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Vinaigrette with powdered garlic

larry ziegler Apr 6, 2013 08:16 AM

does it need refrigeration?

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    eepi RE: larry ziegler Apr 6, 2013 09:33 AM

    I wouldn't be too worried about it staying at room temp. if it were in my own kitchen, if that helps. If the garlic were fresh and I didn't use it all, I'd pop it in the fridge.

    1. chefj RE: larry ziegler Apr 6, 2013 10:33 AM

      Probably not. Even with fresh Garlic the Garlic is usually added to the Vinegar which is a high Acid Environment and does not support the growth of the Bacteria so no Toxins are produced.

      4 Replies
      1. re: chefj
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        eepi RE: chefj Apr 6, 2013 03:11 PM

        Actually you can grow some interesting mold if you leave fresh garlic in vinegar at room temp.

        1. re: eepi
          chefj RE: eepi Apr 6, 2013 03:14 PM

          Does the mold grow on the Garlic or the surface of the Vinegar?
          It must take a very long while, I have not seen mold grow on the surface of Vinegar ever.

          1. re: chefj
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            eepi RE: chefj Apr 6, 2013 03:45 PM

            I've seen it on the surface of the vinegar but I don't know how long it takes. I thought maybe I was misremembering, but Google brought me a note of caution regarding unrefrigerated garlic vinegar - example link http://anrcatalog.ucdavis.edu/pdf/723...

            1. re: eepi
              chefj RE: eepi Apr 6, 2013 04:08 PM

              It clearly states "if mold is present" and probably has to do with varying acidity levels of Vinegars and is also including Wine.

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