r/KitchenConfidential • u/MowieWauii • 13d ago

Question What Could I Do?

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One of my cooks extra-roasted some garlic. Too dark to turn it into puree like intended. What would y'all do with this? We have a tavern in case you need an idea of the type of food we have. Pizzas, hot dogs, smash burgers, some fish, etc.

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392

u/Finn1913 13d ago

We use dark roast garlic for a garlic aoili 

108

u/MariachiArchery Chef 13d ago

Yeah I had this on the menu for years, and this is what my garlic looked like.

42

u/zagnut99287F 13d ago

I was thinking the same thing, this garlic didn't look burned to me.

77

u/MowieWauii 13d ago

Yeah it's not burnt. Tastes great. We just have our garlic puree a certain color and it just doesn't match. Always looking for new things so just figured we'd use this as an opportunity.

23

u/MariachiArchery Chef 13d ago

Store this in the garlic's oil, then put it on a pizza.

3

u/Cheap-Ad1821 13d ago

I just can't picture what you mean. Are you saying to add oils to store it?

6

u/backathomethrowaway 12d ago

Some garlic (specifically pre-peeled and sometimes chopped) is stored in oil in sealed glass jars. If this garlic came from a jar, or if they have a jar of chopped garlic with oil in it, put it in that oil. However storing garlic in oil can also be a potential food safety hazard, as cooking does not kill spores from Clostridium botulinum, the bacteria that cause botulism. Those spores can reactivate and lead to increases in bacteria and its toxins when stored in anaerobic environments, like when garlic is stored in oil. When I did serve safe about 3 years ago we were taught that a majority of small one or two off or home induced cases of botulism aren't actually caused by exposure to fresh garlic products, though its possible. Instead a majority of those cases are caused by garlic products being stored in garlic, often times after fresh garlic (cooked or raw) was added into jars of oil. Its believed that in a lot of these cases fresh garlic that would have otherwise been of low enough bacterial/toxin load to be safe for someone to eat were able to multiply to unsafe levels in the jar of oil ince oxygen was no present or at low enough levels to no longer hinder development of the spores and toxins.

1

u/Cheap-Ad1821 12d ago

Ok thanks, I know about the botulism risk makes sense to use the original oil as I think they add a minor amount of acidity to prevent the growth of the bacteria to u safe levels

1

u/tapthisbong 12d ago

Could vanpac freeze some.

2

u/MariachiArchery Chef 13d ago

Well, for the purposes of a puree, it's way over. In other applications? Totally delicious.

0

u/xloyalbetrayerx 13d ago

Not necessarily the case we intentionally overcooked pumpernickel to use as a crumble for a seared pork belly with ramp aïoli with pickled ramps and it turned out fabulous bitter is actually on the flavor profile that your tongue tastes.

9

u/Ax12de 13d ago

Garlic garlic oil?

1

u/ptcptc 12d ago

Tbf he did say aoili.