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From: eac@drux3.UUCP (CveticEA)
Newsgroups: net.cooks
Subject: Garlic
Message-ID: <1134@drux3.UUCP>
Date: Wed, 18-Apr-84 09:59:00 EST
Article-I.D.: drux3.1134
Posted: Wed Apr 18 09:59:00 1984
Date-Received: Thu, 19-Apr-84 03:32:14 EST
Organization: AT&T Information Systems Laboratories, Denver
Lines: 15


In regards to the article that said oil will develop a better garlic
flavor if the garlic is left in it in the cupboard for a week:

Yes this is true, however, since garlic is vegetable matter, you are
risking rancidity.  This is why a lot of dressing recipes say to leave
the garlic in for no more than 24 hours.  If it already has vinegar
in it, it may be less chancy, but is still probably not a good idea.
If you really like garlic, chopped garlic will keep for a long time
if placed in oil IN THE REFRIGERATOR.  Then add some of this to
your salad dressing.
                         
                         Betsy Cvetic
                         ihnp4!drux3!eac
                         303-538-3406