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_Preservatives In Jarred Garlic |
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If this book had been written several years ago, I would not have used jarred garlic in any recipe. Up until then, the amount of preservative used in processed garlic products gave them an unpleasant aftertaste that was overwhelming. The amount of preservative needed depends on how finely the garlic is chopped. Whole cloves need very little, but the smaller the pieces, the more perishable the garlic is.
The principal preservative in garlic processing is citric acid, which is vitamin C. It is not harmful, but it has a tart aftertaste that has to be balanced. Some of that balance can come from oil that is added during processing, and some can come from the strength of the garlic flavor itself. I recommend that you use organic jarred garlic because it has more garlic flavor and less citric acid. Christopher Ranch, which is the largest grower and packager of organic garlic, uses just enough citric acid in its chopped garlic to give it a pH slightly below 4.5, which is approximately the acidity of yogurt.
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01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
_What Makes An Onion Sweet?
_Flavored Oils
_Chiles-Too Hot To Handle
_Instant Polenta
_What Is Bruschetta?
_Ponzu
_Refried Beans
_Puff Pastry
_Canned Pumpkin Is Better Than Fresh
_The Allure Of Pouched Fish
_Melting Cheese
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_V8: A Garden In A Jar
_Making Substitutions For Cream
_Ready-To-Serve Precooked Bacon
_Endives
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_Restaurant-Style Stock And Sauce Concentrates
_Preservatives In Jarred Garlic
_Tough Cuts Of Meat
_Pots And Pans
_Food In A Tube
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_The Joy Of Soy
_Making Substitutions: Salsa And Dressing
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_The Sweet Side Of Pepper Spread
_Cornbread Mixes
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