So I made about that amount in my slow cooker. The results were amazing but the halls in my apartment were so saturated by the smell that I don’t think anyone could pin point that it was me. Whoops. But with the sous vied method I imagine my neighbors would be much happier.
Hi Frank! I portion up the puree and then vacuum seal and freeze. I always have a cup or two in a jar in the refrigerator ready to use and it seems fine for at least two weeks properly covered and refrigerated and months or more properly vacuum sealed and frozen ... I also keep the oil refrigerated ... any other culinary queries, questions or comments, please dont hesitate!
I guess you can keep the whole thing (oil and garlic) in the fridge for a considerable amount of time and only puree the amount you want when you need it. Plus doing this the cloves are so tender you will puree them just by light pressing them with the side of the knife.
Oof so I make this in my oven. 300 f uncovered for about 2 hours or so. Let it cool and put it in a mason jar so the Garlic I covered by the oil until I’m ready to use them. Cooked cloves spread beautifully and the oil is fantastic for cooking. Edit. Storing them like this keeps for 2-3 weeks in the fridge.
While keeping your food sealed in plastic pouches prevents recontamination after cooking, spores of Clostridium botulinum, C. perfringens, and B. cereus can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at below 36.5°F (2.5°C) for up to 90 days, below 38°F (3.3°C) for less than 31 days, below 41°F (5°C) for less than 10 days, or below 44.5°F (7°C) for less than 5 days to prevent spores of non-proteolytic C. botulinum from outgrowing and producing deadly neurotoxin (Gould, 1999; Peck, 1997). A few sous vide recipes use temperature and time combinations which can reduce non-proteolytic C. botulinum to a safe level; specifically, a 6 decimal reduction in non-proteolytic C. botulinum requires 520 minutes (8 hours 40 minutes) at 167°F (75°C), 75 minutes at 176°F (80°C), or 25 minutes at 185°F (85°C) (Fernández and Peck, 1999). The food may then be stored at below 39°F (4°C) indefinitely, the minimum temperature at which B. cereus can grow (Andersson et al., 1995). While O�Mahony et al. (2004) found that the majority of pouches after vacuum packaging had high levels of residual oxygen, this doesn’t imply that the Clostridium species - which require the absence of oxygen to grow - aren’t a problem since the interior of the food often has an absence of oxygen. Most other food pathogens are able to grow with or without oxygen. Copied directly from here - references herein. www.douglasbaldwin.com/sous-vide.html#Safety_Background
Sous vide is becoming readily available and is dropping in price. You can pick up a sous vide machine for 50$, use (decent quality) freezer bags and a big stock pot or plastic container. You'll find with that bit of investment, you can actually save money by buying 'non standard' cuts of meat (pork shoulder, pork loin) and making delicious things out of it. But those are just my two cents.
