Cornell University research reveals that storing garlic in the fridge can lead to sprouting and a bitter taste due to the cold temperatures mimicking autumn for the garlic. While sprouts are edible, they negatively impact flavor. Storing garlic confit or oil in the fridge is also dangerous as it creates an environment conducive to botulism.
It's safe to say that garlic is one of the most important ingredients in the kitchen for many people.
According to research by Cornell University, "storing fresh garlic in the fridge is generally not a good idea”. In this case, it's just the taste that's affected, but if you've made garlic confit or oil, it can actually be dangerous to store it in the fridge. Lifting the lid on the grim science behind garlic storage, researchers shared: “This is because garlic bulbs are low-acidity, making them prone to Clostridium botulinum, better known as the culprit behind botulism".
Garlic isn't the only ingredient you may have been storing in the wrong place. If you keep your cooking oil conveniently beside the hob, we've got some bad news for you.
Garlic Storage Fridge Flavor Botulism
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