Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism?
Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism?
Ingredients: Chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum.
Best Answer
According to WHO "botulinum will not grow in acidic conditions (pH less than 4.6), and therefore the toxin will not be formed in acidic foods (however, a low pH will not degrade any pre-formed toxin)."
Paste is probably acidic enough on it's own to kill any introduced botulinum from the garlic -reasonable quantity added-
To be extra sure, I would sprinkle mince garlic with a pinch of vit C or equivalent acid (and a pinch of salt to draw out flavor) before mixing.
Heat also sterlizes: "Despite its extreme potency, botulinum toxin is easily destroyed. Heating to an internal temperature of 85°C for at least 5 minutes will decontaminate affected food or drink."
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Can you use minced garlic in canning?
yes you'll be fine it's not the best but it will work. ( as long as its not packed in oil.Does minced garlic melt?
Minced garlic is excellent for evenly distributing subtle garlic flavor into your dish. Because the garlic pieces are small, they will soften more quickly than a garlic clove and dissolve into other ingredients of your recipe.Is garlic in a jar as good as fresh garlic?
Garlic in a jar can sometimes have an 'off' flavour which is still detectable in cooked dishes. It's also not as strong as fresh garlic so it takes a couple of teaspoons to give the equivalent flavour of one clove of fresh garlic.Is minced garlic the same as fresh?
In terms of flavor, fresh garlic has that true, vibrant garlic flavor with a bit of heat when it's raw, while jarred minced garlic tends to be milder in flavor. If you're substituting jarred garlic in a recipe, use about \xbd teaspoon for every fresh garlic clove.You Should Never Use Minced Garlic From A Jar. Here's Why.
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