Susan W Posted April 13, 2013 Share Posted April 13, 2013 How is it supposed to be stored? Room temp is fine. Link to comment Share on other sites More sharing options...
Beets Posted April 14, 2013 Share Posted April 14, 2013 It is really not a lot of work. At all! If I smash the garlic and let it sit instead of micro planing a shallot (which takes maybe 30 seconds) the whole process takes me 90 seconds. I use the Whole Foods Dijon because it has three ingredients and comes in a squeezy bottle. I generally avoid those in favor of glass but since I make my dressing almost every day it's handy. I find mixing it up per salad (v storing) ends in a nicer tasting dressing. And no jars to lose in the fridge. ( Granted your fridge might not look like my tiny apartment sized fridge!) The garlic tends to get bitter after > 24 hours, even overnight. (I eat leftover salad for breakfast a lot.) If you are storing, I suggest smashing and not mincing your garlic so you can remove it. Link to comment Share on other sites More sharing options...
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