Has anyone ever stored raw garlic cloves frozen in plastic bags; had the garlic thaw and then refrozen it and used it (after it was frozen a second time) in either a cooked or raw dish?
I've searched high and low and can't find anything about potential dangers of doing this or anything about this in general.
There was an article on a university extension site about botulism from consuming garlic oil but nothing about plain garlic.
There are numerous sources extolling the virtues of raw garlic to stop food poisoning and some that say vegetables can be refrozen except that it changes the texture of the food.
Have you ever stored garlic by freezing peeled cloves and had it thaw too much before returning it to the freezer (but let it refreeze and used it anyway later in the future) without any problems? If so, I'd love to hear about your experience.
Re: Home Cooking, Food Storage, Freezing Garlic
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