There are a few methods to determine if roasted garlic has turned bad.
Garlic is a pungent traditional seasoning, related to onions, shallots, chives and leeks. When raw, garlic has a sharp bite; however, once roasted, garlic has a buttery, mellow flavor and is often used to make soups, stews, sauces and as a topping for bread where it can be used on its own or combined with butter. Roasted garlic can be kept in the fridge for about 10 days, or in the freezer for three months. Past these periods, it's best to determine if the garlic is bad and should be disposed of.
Instructions
1. Open the container in which the garlic is stored. If there is an acrid or sickening odor when you open the container, the roasted garlic is bad. Immediately dispose of the garlic.
2. Sniff the roasted garlic. If the garlic smells mellow, it is probably okay. If the garlic smells slightly acrid, vinegary or rank, discard the garlic.
3. Visually inspect the roasted garlic to determine if there is any mold present or the garlic is a color other than an off-white or pale beige. If you notice any yellow, red, blue or green coloring, the roasted garlic is bad and should be discarded.
4. If you have stored the garlic in clove or head form, examine it to determine if any portion is slimy. If there are slimy spots, the garlic is bad and should be discarded. This method does not work if the garlic was mashed after roasting.
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