I can't give a specific temperature, as there's issues:
- The sharpness is a chemical reaction which mix when the garlic cells are damaged.
- Cooking the garlic before damaging the cells will convert the chemicals before they've had a chance to react.
- Cooking the garlic after the chemical reaction will also remove the sharpness.
- I've never tried taking the temperature of garlic as it's cooking
Now, if you're cooking the garlic cloves ahead of time (I roast a couple of bulbs at a time, then squeeze out the cloves into small jar and keep it in the fridge). It'll take 30min to an hour, depending on what temperature you're roasting at (350-400F; I'll throw it in with something else ... not worth heating the oven just for garlic)
If cooking after you've cut it, it'll only take a quick saute as you have more surface area (maybe 1 to 2 min, depending on pan temp) -- but be careful, as overcooking garlic will burn it, which is just nasty. And don't do it in a dry pan, unless you're planning on ruining your dinner. When it's golden, you're done ... don't let it get to brown, as brown is that stage right before black and time to clean the pan before starting again.
Also, it seems counter-intuitive, but finely minced garlic is more potent than coarsely chopped garlic, as you're doing more damage to the garlic. It won't help in this particular case, but in many dishes that just want the garlic flavor without being overpowering will use more garlic, but slice it rather than mincing, saute it in olive oil, then remove the garlic pieces, and use the garlic-infused oil for the dish.
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So, anyway, not not exactly answer the questions ... I'd go with low and slow cooking ... specific temperatures are going to lead to fast cooking garlic, which gets you burnt garlic and ruined dishes.
In dishes where you can, infuse the oil, then remove the garlic. And if you really have to, there's always garlic powder.
I'm a fan of prepping some vegetables for the week on a day off. I'm much more likely to eat salad if I have the fixings ready in my fridge. I'm no expert, this is just what I've found works best for me.
Certainly some vegetables are more suited to cutting and storing than others. I find controlling humidity and condensation in storage to be the most important factor. I store almost everything in covered pyrex, unless it needs to breath (and those go in the humid compartment). Veggies with less water can be kept humid with a lightly moist paper towel on top. Wetter veggies can cause condensation and lead to sliminess. A dry paper towel and/or an open container can help with that. A veggie should either be submerged in water, or not in water at all. Sitting in condensation is that biggest problem in storage.
Cut carrots keep in water for a week with no change in quality. Out of water, they can dry out a bit. I don't find the dryness to be a problem.
Sliced bell peppers keep pretty well with a moist paper towel in the container.
I find onions to be pretty indestructible, though the flavor gets a bit milder over time.
Broccoli and cauliflower are also pretty hardy. A dry paper towel or two will deal with water from washing them, which is the biggest problem I've had.
Mushrooms and leafy greens need to breath.
Cucumbers and tomatoes don't store as well as others.
Best Answer
Mince fine a large quantity of garlic in the food processor and freeze it in ice cube trays. When solid move the cubes to a freezer bag.
My Indian friends mince garlic and ginger together and freeze it this way.