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In my attempt to learn good cooking skills, I discover there is a lot for me to learn. This is especially true because of trying to follow the PWFD, work with allergies, and use really nutritious, yet economical, foods.
My question today is about garlic. Sometimes after I buy it, it sits in the refrig for a while and gets kind of dried out. It certainly isn't juicy like the fresh stuff.
Do you think if the garlic is old that I should use more in any recipe calling for it? Is there a strategy for keeping it from drying out?
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