I did that once, made the mistake of leaving it out overnight. It fermented and went rank. What surprised me was that it was an unheated kitchen in winter, in about 12 hours. I generally roast them rather than doing anything thing frilly. |
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tahir |
Roast gets my vote, they store for ages in a plastic bag in the fridge. Was still eating them in March this year | ||
Annemieke |
They store for ages hanging in a wire rack in a damp corridor - I prefer storing things the old-fashioned way! I just found some of last year which were a bit dry and needed soaking but then cooked well. |