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Wednesday, March 10, 2010

Cooking Tip: Freezing Garlic

When it comes to garlic, there are usually two options. Buy fresh and grate/mince/whathaveyou as needed, or buy the jarred garlic. My husband is a huge fan of the jarred kind, but I find it less than appealing. I much prefer the taste of fresh garlic, and I love grating it on my microplane for a truly pulverized result.

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But sometimes, I go to cook and discover that the garlic has been sitting in the cupboard too long and is sprouting or just plain gone bad.  I think I have finally found a solution to circumvent that problem. A friend and reader of mine recently suggested that I grate up a bunch of garlic, the press into a ziplock freezer bag and store in the freezer. When you need garlic, just break a piece off and throw it in the pan, or let it soften on the counter before using in your recipe.

I've been doing this for a few weeks (and went through the entire bag of garlic pictured below!) and it has been working out great!  The only undesirable thing I noticed with the first batch was that the garlic was very quick to turn green - a merely cosmetic problem that usually happens as a result of contact with something acidic, but can also be due to the age of the garlic.  The heads of garlic that I used definitely were not the freshest, so that could have contributed to my issue.  

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8 comments:

Jen said...

What a great idea. I never would think to freeze garlic. I might freeze it in my mini ice cube tray that I freeze pesto in...

arugulove said...

This is a brilliant idea! Thanks!

DailyChef said...

Fantastic! I also was looking for a solution between fresh and jarred, and this sounds perfect!

Anonymous said...

I freeze my garlic cloves whole. Just break off the cloves, peel, throw in a ziplock bag and freeze. Pull out the cloves when you need them and use just like fresh.

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mrsdanigirl8 said...

I love doing this! I also freeze the garlic cloves whole after peeling as well in case I need whole garlic cloves in a recipe. So much more convenient

Mo said...

The freezer is the greatest invention ever. Seriously. I freeze ginger and green chilies, and starting now I'm going to be freezing my garlic, too. Thanks for the tip! =)

Charlene said...

thanks for the green garlic comment. i preparee 6-7 heads at a time and put them in sterilized jars. I noticed it started to turn green VERy quickly but no bad smell, taste or fuzz growing so was unsure why the change in color when this has never happened before. I thought putting a little citric acid would make it last so I put a little in the jar before adding some olive oil. Now I know-it's edible but no citric acid in the future ! Thanks.