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seattlepitboss 05-16-2013 06:54 PM

technique - preparing minced garlic ahead
A few weeks ago I posted about making Cuban sandwiches, including making Lechon Asado (Cuban Roast Pork) which calls for really a lot of garlic. In the responses a lot of guys mentioned the way I do garlic so I thought I'd write it up. It all started when I was learning to prepare Ethiopian recipes, which all call for lots and lots of garlic and ginger. Prepping the garlic and ginger fresh was taking me really a long time, so I decided to try this technique and it has worked well for me ever since.

I start with a 3 pound bag of peeled garlic cloves from Cash&Carry and my Cuisinart:

I process it in 3 batches, putting the chopped garlic into a 9x13" Pyrex baking pan:

After it's all chopped, I level it out in the pan:

The pan goes into the freezer for a few hours. Then I take it out, run a little hot water on the back of the pan, and "unmold" the frozen chopped garlic onto a cutting board:

On the board, it's easy to cut up into small squares with a large knife:

Then I pop them into a labeled container and put them in the freezer for later use:

This makes cooking recipes that call for minced fresh garlic really easy. I just pop out a cube or two and either let them thaw for half an hour or so or warm them for a few seconds in the microwave. I figure each cube is three or four garlic cloves (roughly).


Teamfour 05-16-2013 06:59 PM

I am all about fresh, but for most dishes this is how I mince garlic.

Teltum 05-16-2013 07:09 PM

I like the idea, but I do not use enough garlic per week to make that worth while.

landarc 05-16-2013 07:26 PM


Originally Posted by Teamfour (Post 2483294)
I am all about fresh, but for most dishes this is how I mince garlic.

:twitch::tsk::tsk::tsk::tsk::tsk::tsk::tsk::tsk::t sk::tsk::tsk:

seattlepitboss 05-16-2013 07:43 PM

We used to use jarlic many years ago but it just loses too much flavor for us.


cameraman 05-16-2013 08:04 PM

^^^ Jarlic :clap2: :thumb: :bow: :clap:

TroyA65 05-16-2013 08:07 PM

I have Jarlic in the fridge and I do use it from time to time. I do prefer the flavor of fresh though.

I've made pesto before with lots of fresh garlic and then frozen the pesto. I find that the garlic permeates the bag / rubbermaid containers and gives everything in the freeze/fridge an off taste, especially ice cream.

How do you avoid this problem?

williamj 05-16-2013 08:18 PM


Originally Posted by seattlepitboss (Post 2483337)
We used to use jarlic many years ago but it just loses too much flavor for us.


I agree...I would think that chopping it and freezing it would rob some flavor as well. Although its a much better idea than the jarred kind which I have used in the past. Bottom line for me, fresh is best. Just my 2 cents.

code3rrt 05-16-2013 08:30 PM

Pretty good idea if you use a lot of garlic IMO. I too use the jarlic for the most part. If I had the freezer room I would probably try this tho.

Thanks for sharing the "tip/trick".


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