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Old 05-16-2013, 05:54 PM   #1
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
Default 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).

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