עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-16-2013, 05:54 PM   #1
seattlepitboss
is one Smokin' Farker
 
Join Date: 02-05-09
Location: Seattle, WA
Downloads: 0
Uploads: 0
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).

seattlepitboss
seattlepitboss is offline   Reply With Quote


Unread 05-16-2013, 05:59 PM   #2
Teamfour
is Blowin Smoke!
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

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

__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is offline   Reply With Quote


Unread 05-16-2013, 06:09 PM   #3
Teltum
On the road to being a farker
 
Join Date: 03-26-13
Location: Barberton, Ohio
Downloads: 0
Uploads: 0
Default

I like the idea, but I do not use enough garlic per week to make that worth while.
__________________
Current Smoker: Char-Griller Kamado
Teltum is offline   Reply With Quote


Unread 05-16-2013, 06:26 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Teamfour View Post
I am all about fresh, but for most dishes this is how I mince garlic.

:t sk:
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from: --->
Unread 05-16-2013, 06:43 PM   #5
seattlepitboss
is one Smokin' Farker
 
Join Date: 02-05-09
Location: Seattle, WA
Downloads: 0
Uploads: 0
Default

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

seattlepitboss
seattlepitboss is offline   Reply With Quote


Unread 05-16-2013, 07:04 PM   #6
cameraman
Babbling Farker

 
cameraman's Avatar
 
Join Date: 08-30-09
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default

^^^ Jarlic
__________________
Dave
Photography is my passion, truth my obsession. No wait, Stieglitz said that.
Cheap Shots
is my tumblr photoblog

22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp
cameraman is offline   Reply With Quote


Unread 05-16-2013, 07:07 PM   #7
TroyA65
is one Smokin' Farker

 
TroyA65's Avatar
 
Join Date: 04-20-13
Location: Pleasant Prairie, WI
Downloads: 0
Uploads: 0
Default

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?
TroyA65 is offline   Reply With Quote


Unread 05-16-2013, 07:18 PM   #8
williamj
Full Fledged Farker

 
williamj's Avatar
 
Join Date: 03-02-13
Location: Hendersonville, TN
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by seattlepitboss View Post
We used to use jarlic many years ago but it just loses too much flavor for us.

seattlepitboss
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.
williamj is offline   Reply With Quote


Unread 05-16-2013, 07:30 PM   #9
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

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".

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:57 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.