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: http://tinyisland.com/images/temp/ingredients.jpg I process it in 3 batches, putting the chopped garlic into a 9x13" Pyrex baking pan: http://tinyisland.com/images/temp/batches.jpg After it's all chopped, I level it out in the pan: http://tinyisland.com/images/temp/9x13.jpg 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: http://tinyisland.com/images/temp/unmolded.jpg On the board, it's easy to cut up into small squares with a large knife: http://tinyisland.com/images/temp/cut.jpg Then I pop them into a labeled container and put them in the freezer for later use: http://tinyisland.com/images/temp/bagged.jpg 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 |
I am all about fresh, but for most dishes this is how I mince garlic.
http://ts1.mm.bing.net/th?id=H.4661556661911608&pid=1.7 |
I like the idea, but I do not use enough garlic per week to make that worth while.
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We used to use jarlic many years ago but it just loses too much flavor for us.
seattlepitboss |
^^^ Jarlic :clap2: :thumb: :bow: :clap:
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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? |
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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 |
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