|The Stinking Rose|
How do I use thee? Let me count the ways. Actually, I couldn't count the ways. It would take too much time. I use garlic in some form or another in just about everything I cook except for desserts. And not just fresh. I’ve also got garlic powder; dried minced garlic; a roasted garlic/herb spice blend; garlic flavored olive oil; frozen crushed garlic cubes; and homemade frozen garlic cloves. And, yes, I use each kind.
|Too much garlic? I think not!|
Yup, I love garlic. But I absolutely HATE peeling garlic cloves! I’ve tried all kinds of methods and gadgets, but haven't found anything that makes the job more acceptable to me. I usually relied on the famous “bang the clove with the side of a knife” routine. It worked fine, but…
A few years ago I read about freezing the whole, peeled fresh garlic cloves that are available now in most grocery store produce sections. I gave it a try and liked it. For me, it’s a great option ‒ no peeling but with a taste close to fresh. And it couldn’t be simpler.
|Ready for freezing|
I think I’ve got all my garlic needs covered right now. But you never know. There may be another “must-have” garlic product out there.
Garlic is a low acid vegetable, so please follow the latest safety guidelines for storing and preserving it. Do not attempt DIY garlic oil or chopped garlic in oil. For information on how to safely store and preserve garlic, please read THIS article from UC Davis and THIS article from Idaho University.