I’ve frozen peeled garlic before and then grated it into sauces. It’s fine but if you want to use your excess garlic for something delicious you can make confit really easily which should extend the shelf life quite a bit.
this post was submitted on 06 Aug 2023
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Is garlic conflit so easy to make ? I know how to cook onion conflit but I won't call that "really easy".
Just oil and time. Not difficult but possible to over / under cook. You can of course make it fancier with spices and such, but a basic version is pretty low level cooking skill required.
Reference recipient: https://www.bonappetit.com/recipe/garlic-confit-2
Waouh ! That seems really easy indeed. Thanks a lot for the explanation. I was think about a whole different and (more complicated) process.
We've been freezing garlic lately but I feel like it loses quite a bit of pungency. We mince using a food processor. I end up using maybe twice as much as I normally would... it's a great time saver if you're okay with weaker tasting garlic and compensating accordingly.
I'm honestly not sure about freezing it but i know you can ferment it.
Ferment it ? Like in salty water ?
I don't think it's necessary to freeze it, but idk for sure if you'll see a meaningful change in flavor or texture after freezing.
Usually you can store garlic long-term in a cool, dark place like with other root vegetables, but you need to dry it out first.
Here's a link to a page on curing and storing garlic you've grown at home.
Fresh garlic meaning recently harvested summer (green) garlic? Or fresh garlic meaning heads you just bought at the grocery store? I have never frozen garlic in my entire life. I refrigerate green garlic when I get some at the farmers market (a.k.a. wet market for all you sinophobes). But store bought heads just go in the cupboard.
It's not green and doesn't have leaf. It's purple and has been harvest probably two or three weeks ago max.
Is the skin papery or more like a fresh vegetable?
Some heads start to have paper skin but most have not.
Never froze it. Fridge is good for up to 6 weeks I think