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Old 12-20-2008, 10:44 PM   #68
PhotoChick
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Join Date: Jan 2008
Location: The Deep South
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Height: 5'4"

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I use ginger and garlic a lot. So I prepare A LOT of them in advance and chop them in a food processor. Then I freeze them. I smush the bag every hour or so until it is all frozen but in little bitty pieces still.
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Now when I buy some I buy 2 bags, when I get home I clean it, spin it dry and chop it all fine in my food processor, I then freeze it in a Ziplock bag, makes a very large bag... It stays super fresh and crumbly... I add 1/4c to 1/2c. to my omellettes, I add it to soups, salads, casseroles, meatloaves, anything I want to add some green colour to... I love it and don't waste any at all....
Oh my GOSH. These are both GREAT ideas. I hate using garlic from a jar - it just doesn't taste the same. And I have the same problem with baby spinach, esp. since sometimes it goes on sale 2 bags for $5 and then I wind up having it go bad.

I don't know why I didn't think about either of these things earlier.

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