View Single Post
Old 12-20-2008, 11:00 PM   #69
rockinrobin
3 + years maintaining
 
rockinrobin's Avatar
 
Join Date: Sep 2006
Posts: 12,070

S/C/G: 287/120's

Height: 5 foot nuthin'

Default

Quote:
Originally Posted by gastronome View Post
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. So when I need them to cook, I just have to take it out of the freezer and measure it into the pan. Saves soooo much work on a daily basis.
This IS a fantastic idea. I don't use the jarred garlic. It is no where near as strong and flavorful IMO. I'm always peeling and then crushing. To do it a lot AHEAD of time and then freeze it is BRILLIANT.

I think I will put the crushed garlic in ice cube trays. Maybe fill them up half way and freeze it like that.

Oh how I'm loving this idea.
rockinrobin is offline   Reply With Quote