Originally Posted by gastronome
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.