I love the frozen garlic idea because it also helps it not burn!! The ice makes it cook nice and slowly, which is what I always want for garlic so it releases it’s flavours nice and evenly
I freeze the entire bag, removing cloves as I need them for cooking. They're easily chopped or minced and will hold up well in the freezer for 6 months.
@@cybercraft5393 you can do either. Because they’re basically dry and their shape keeps them only in contact with one another on a few small places, they won’t become so stuck together that you can’t easily take just one or two at a time. Same is true for blueberries, I quit flash freezing my blueberries on flat sheets before putting them into a closed container. It just really isn’t necessary if they’re mostly dry.
كلامك صحيح . ممكن استعمل الكمية خلال شهرين او ثلاثة . اعمل نفس الفكرة في علبة مكعبات الثلج . 😊 شكرا للمشاركة . صديقاتي من باكستان و المغرب Morocco يستعملن في الاكل و طبخهم لذيذ
Nice just did this with my one pound pouch too but with ice cube trays. I did a fine chop version and a rough chop version. Just popped the cubes in to freezer bags after they froze 👍
Same but I use 1tbsp silicone molds and then vacuum seal so it doesn't get freezer burn. You can keep stuff that way for a year or more if you want to.
@@luvmypetsrhanie1144 I would not buy at Sams club. Their brand is processed in China supposedly by prisoners in unsanitary conditions, Costco grown and processed in California
I have an issue with sulphates so I confit them whole in olive oil and jar them for the fridge. Lasts months as long as the garlic stays under the oil and you use ckean utensils to remove each clove. Bonus points you get garlic oil. Started doing this with other sulphate foods like caramalised onions but I slow cooker a few kilos of finely sliced onions at a time and either freeze them like this or oil jar them in the fridge.
I do the same thing! Don't know how people live without caramelized onions. Have you tried using butter for the garlic confit? Saw it at "Poppy cooks", it's soooo good. I also smear it on crusty bread, it's divine!
You can also add some oil to the garlic in the blender and have the most delicious, fresh, fluffy garlic paste to use as a dip, garlic bread, grilled cheese sandwiches and regular sandwiches. Yes, I like bread.
No Healing Genderlock ,,... IM going to make more other than the Golden Ornament(scarab Green and yes you have to kiss) ,,...🍎🦢🦢 Its FFT type ai cast witch hunt
I also freez ginger like that. I lived in a big joint family so I needed hacks like that to save time , doing more in less time. I used to prepare gravy paste in a huge bunch for summer vacations because 30 to 40 guests were present for every meal time
I also freeze jalapeno and serrano peppers. I freeze them in molds first and then portion pack in vacuum sealer bags. Works great and I don't have to mince small amounts often. I also freeze cilantro, parsley, basil, etc. Although those go in containers and get freezer burn if not used fast enough.
I use garlic daily! Twice a day! I use the same process BUT, I add all my herbs and spices, +onions, bell peppers, a few sweet peppers, Cilantro, Recao, lots of olive oil, and a large jar of Spanish Olives... IF I have one. This is called "Sofrito" which we use this as a *base for Caribbean Cooking, as in sauce, fricase, beans, plus rice with beans, or with chicken, or with corn! It saves me a ton of time, AND it saves me money $$$ as nothing goes bad in the fridge.
@@dunkie5863putting the unprocessed garlic in the fridge actually makes them spoil faster. I don't think it's true about the freezer tho. But garlic surely is way better when consumed fresh compared to the freezes version
@@melikfratcicek it tastes more fragrant and pungent when eaten fresh but the frozen ones do just fine too, especially when it is so convenient and doesn't spoil
Please don't promote this. Garlic comes in its natural, organic packaging - why would anyone buy in a big plastic bag, only to then put it in plastic freezer bag, this is insane
I water bath jar/can pickle my whole garlic & it’s delicious! 😋 1 part water to 1 part distilled vinegar. I also add a little bit of kosher salt, mustard seed, dill seed, a dash of sugar & dash of red pepper flakes. Mmmm AMAZING! Water bath for 20 minutes at my high elevation. Literally cannot pickle enough of it, my kids LOVE it (tastes like pickles) & it’s so incredibly good for their immune system too! 💪♥️👍
Awesome hack! If you want to get 2 different uses out of it, another great hack is pour half of the bag of whole garlic cloves into a glass jar. Pour Manuka honey over them to cover, or any good raw honey. Close jar loosely and leave out on the counter for a few weeks, some people ferment this cough syrup for months. It's great for cold and flu season. (Tip; you want the garlic to always be submerged under the honey, so turning the jar over every so often helps).
@@annemarieanderson4824honey is a preservative, if literally ferments the garlic The honey turns dark even black Never goes in fridge, sits in cupboard This recipe has been in use for millennia
I started doing this about a year ago when I started getting garlic in bulk at costco and it's such a game changer and idk why it took me so long to do! I also started dicing and freezing onions and mirepoix so I never have to worry about whether i have onions on hand for a recipe. I also freeze grated ginger.
Buy Bulk Chop and store Bulk veggies in freezer Endless supply of veggies. It would be just my luck that I forget about everything and just buy new veggies when i go to cook😂😂
So I buy the big bags and puree them with 2-3% of salt by weight. I put that in canning jars in the fridge and they are good for about 6-9 months. The salt helps develop flavors and acts as a preserve. It is better than fresh to me for most all recipes
I put it in a sterile quart jar, cover with heated oil and refridgerate. Keeps forever, just get the amount you want to use out and the bonus is the oil is now garlic oil! Remember to add more oil to keep the garlic covered at all times. I have kept a jar in my fridge for years, as long as it is covered with oil and stays cold it will not spoil.
@@daddy.tabasco been eating it for over 50 years with no problem. I do dunk it for a short time (30 seconds) in boiling water then plunge into ice water for the same amount of time, dry with paper towels then bottle it up. That stops enzymes that cause spoilage. Btw, did you know garlic is a natural antibiotic? 😘
@@maryblushes7189 Annoying GenZ er : ..yeah...i will need to see and hear from someone who has been doing that for 51 years on a short video....50 years just doesn't quite cut it for me .
I use ALOT of garlic so I never need to freeze lol. I do make garlic oil & I mince sum, put it in a jar with the garlic oil I make & toss it in the fridge. Then I have whole garlic, garlic oil & minced garlic at the ready! 🧄👌🏽
I always use it three ways. I roasted some, I make a paste with some, I confit some, I also infused oils and honey with some. Just get creative with it. And a vacuum seal is always best.
As a red seal chef, I put whole garlic cloves straight into the freezer then slide them across a micro-plain so it dissolves into the food. Absolutely delicious!
You can just stick the entire bag of peeled cloves in the freezer. There is no need to go through all the hassle of mincing it first. Pull out however many cloves you need, and within 5-10 minutes, you can easily crush with a garlic press or mortar and pestle. When you pre mince garlic it loses its potency.
I chop my onions and my green peppers ahead of time and freeze them for future use. I will definitely be doing this today!!! I just threw away a petrified head of garlic!!! This is an awesome idea!!! ❤❤❤
I’ve done this with fresh ginger too. I also buy organic ginger root and make ginger pots. Is great to have year round ( protect from freezing temperatures) and you can put turmeric root on one side as well. Makes a great gift!
I see a lot of Asian cooks do this! Some notes from my Italian kitchen if you want to try this but don’t know how it would work in different contexts. Grinding and then freezing the garlic diminishes the flavor quite a bit. I would say it’s more similar to jarred garlic than fresh garlic. Still great for cooking and soups, sometimes even better and those contexts, but if you’re infusing oil for a dish like a aglio e olio, it doesn’t quite hold up without having to use too much and make it all bitter. GREAT hack, but it’s worth peeling fresh if you’re cooking something with garlic as the star, at least in Italian cooking. I tried this after my Chinese friend’s mom told me about it and I was so pissed at myself for blending six of my grandmother’s homegrown heads from her basement. Do the hack, but research the heck don’t be like me 😂
@@sb_1389 ??? Grinding a freezing garlic???? Absolutely does. Has it’s place FOR SURE, and it’s a GREAT HACK for buying bulk garlic, but it’s not a substitute for fresh garlic everywhere like I thought it would be
@@deanneshane3799 i’m not talking about making garlic oil, I’m talking about heating oil in a pan and fry the garlic right there. For a lot of Italian cooking, that’s the main flavor component it with the olive oil
I'm an asian too but in my country we keep whole garlic in a basket at clean but non refrigerated area. Way easier to just pick one and peel a few cloves to cook with and doesn't use up the space in refrigerator too. Since you bet every asian household will have this Where's my money at? 💸💸 Btw my country is India.
I'm Indian american. My mom cooks daily. We buy the bulk peeled bag shown here and do exactly what is shown here. It's easier to cook when the prep is done. My mom works 40+hrs/week so time is critical. We dont have vegetable bundis in the neighborhood And have to spend time buying groceries usually once every one to two weeks. We do the same for ginger. But it doesn't come peeled. We have to physically peel it
@@prerna137 Nhi to grind karke ginger garlic paste air tight dabbe ya Tupperware Mai fridge mai rakh dete h😂😂😂 Translation: Or else we make a ginger garlic/ garlic paste and store it in refrigerator in a airtight container.❤😅
The first time I did this I thought that it would take me a year or more to go through it all, but once I had easy to use garlic I started adding it to everything. Before garlic was a lot of work or I would think of it, but not have any in the house. I usually go through a bag in about 3 to 6 months depending on the season.
Learned this hack from another asian cooking channel and it has changed my life! Always having fresh chopoed garlic and ginger on hand is a game changer
My mom leaves them whole and stores them in containers in the freezer. She'll use a mortar and pestle to crush them with chilies or other spices when she cooks that way you don't need to let them thaw at all. Keeps for a while several months at least
In Romania we like to eat "mujdei" which is a light, liquid sauce made mainly with garlic and sour cream + salt!!! We love to eat it with fish and other meats, but fish first! It's a great alternative for store-bought garlic sauce and it's pretty easy and fast to make. You can also add dill in it from what I've seen in some areas, but I prefer not😅.
This is less work when you need it and more work up front. Your way is less work up front but more every time you need garlic because you have to let it defrost, mince/press it, then clean the tools. Her way you only have to clean the tools once and you don't have to defrost it. Either way works, it's just preference
It’s an interesting technique… still we use so much frozen food at least garlic should be fresh. Garlic if is not peeled can be kept for a long time, you don’t need to put it in the fridge. Just buy what you need. Also one pice of fresh garlic every morning on an empty stomach does wonders for immunity and gut, along with honey and apple vinegar ✌🏼
Omg so glad this popped into my feed! I bought a Costco bag of peeled garlic for the first time and I’ve been trying to figure out how to save it. I also bought the raw honey and filled up a jar with honey, garlic cloves, thyme, and rosemary. Perfect for sore throats and delicious drizzled on top of sourdough butter roast or oven-roasted chicken.
The 'garlic smell' only comes when you bruise it, it kicks off a chemical reaction which makes the garlic flavour. So ironically if you don't have it minced, nothing should smell like garlic in your fridge, not even the garlic. So a tiny bit of misinformation there. PS: I approve of the mince cubes though, great hack
Thanks so much for sharing this hack. I recently had a pound of garlic get moldy after just 2 weeks. I didn’t know how to keep it fresh but now I do. Also those squares are perfect whenever a recipe calls for garlic, which is often. Thanks again!!!
I had planned to do this with an ice cube tray because I hate prepping garlic and cleaning my mincer and garlic press, but tried this method instead but with a flat silicone storage bag (Stasher). It's perfect. There's no smell, it's airtight, it takes up so little space in the freezer, and the flat shape of the frozen garlic squares can easily be cut smaller with a knife or scissors if you need less than a whole square.
Omgosh!!! I did this! It was such a great game changer for me I didn't have to keep fresh garlic and have it go bad! Just a suggestion, you may have to put that bagged garlic into a freezer container because it does flavor the food around it in the freezer.
I freeze garlic and jalapeno in cube molds and then pack them in vacuum sealer bags. I make the packages small enough that I can use them quickly and avoid any sort of freezer burn or staleness. I love that I don't have to mince those things when I need them.
Since the recipes I cook usually need garlic and ginger, I make 1:1 ginger/garlic mix just the way you describe. I never thought of using ziploc bags, the way you do, great idea! (I use small plastic lidded cubes)
Yessss, i started doing this during covid. I just thought that i needed all my seasoning and all the things to prepare good food in the house since everything was closed. Then of course, the supermarkets were not closed but i figured out the way to have all the things I needed.
you can also just freeze the regular bag! works just as well, and requires zero effort up front. super fair to mince it first tho, that can be more handy later.
yeah. I tried keeping alliums in the freezer, and it stinks the whole thing out, even in Ziploc bags, the freezer ones. But what does work is dehydrating those out really nicely, and storing them in glass. I recommend that you put the dehydration unit on the back step on a sunny day, or out in the garage when it’s running.
No joke, my sister-in-law buys bags of peeled garlic like this and finishes the bag multiple times a year. She is super healthy, and her food is bomb.
Freezing garlic makes it carcinogenic
@@abhinavr8315 can you please provide the study where this is stated?
I've been using the same big Kirkland Signature jar of minced garlic for 2 years 😂
I looked it up and it is perfectly safe to freeze garlic. @@abhinavr8315
@@abhinavr8315😊😋😋 Tastier
There was never a point in life that I thought to myself "that's too much garlic for me"
😂😂😂
My granny used to say to just add garlic until you feel like you've probably added too much, then add just a bit more and you're good.
Same! The thought never even crossed my mind 😂
I concur 😂💛
Garlic: my favorite season.
That is a great hack. I love garlic lol. Not that much to get a 3 lb bag tho lol
Sharing is caring 😊
I've done this, super handy to use. I double wrap the Ziploc bag with tinfoil as well for freezer.
You should consume it daily so 3lbs isn't that much to store in this way. ❤
Have you tried being Asian or Italian? ❤
Your parents didn’t smacked you enough lol
Really liked the way you scored the bag to create the individual squares. Very useful!
I also do this exact technique with leftover tomato paste
Bold of you to assume I would share those garlic to my neighbours 😂
lol
I read “Share those to my garlic neighbors”
Why did you buy this so nice?
Woefully, extremely bold 😂😂😂😂😂😂❤
😂😂😂@@SmokeyChef
Ey lemme hold some of that garlic bro
I love the frozen garlic idea because it also helps it not burn!! The ice makes it cook nice and slowly, which is what I always want for garlic so it releases it’s flavours nice and evenly
I prefer garlic powder. Safe me money, time and electricity
good point
@@bethsabath But tastes totally different to fresh garlic! Which is why some recipes call for both.
Interesting info, I didn't know freezing it helps prevent it from burning. Good to know thanx!
I’ve been freezing Bulk garlic for years but I've never minced it, I've left it whole and crushed it as I needed it. I will be doing this in future
I freeze the entire bag, removing cloves as I need them for cooking. They're easily chopped or minced and will hold up well in the freezer for 6 months.
Is the garlic still "spicy"? And do you lay them out individually to freeze b4, or just pop the whole bag in the freezer?
@@cybercraft5393 you can do either. Because they’re basically dry and their shape keeps them only in contact with one another on a few small places, they won’t become so stuck together that you can’t easily take just one or two at a time. Same is true for blueberries, I quit flash freezing my blueberries on flat sheets before putting them into a closed container. It just really isn’t necessary if they’re mostly dry.
I also feel they slice and chop better slightly frozen as well!
This is actually a better option since garlic starts losing its flavor as soon as you cut it.
A food influencer I follow uses a silicone ice cube tray instead, which is less wasteful and easier to portion out
Thank you for helping us stay healthier and no waste. You rock, lady.
كلامك صحيح . ممكن استعمل الكمية خلال شهرين او ثلاثة . اعمل نفس الفكرة في علبة مكعبات الثلج . 😊 شكرا للمشاركة .
صديقاتي من باكستان و المغرب Morocco يستعملن في الاكل و طبخهم لذيذ
اول مرة اشوف ترجمة من العربي على اليوتيوب صحيحة 😂
@@omaimaf9963 deus vult
Nice just did this with my one pound pouch too but with ice cube trays. I did a fine chop version and a rough chop version. Just popped the cubes in to freezer bags after they froze 👍
Same but I use 1tbsp silicone molds and then vacuum seal so it doesn't get freezer burn.
You can keep stuff that way for a year or more if you want to.
@@d-meth oh good advice!
Thank you 🙏!
I LOVE garlic and this doesn't take up too much space, thank you for informing me that Costco sells these!
Sams Club, too.
@@luvmypetsrhanie1144 I would not buy at Sams club. Their brand is processed in China supposedly by prisoners in unsanitary conditions, Costco grown and processed in California
I have an issue with sulphates so I confit them whole in olive oil and jar them for the fridge. Lasts months as long as the garlic stays under the oil and you use ckean utensils to remove each clove. Bonus points you get garlic oil. Started doing this with other sulphate foods like caramalised onions but I slow cooker a few kilos of finely sliced onions at a time and either freeze them like this or oil jar them in the fridge.
I do the same thing! Don't know how people live without caramelized onions. Have you tried using butter for the garlic confit? Saw it at "Poppy cooks", it's soooo good. I also smear it on crusty bread, it's divine!
How did you discover that you had an issue with sulphates? I think I may have this as well.
Please expand I don’t understand
What do you mean sulphates? Could you explain?
@@blackeneddoveSAME!
You can also add some oil to the garlic in the blender and have the most delicious, fresh, fluffy garlic paste to use as a dip, garlic bread, grilled cheese sandwiches and regular sandwiches. Yes, I like bread.
Just be careful about storing, botulism is real
I do that i put it in a container and i add more oil and put it in the fridge and use it whenever i want its better than freezing it
It’s called toum it’s a Middle Eastern garlic dip usually eaten with shawarma :)
No Healing Genderlock ,,... IM going to make more other than the Golden Ornament(scarab Green and yes you have to kiss) ,,...🍎🦢🦢 Its FFT type ai cast witch hunt
@@moonslight2159 yeah me too
I also freez ginger like that. I lived in a big joint family so I needed hacks like that to save time , doing more in less time. I used to prepare gravy paste in a huge bunch for summer vacations because 30 to 40 guests were present for every meal time
I also freeze jalapeno and serrano peppers.
I freeze them in molds first and then portion pack in vacuum sealer bags.
Works great and I don't have to mince small amounts often.
I also freeze cilantro, parsley, basil, etc.
Although those go in containers and get freezer burn if not used fast enough.
smart!
I like how you divided the garlic in the bag 👌
I use garlic daily! Twice a day! I use the same process BUT, I add all my herbs and spices, +onions, bell peppers, a few sweet peppers, Cilantro, Recao, lots of olive oil, and a large jar of Spanish Olives... IF I have one. This is called "Sofrito" which we use this as a *base for Caribbean Cooking, as in sauce, fricase, beans, plus rice with beans, or with chicken, or with corn!
It saves me a ton of time, AND it saves me money $$$ as nothing goes bad in the fridge.
I'm asian on my Dad's side. My grandma has bags of garlic and ginger in her freezer. You were so right!
garlic and ginger are not supposed to be put in the fridge or freezer, rather it makes it spoil a lot faster
I store fresh ginger that I cut into nobs in a canning jar w vodka or Chinese cooking wine
@@elizabethbakare5749??? wtf are you talking about. that's just blatantly not true
@@dunkie5863putting the unprocessed garlic in the fridge actually makes them spoil faster. I don't think it's true about the freezer tho. But garlic surely is way better when consumed fresh compared to the freezes version
@@melikfratcicek it tastes more fragrant and pungent when eaten fresh but the frozen ones do just fine too, especially when it is so convenient and doesn't spoil
In my Asian household we have minced and powder version of every spice.
And those minced garlic is stored specifically in an ice cream box.
Great comment
Ice cream container just to give your relatives a surprise 🎉🎉
Ice cream box superiority
Now I gotta go buy ice cream and garlic 😂
I have been doing this for years. Buy in bulk, separate and freeze! 👍🏻 It is a lot cheaper this way as well!
ya nothing new! I buy garlic bulbs to do this in ice cubes. peeled garlics are not fresh.
@@tinakon4386Thank you for sharing your knowledge & experience, I learned from you.
God bless you. 🙏
does it take away from the taste though?
Please don't promote this. Garlic comes in its natural, organic packaging - why would anyone buy in a big plastic bag, only to then put it in plastic freezer bag, this is insane
Why not just buy it already minced lol?
I like the idea. Thank you
You need a sponsor from this company because i need this much peeled garlic.
I water bath jar/can pickle my whole garlic & it’s delicious! 😋 1 part water to 1 part distilled vinegar. I also add a little bit of kosher salt, mustard seed, dill seed, a dash of sugar & dash of red pepper flakes. Mmmm AMAZING! Water bath for 20 minutes at my high elevation. Literally cannot pickle enough of it, my kids LOVE it (tastes like pickles) & it’s so incredibly good for their immune system too! 💪♥️👍
You even included the elevation tip! 🌸This comment leads me to believe you are indeed an angel 😇 Thanks for sharing! 🤗
@@getreadyfreddieI agree 👍🏻
This is Absolutely A Great way to preserve your garlic
Mama Kim taught me so much I recognized what you were doing so quickly.
Safe some to make garlic oil, very convenient for quick cooking! I love to make fried noodles with it, delicious!
Awesome hack! If you want to get 2 different uses out of it, another great hack is pour half of the bag of whole garlic cloves into a glass jar. Pour Manuka honey over them to cover, or any good raw honey. Close jar loosely and leave out on the counter for a few weeks, some people ferment this cough syrup for months. It's great for cold and flu season. (Tip; you want the garlic to always be submerged under the honey, so turning the jar over every so often helps).
That sounds like a major botulism risk.
Or share with a neighbor lol
@@annemarieanderson4824 Manuka honey is mostly in the safe ph zone so should be fine.
@@annemarieanderson4824honey is a preservative, if literally ferments the garlic
The honey turns dark even black
Never goes in fridge, sits in cupboard
This recipe has been in use for millennia
@@annemarieanderson4824 I’m from the islands and my mom and I have done this for years. It’s a common safe recipe.There’s no risk for botulism…
I started doing this about a year ago when I started getting garlic in bulk at costco and it's such a game changer and idk why it took me so long to do! I also started dicing and freezing onions and mirepoix so I never have to worry about whether i have onions on hand for a recipe. I also freeze grated ginger.
Buy Bulk
Chop and store Bulk veggies in freezer
Endless supply of veggies.
It would be just my luck that I forget about everything and just buy new veggies when i go to cook😂😂
Great, my grandparents always had onions, garlic, and other chopped or shredded veggies, in the freezer❤❤❤❤❤❤❤! Now I have to start the trend🎉🎉🎉🎉❤.
You can freeze ginger whole. Just double bag.
I freeze ginger whole. It grates just fine when frozen.
@@dottypitchell208do you peel it first before freezing ?
So I buy the big bags and puree them with 2-3% of salt by weight. I put that in canning jars in the fridge and they are good for about 6-9 months. The salt helps develop flavors and acts as a preserve. It is better than fresh to me for most all recipes
I put it in a sterile quart jar, cover with heated oil and refridgerate. Keeps forever, just get the amount you want to use out and the bonus is the oil is now garlic oil! Remember to add more oil to keep the garlic covered at all times.
I have kept a jar in my fridge for years, as long as it is covered with oil and stays cold it will not spoil.
Great tip...thanks
I would be more worried about botulism than it spoiling
@@daddy.tabasco been eating it for over 50 years with no problem. I do dunk it for a short time (30 seconds) in boiling water then plunge into ice water for the same amount of time, dry with paper towels then bottle it up. That stops enzymes that cause spoilage.
Btw, did you know garlic is a natural antibiotic? 😘
@@maryblushes7189 Annoying GenZ er : ..yeah...i will need to see and hear from someone who has been doing that for 51 years on a short video....50 years just doesn't quite cut it for me .
Thanks! I am going to do THIS!! ❤❤❤❤❤
A great garlic-intensive dip is Toum; it’s an emulsion of garlic, oil, and lemon juice.
I use ALOT of garlic so I never need to freeze lol. I do make garlic oil & I mince sum, put it in a jar with the garlic oil I make & toss it in the fridge. Then I have whole garlic, garlic oil & minced garlic at the ready! 🧄👌🏽
That’s cool. I use mine to ferment with honey for health benifts. Haven’t had Covid once
What foods do you use with/for?
@@Mole-Esther damn near everything lol I loooove garlic & most recipes call for sum sort of garlic.
@@daciasdiy1861 neither have I despite being exposed to it multiple times & being forced to work in a massive warehouse when it was at its peak..
@@algonzale3 oh I’m good lol trust me 👌🏽
Omg. You just saved me time and energy. Love this. Thank you!
I always just freeze the whole bag of cloves. This is so much better.
Lovly words "share with your neighbors"❤
In my country (Germany) you arent able to buy peeled garlic, so it is waaaaay easier to just crush one clove while cooking.
I thought the same why would you even buy this amount of peeled garlic when you can peel normal garlic in a view seconds
@@jwider96in a few* seconds
the concept of peeled garlic is rediculous, garlic cloves also keep way longer than peeled garlic
Germans crushing a single clove for when they cook explains why y'all food is so bland
mmm no you can buy peeled garlic in germany pretty easy actually. by just. buying it.
Ooh ohh! Fermented garlic will change your life; I've been doing it for years. This method looks pretty dope too!
Share your fermented garlic recipe, please
Yes please share...is fermented garlic same as black garlic?
Just dip them in some oil after drying a little bit@@caroljones5104
What is your recipe? I use honey to ferment mine.
In a glass screwtop jar in the fridge
Why no one talking about your mixer ,I seriously loved your mixer plz give the link or provide name ❤️❤️❤️
And you can also make garlic confit! I love those bags of garlic
One of my favorites! Nothing like a few cloves smashed on crackers or toasty bread
I always use it three ways. I roasted some, I make a paste with some, I confit some, I also infused oils and honey with some. Just get creative with it. And a vacuum seal is always best.
This is absolutely genius, thank you
I love to pickle whole garlic. We eat it like pickles and especially if we start to feel like we are getting sick. So good for you!
As a red seal chef, I put whole garlic cloves straight into the freezer then slide them across a micro-plain so it dissolves into the food. Absolutely delicious!
Wouldn't boast about being a Red Seal chef
What's a micro-plain?
@@shabbs67I t didn't sound to me like she was boasting.
This the way.
It's such a handy kitchen tool. It's a hand held grater. Very fine teeth.@@sue-brownhenry3220
Yes!!! I just did this and makes cooking a joy!! Peeling and chopping garlic takes so long and I’m going to try it with ginger too
You can just stick the entire bag of peeled cloves in the freezer. There is no need to go through all the hassle of mincing it first. Pull out however many cloves you need, and within 5-10 minutes, you can easily crush with a garlic press or mortar and pestle. When you pre mince garlic it loses its potency.
But also that means you'll have to crush or puree frozen cloves when you want to use it unless you put whole cloves in whatever you're making
@@why_sojadedthey thaw in less than 15 minutes
@@why_sojaded it takes like 5 minutes to defrost because they are so small.
Saves space
That's exactly what we do
Ohhh wow! I’ve never thought about using the grid. Def gonna use this technique!
This hack is great, works for both garlic and ginger and the grid pattern keeps very well in the freezer!
@@iridium8341 so you grind every one of your spices before cooking and mill your own fresh grain for bread? Because If you don’t, you’re lazy!!!!
We did this, but everything in the freezer smelt of garlic and couldn't get smell out even when garlic was finished 😂 😅
I chop my onions and my green peppers ahead of time and freeze them for future use. I will definitely be doing this today!!! I just threw away a petrified head of garlic!!! This is an awesome idea!!! ❤❤❤
Don't the veggies change consistency...??
Carrots get mushy?
I’ve done this with fresh ginger too. I also buy organic ginger root and make ginger pots. Is great to have year round ( protect from freezing temperatures) and you can put turmeric root on one side as well. Makes a great gift!
I cook it in oil- bottle the oil, & store the garlic. I generally add red pepper flakes too.
You can also store chopped or whole garlic in a container covered with oil. You not only get the garlic, but also infused oil
just wish good luck not having botox in your garlic oil lottery
Yeah…. Don’t do that. Botulism grows in garlic deprived of oxygen, such as in oil
Silicone ice trays work too
I was thinking of a way to avoid the plastic. Thanks.
You can also do this to ginger root and sofrito
I see a lot of Asian cooks do this! Some notes from my Italian kitchen if you want to try this but don’t know how it would work in different contexts. Grinding and then freezing the garlic diminishes the flavor quite a bit. I would say it’s more similar to jarred garlic than fresh garlic. Still great for cooking and soups, sometimes even better and those contexts, but if you’re infusing oil for a dish like a aglio e olio, it doesn’t quite hold up without having to use too much and make it all bitter.
GREAT hack, but it’s worth peeling fresh if you’re cooking something with garlic as the star, at least in Italian cooking. I tried this after my Chinese friend’s mom told me about it and I was so pissed at myself for blending six of my grandmother’s homegrown heads from her basement. Do the hack, but research the heck don’t be like me 😂
🎉
I read somewhere keeping garlic in oil for a long time is like heaven for bacteria
... there's really no flavor deterioration.
@@sb_1389 ??? Grinding a freezing garlic???? Absolutely does. Has it’s place FOR SURE, and it’s a GREAT HACK for buying bulk garlic, but it’s not a substitute for fresh garlic everywhere like I thought it would be
@@deanneshane3799 i’m not talking about making garlic oil, I’m talking about heating oil in a pan and fry the garlic right there. For a lot of Italian cooking, that’s the main flavor component it with the olive oil
I'm an asian too but in my country we keep whole garlic in a basket at clean but non refrigerated area. Way easier to just pick one and peel a few cloves to cook with and doesn't use up the space in refrigerator too.
Since you bet every asian household will have this Where's my money at? 💸💸
Btw my country is India.
Also in India in many places we use silbatta( grinding stone) for grinding ginger and garlic. It enhances the taste 100 times more 🥺❤️ .
We do that too, but I’m guessing doing it this way is simpler in the long run
I'm Indian american. My mom cooks daily. We buy the bulk peeled bag shown here and do exactly what is shown here. It's easier to cook when the prep is done. My mom works 40+hrs/week so time is critical. We dont have vegetable bundis in the neighborhood And have to spend time buying groceries usually once every one to two weeks.
We do the same for ginger. But it doesn't come peeled. We have to physically peel it
@@prerna137 Nhi to grind karke ginger garlic paste air tight dabbe ya Tupperware Mai fridge mai rakh dete h😂😂😂
Translation: Or else we make a ginger garlic/ garlic paste and store it in refrigerator in a airtight container.❤😅
If you added some of in butter you gonna have butter garlic. Making garlic bread is also a way to use up garlic sitting in the fridge.
We use these garlic bags in commercial kitchens. The fact that a single person found a use for all of that is mind blowing.
The first time I did this I thought that it would take me a year or more to go through it all, but once I had easy to use garlic I started adding it to everything. Before garlic was a lot of work or I would think of it, but not have any in the house. I usually go through a bag in about 3 to 6 months depending on the season.
That food processor will forever smell like garlic now 😂
Not if you wash it right away and use enough hot water and soap.
@@floptimus vinegar or lemon juice will rinse off the oil that clings to plastic even after washing.
Great one. You can also add the garlic to a mason jar with olive oil and pepper with some vinegar.
Learned this hack from another asian cooking channel and it has changed my life! Always having fresh chopoed garlic and ginger on hand is a game changer
you can also just freeze the cloves whole, much easier
My mom leaves them whole and stores them in containers in the freezer. She'll use a mortar and pestle to crush them with chilies or other spices when she cooks that way you don't need to let them thaw at all. Keeps for a while several months at least
In Romania we like to eat "mujdei" which is a light, liquid sauce made mainly with garlic and sour cream + salt!!! We love to eat it with fish and other meats, but fish first! It's a great alternative for store-bought garlic sauce and it's pretty easy and fast to make. You can also add dill in it from what I've seen in some areas, but I prefer not😅.
What a great idea😊
Just freeze the cloves and press some whenever you need. no need for all that extra work 😁
This is less work when you need it and more work up front. Your way is less work up front but more every time you need garlic because you have to let it defrost, mince/press it, then clean the tools. Her way you only have to clean the tools once and you don't have to defrost it. Either way works, it's just preference
It’s an interesting technique… still we use so much frozen food at least garlic should be fresh. Garlic if is not peeled can be kept for a long time, you don’t need to put it in the fridge. Just buy what you need. Also one pice of fresh garlic every morning on an empty stomach does wonders for immunity and gut, along with honey and apple vinegar ✌🏼
I have another hac. Just buy fresh garlic when you need it in the nearest grocery store. I promise you will not go bankrupt!
Wow no way! I'm sure no one has ever thought about this. Are you a genius or something?
Omg so glad this popped into my feed! I bought a Costco bag of peeled garlic for the first time and I’ve been trying to figure out how to save it. I also bought the raw honey and filled up a jar with honey, garlic cloves, thyme, and rosemary. Perfect for sore throats and delicious drizzled on top of sourdough butter roast or oven-roasted chicken.
The 'garlic smell' only comes when you bruise it, it kicks off a chemical reaction which makes the garlic flavour. So ironically if you don't have it minced, nothing should smell like garlic in your fridge, not even the garlic. So a tiny bit of misinformation there.
PS: I approve of the mince cubes though, great hack
Yes exactly what I thought
I’ve been doing this for years and it’s actually a great idea
Such a good idea!! I’ve read in a cookbook to freeze minced garlic before but it said to use an ice cube tray. This would take up so much less space!
look how perfect those squares are
Thanks so much for sharing this hack. I recently had a pound of garlic get moldy after just 2 weeks. I didn’t know how to keep it fresh but now I do. Also those squares are perfect whenever a recipe calls for garlic, which is often. Thanks again!!!
I had planned to do this with an ice cube tray because I hate prepping garlic and cleaning my mincer and garlic press, but tried this method instead but with a flat silicone storage bag (Stasher). It's perfect. There's no smell, it's airtight, it takes up so little space in the freezer, and the flat shape of the frozen garlic squares can easily be cut smaller with a knife or scissors if you need less than a whole square.
Just this morning, I was trying to figure out the best way to store/preserve garlic cloves in the freezer. This is awesomely helpful!
I really needed this, thank you...
Omgosh!!! I did this! It was such a great game changer for me I didn't have to keep fresh garlic and have it go bad! Just a suggestion, you may have to put that bagged garlic into a freezer container because it does flavor the food around it in the freezer.
What a fabulous idea,thank you !❤❤❤❤
Great storage idea. I usually grind it and put it in a shallow plastic container and freeze. This is way easier to use. Thank you
I freeze garlic and jalapeno in cube molds and then pack them in vacuum sealer bags. I make the packages small enough that I can use them quickly and avoid any sort of freezer burn or staleness.
I love that I don't have to mince those things when I need them.
Since the recipes I cook usually need garlic and ginger, I make 1:1 ginger/garlic mix just the way you describe.
I never thought of using ziploc bags, the way you do, great idea!
(I use small plastic lidded cubes)
Another option is to mince and then dehydrate. Dehydrated minced garlic is extremely versatile, and so potent!
girl your skin is AMAZING!!!!
I've done the same with ginger, and it's a life saver.
You can do this with tomato paste, ginger, or fresh herbs as well. Works great to buy a large amount or in season and save them for months.
I do this as I eat garlic everyday in just about everything. It works and I never run out this way. Great tip 😊
Yessss, i started doing this during covid. I just thought that i needed all my seasoning and all the things to prepare good food in the house since everything was closed. Then of course, the supermarkets were not closed but i figured out the way to have all the things I needed.
Flat freezing is such an amazing kitchen hack!!
This is one of the best Garlic hacks EVAH!!!!!
Scoring it into portion sizes is genius!
Being able to freeze something flat is an unachievable dream in my family's house
you can also just freeze the regular bag! works just as well, and requires zero effort up front.
super fair to mince it first tho, that can be more handy later.
Also saves so much time in food prep.
So much easier than the scoop and freeze method ❤
This is one of the best food hacks I've seen. I will definitely use it. Thanks.
A truly smart inventive way to store fresh garlic which can never be enough ❤
Thank you lady. You just taught me something important. Blessings.
Thank You!
yeah. I tried keeping alliums in the freezer, and it stinks the whole thing out, even in Ziploc bags, the freezer ones.
But what does work is dehydrating those out really nicely, and storing them in glass.
I recommend that you put the dehydration unit on the back step on a sunny day, or out in the garage when it’s running.
I saw this and have been doing this every 2 months or so. Awesome idea.
This is an incredible hack. Please, show us more stuff like this. We use garlic all the time, but we never thought about doing this.