Monday, December 29, 2008

Frozen minced garlic in oil

This saves me the trouble of having to chop garlic each time i want to cook something.

Also keeps the garlic fresh.

:) smart right?

When you have time, spend time removing skin from garlic and chop them up.
Put garlic in clean container, pour olive oil to garlic (to cover garlic totally) and keep in freezer/fridge.
mix well so that garlic is coated with oil.
If you don’t add enough oil, the garlic will turn yellowish and will spoil (become watery, even moldy).
Don’t need to worry about too much oil because the oil will end up being the oil meant for cooking later.

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