Tuesday, June 23, 2009

Garlic in olive oil

I previously posted Frozen garlic in oil, I realise later that there is no need to freeze the garlic. Makes the garlic lumpy and difficult to scoop out of the container for use.

As long as there is enough oil to cover the garlic, the garlic wont go bad. The oil, infused with garlic, is later used in the cooking as well. Just scoop out the galix with the oil. No need to pour extra oil when cooking... Save another step in my lazy cooking style.


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