Minced Garlic

SandwichShortOfAPicnic said:
Do you not have the option of ‘fresh frozen’?
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I've never gotten a definitive answer on what happens to garlic when frozen. Besides, I would still have to buy Gilroy garlic, and have it shipped to me. Like I said before, the fresh garlic I can get at the store is really weak in flavor. If it looses any flavor in freezing, there would be no reason to use it.

CD
 
caseydog said:
I've never gotten a definitive answer on what happens to garlic when frozen. Besides, I would still have to buy Gilroy garlic, and have it shipped to me. Like I said before, the fresh garlic I can get at the store is really weak in flavor. If it looses any flavor in freezing, there would be no reason to use it.

CD
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It loses little, just that acrid edge, similar to the difference between fresh chopped onion and frozen diced onion.
It’s extremely close to the real deal.
It’s available as 100% garlic either loose chopped or cubed a bit like ice cubes, sometimes (but not usually) it has oil mixed in with it.
 
Rocklobster said:
freeze it with olive oil in ice cube trays..
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I did something similar with ginger. I loved being able to use perfectly portioned, fresh ginger many times after that. But, it’s a lot easier to justify shredding a big knob of ginger. It’s more work peeling and shredding all that garlic. But, if I had a massive amount of garlic, I’d do it. With apologies to Chef Bourdain, the biggest travesty would be letting fresh garlic rot.
 
The Late Night Gourmet said:
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Anthony Bourdain had very specific ideas about garlic. He believed that there was a sanctity to fresh garlic. He also believed that minced garlic was such an abomination that you should forfeit your use of garlic forever if you ever use it. I can understand this feeling.

Until recently, I never used minced garlic. But, when the supermarket is selling 2 pound jars of minced garlic for $4.27, I don’t mind modifying my policy. As you can see, I have used quite a bit of it. I have made recipes where I loaded up on the garlic. The flavor has been good. I’ve also basically substituted onion with garlic in other recipes.

All this garlic also reinforced what a garlic head I am. I love roasted garlic in anything savory. To be honest, I probably won’t go out and buy a jar of minced garlic again, unless the price is this good.

What are your thoughts on buying minced garlic?
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I'm like you an afficionado for garlic. Garlic bread is not garlic bread without real fresh garlic
HOWEVER I have succumbed to jar garlic about 10 years old . Quickness did it for me. I also use jar ginger as well. It's cheap as chips here.


Russ
 
I have some garlic in the freezer, just peeled cloves.
I'll have to take some out and check if they changed flavour.
Gotta finish my fresh garlic first. I pay around 3-4 U$ per kg

Ginger i(since it was mentioned in this thread) is 4-5 U$ per kg
I buy, use what I need, plant some when they start sprouting and if too much, I peel and freeze in slices. Works well enough for me
 
I've found that garlic does lose a little when crushed and frozen with oil. But it does make storing it easier. I've also pickled garlic which is great for things like salad dressings. It stores well. I usually just put a day aside to process the garlic I grow. I've not tried shop bought crushed garlic. I prefer to grow my own varieties according to what I like, rather than what the Australian supermarkets think I like (little flavour and no bite)

Ginger over here is $50/kg so I buy it when it's reduced, mince it and freeze that as well.

Fresh tumeric I freeze whole and just grate from frozen. That is better fresh as well. Oddly fresh tumeric isn't hard to find here and considerably cheaper than fresh ginger.
 
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