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  1. #1

    Default Questions About Freezing Garlic Bulbs

    About a month ago I bought some garlic bulbs on sale (4 for $1.00).

    I was wondering if they can be frozen?

    Dose anyone have receipes to use them in?



  2. #2

    Default Questions About Freezing Garlic Bulbs

    --- In, "Yvonne" <yvonne11141@...> wrote:


    > About a month ago I bought some garlic bulbs on sale (4 for $1.00).

    > I was wondering if they can be frozen?

    > Dose anyone have receipes to use them in?


    > TIA

    > Yvonne


    How To Store Garlic

    Whether you buy it from the store or bring it in from your garden,

    you'll want to make the most of your garlic bulbs. Storing it is

    easy, although there are a few tips to keep in mind, particularly for

    storing garlic after you've broken open the bulb. And when you're

    ready to use it, you'll want to know how to prepare it to maximize

    its health benefits.

    Storing your garlic in favorable conditions helps to maintain its

    healing properties and flavor. Properly stored garlic can last for

    months, ensuring that you always have some on hand for the next


    "Young wet," or "new season," garlic is an immature garlic that is

    harvested in early summer. Immature garlic needs to be stored in the

    refrigerator and used within a week or so. It has a fresh, mild

    flavor and can substitute for onions and leeks or lend a subtle

    garlic flavor to a recipe. Some cooks consider this the best, most

    flavorful garlic. As an added bonus, it may be more easily digested

    than dry garlic. Experiment with some of this "fresh" garlic and see

    how you like it.

    ©2006 Publications International, Ltd.

    Garlic needs lots of air circulation to last in storage.

    You'll need to dry your homegrown garlic before you store it for a

    prolonged time. After harvesting, carefully wash the bulb and roots.

    Let the garlic dry in a shady, well-ventilated, moisture-free area

    for a week or more. You can hang the freshly harvested bulbs from

    their stalks if you like.

    Thoroughly drying garlic bulbs develops and concentrates their

    flavor, so don't rush the process. Once dry, trim or break off the

    roots and rub off the outer layer of parchment. If you've grown

    softneck garlic, consider braiding it for an attractive storage


    Whole bulbs of store-bought garlic will keep for several months or

    more when stored at room temperature in a dry, dark place that has

    ample air circulation. Keep in mind, however, that garlic's lifetime

    decreases once you start removing cloves from the bulb.

    Storing garlic uncovered, such as in a wire-mesh basket inside your

    cupboard or beneath a small overturned clay pot, is ideal.

    You can also store garlic in a paper bag, egg carton, or mesh bag.

    Just be sure there is plenty of dry air and little light to inhibit

    sprouting. To avoid mold, do not refrigerate or store garlic in

    plastic bags.

    If you've prepared more garlic than you need for a particular recipe,

    you can store minced garlic in the refrigerator in an air-tight

    container. Although the most active sulfur compound diminishes within

    a few hours, refrigeration will slightly slow the process. Use

    refrigerated garlic as soon as possible. Some people are tempted to

    freeze garlic, but this is not recommended because its texture

    changes, as does its flavor.

    Kelly in IL

  3. #3

    Default Questions About Freezing Garlic Bulbs

    --- In, "Yvonne" <yvonne11141@...> wrote:


    > About a month ago I bought some garlic bulbs on sale (4 for $1.00).

    > I was wondering if they can be frozen?

    > Dose anyone have receipes to use them in?


    > TIA

    > Yvonne


    Roasting garlic is easy. Start with the freshest and firmest garlic

    bulbs you can find. Avoid bulbs with little green sprouts peeking out

    of the top. They tend to give a bitter flavor to the garlic. Roasted

    garlic carmelizes into a golden color and develops a sweet flavor

    with a soft, creamy texture.

    Once the roasted garlic has cooled, give a little squeeze and the

    cloves will pop right out. Or, use your fingers and start pushing the

    cloves out from the base of the bulb, moving your fingers up all the

    way to the top. The smooshed garlic will have a paste-like

    consistency, ready to be added to a dish to give it a delightful and

    delicious flavor. Mash the cloves with a fork to make a very smooth


    Roasted Garlic

    Preheat oven to 400 degrees. Pull away any of the loose papery skin

    around the outside of the garlic bulb, leaving the skins of the

    individual garlic intact. Using a sharp knife, cut off ¼-inch of the

    top of the bulb, exposing the individual cloves of garlic. Place the

    garlic heads on a piece of aluminum foil. Drizzle each head of garlic

    with 2 teaspoons of olive oil, spreading it with your fingers so that

    each clove is covered with oil. Allow the oil time to seep down in

    between each clove. Wrap the foil tightly around the garlic. If

    you're roasting more than one head at a time, you can wrap each

    individually and set them in muffin tins. Or, just wrap them all up

    in one piece of foil and set the package in a shallow baking dish.

    Bake for about 35 minutes or until garlic feels soft when squeezed

    carefully with an oven mitt or heatproof pad.Remove garlic from oven

    and unwrap. The exposed tops of garlic cloves will be golden brown.

    When it is cool enough to touch, use your fingers to squeeze the

    garlic "paste" out of the skins. One head of garlic, depending on the

    size, will yield 2 to 4 tablespoons of roasted garlic paste.Eat as is

    or mash with a fork and use for cooking.


    --It is hard to have too much roasted garlic around. You can roast

    the little bits from the tips of the garlic heads. Put them in a

    separate small baking container, such as an individual custard cup.

    Season with salt and pepper, douse with olive oil, cover, and place

    in the oven to bake along with the whole garlic heads. Depending on

    their size, they will be soft and browned in about half the time

    needed for the whole heads. The little pieces make a good "cook's

    snack" while preparing dinner.

    --Take advantage of times the oven is hot. As you're roasting your

    beef or pork, add wrapped garlic bulbs to the oven. Just take the

    garlic out of the oven when it feels soft.

    --I like to add a sprig of fresh rosemary on top of the clove before

    I put on the oil. You can thow away the sprig or crush it up with the

    garlic paste.

    Ways to use roasted garlic:

    --Offer the roasted cloves in one small dish and a high-quality extra

    virgin olive oil in another. Diners can dip the bread in olive oil,

    and then smear a clove of garlic on it.

    --Mix in to mashed potatoes.

    --Spread over warm French bread.

    --Mix with sour cream for a topping for baked potatoes.

    --Add it to your homemade soup.

    --Mix with sautéed spinach.

    --Mix one head of roasted garlic "paste" with ½ cup mayonnaise and

    spread on bread for roast beef or pork sandwiches.

    --For a lovely appetizer, whip goat's cheese with enough heavy cream

    to make a spreadable cheese. On a platter, arrange whole head of warm

    roasted garlic, spreadable goat's cheese and slices of crusty bread.

    Garnish with sprigs of fresh rosemary.

    --Blend with butter and spread on thick slices of crusty bread.

    --Tuck roasted cloves into hamburgers before grilling.

    Roasted garlic can be stored in the refrigerator for a couple of

    weeks in a tightly sealed glass bowl or zip-top bag. Extend the

    usefulness of roasted garlic by freezing it for up to six months.

    Pack the garlic "paste" into freezer-strength zip-top bags. Press

    each bag nice and flat so they will stack neatly, and then put the

    bags into the freezer. The next time you need a hit of sweet garlic

    flavor, pull a bag from the freezer and place it in a bowl of warm

    water. It will thaw in about 20 minutes.

  4. #4

    Default Questions About Freezing Garlic Bulbs

    Garlic will actually keep a long time as it is, but I have never frozen it

    and would assume that it would be ok to. What I do is peel it and put it

    in a container with olive oil. I also will either roast it in the oven or

    cook it in water on the stove until done and eat a clove two or three

    times a week just because it's really good for you.

    But I don't cook with it as my mom lives with us and she's allergic to


    On 7/5/08, Yvonne <> wrote:


    > About a month ago I bought some garlic bulbs on sale (4 for $1.00).

    > I was wondering if they can be frozen?

    > Dose anyone have receipes to use them in?


    > TIA

    > Yvonne



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