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Mackfam
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| Posted: Sept 22 2011 at 11:34am | IP Logged
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I've been considering a purchase available at my local Costco - that of a LARGE container of garlic cloves. I'm SOOOOO attracted to this container of garlic cloves because so much of the work is already done for me - all the papery skins and the harder to liberate shell is already removed leaving just the clove.
I do use garlic a lot in my everyday cooking, but I'm not sure I'd use enough garlic to go through THAT MUCH!!! 
So....short of making Chicken With 40 Cloves of Garlic twice a week for the next decade -- what else could I do with this bulk container of garlic?
What are your best ideas for storage, or even prolonged storage? Do you have any experiences or wisdom to share in freezing garlic cloves?
I already use garlic in so much of my cooking, so I don't need everyday recipes with garlic, but if you have one that features garlic, or is simply too fantastic not to mention, please do!
Any other tips or thoughts on a bulk purchase of garlic? Feel free to tell me to "Buckle up buttercup!!!" and just buy smaller amounts of garlic bulbs on an as needed basis!
Thanks all! 
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JodieLyn
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| Posted: Sept 22 2011 at 11:44am | IP Logged
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garlic is basically an onion right? so you should be able to chop and freeze without doing anything more to them.
You do know that garlic is super easy to peel if you just crush it with the side of your knife first? it also holds still much better for chopping.
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Mackfam
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| Posted: Sept 22 2011 at 11:52am | IP Logged
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JodieLyn wrote:
| You do know that garlic is super easy to peel if you just crush it with the side of your knife first? it also holds still much better for chopping. |
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Yes. I know.  I just don't like it. And when I add 8 - 10 cloves to a roast or something...it just gets boring and irritating...and my fingers get sticky...and I start flinging paper garlic clove skins everywhere.
AND....I do sometimes try to just cut the clove in half and peel the harder shell that way because I read in Cooks Illustrated that if there's a little green shoot in the center of the clove it will make the clove bitter...so I usually try to grab that. That's fairly easy with a paring knife, but it means I can't crush the clove with the back of my bigger knife if I'm going to efficiently find the little green shoot.
Garlic is in the allium family, I believe, a species of onion. I didn't think of that, Jodie. So it makes sense that it could be frozen or handled similarly to onions.
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Jen Mackintosh
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jawgee
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| Posted: Sept 22 2011 at 12:06pm | IP Logged
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I wonder the same thing. I buy containers of pre-peeled garlic at my grocery store all the time, but they only last 2-3 weeks before getting moldy. I haven't given any serious thought to extended storage, because each container only costs about $2.50.
I'd love to know, though, if garlic freezes well or if there is another way to make it keep longer.
(And, Jen, if you haven't tried Korean Bulgogi or Bibimbap, you must! Use as much garlic as you like.)
Bulgogi
4 cloves garlic, peeled
2 whole green onions, sliced (I use only the green parts)
5 T soy sauce
2 T sugar
2 T vegetable oil (or part sesame oil, if you like)
2-3 teaspoon sesame seeds
1/8 teaspoon black pepper
1 inch piece of ginger, optional
2 chopped jalapeno peppers, optional
1 pound sirloin
Cut the meat against the grain very thin. I like to use my food processor while the meat is still slightly frozen. Mix the first 9 ingredients to make a marinade.
Put the beef in the marinade and allow to marinate for at least 4 hours, better if overnight. Cook in a frying pan over high heat.
Serve over rice. (We like the authentic white, sticky, Asian rice with this).
You can add in steamed or stir-fried vegetables (spinach, julienned carrots, mushrooms, sprouts, tofu). Then it's called "Bibimbap".
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MaryM
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| Posted: Sept 22 2011 at 12:22pm | IP Logged
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Does the container have an expiration date? I haven't used them but I've always thought they were supposed to keep quite a long time in the fridge - they have something to preserve them I believe. Anyway, this is my understanding from friends.
I haven't frozen any but have heard it changes the texture (especially if whole), which may or may not be an issue to someone. You could always try with a few heads and see if you like the product you get when it thaws. Or better to chop first if you try it which I think doesn't change as much.
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lapazfarm
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| Posted: Sept 22 2011 at 12:41pm | IP Logged
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Here is a good link with a few options:preserving garlic
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Mackfam
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| Posted: Sept 22 2011 at 12:57pm | IP Logged
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jawgee wrote:
| (And, Jen, if you haven't tried Korean Bulgogi or Bibimbap, you must! Use as much garlic as you like.) |
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Oh, Monica! That looks very intriguing and I've never heard of it! I'm definitely going to slip this into my fall menu basket as I consider autumn meal options!
MaryM wrote:
| Does the container have an expiration date? I haven't used them but I've always thought they were supposed to keep quite a long time in the fridge - they have something to preserve them I believe. |
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I haven't looked. Duh, though. I guess I should! And, that's another concern...do they put something on or in them to preserve them? I think I picked up the container some time ago to check, and it's just a big plastic container full of peeled garlic cloves - nothing else - that's what I remember anyway. But, I need to check closer because that would affect my decision if there were some preservative added. Thanks for the reminder!
I am REALLY enjoying this link, Theresa! Thanks! Sounds like freezing garlic, whether in the clove form, or blended and part of an olive oil paste, is entirely possible and a good way to preserve a bunch of garlic. The olive oil/garlic paste would be fantastic and really meet my needs well! Especially since I could simply store in Mason jars and the emulsion never really solidifies, so you can just scoop out and add to roasts or stews or gravies at will. Perfect for me! I'm going to read through this link more closely!
Hmmmmm....this is definitely sounding more and more possible, ladies! Keep those great ideas and thoughts coming!
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Jen Mackintosh
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MichelleW
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| Posted: Sept 22 2011 at 2:07pm | IP Logged
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jawgee wrote:
| if you haven't tried Korean Bulgogi or Bibimbap, you must! |
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Monica, I lived in Korea for 4 years as a child and I remember this being a staple food. I am so excited to have a recipe for it! I am going to make it this week.
Several years ago I introduced my kids to Chusack (sp?) and we make kimbap often, but especially at Thanksgiving. Love, love, love Korean food!
Ok, Jen, here is our favorite broccoli:
Put a layer of broccoli on a cookie sheet. Add minced garlic (2-4 cloves) drizzle with olive oil (we like lots), salt and pepper. Roast at 450 for 25 minutes. Pull out and squeeze a lemon over all. Sprinkle with Romano cheese (parmesan would work as well).
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Mackfam
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Oh, that sounds delish, Michelle! We just love roasted veggies here, especially as part of our fall/winter menus. Adding the roasted broccoli and garlic idea to my fall menu basket as well!!! Thanks!
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Jen Mackintosh
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Donna Marie
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| Posted: Sept 22 2011 at 3:58pm | IP Logged
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My farmer grows garlic and makes a roasted garlic pesto and stores it in the freezer in little containers,....how delicious is it? AMazing!
Think of it as making your own "convenience food"
(which is another topic unto itself!)
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Angel
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You could make fermented garlic. Fermenting is super easy to do and it's a fun little science project sitting on your counter to boot.  Plus you get the benefit of lots of probiotics!
I might try this with my own home grown garlic next year. This year a lot of our crop went bad because we had to keep it in the garage, where it gets waaaay too warm.
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stefoodie
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here's what *I* would do
(i've run out of my garlic stash and considering getting the huge Costco container, so i've thought about this some)
1) saute garlic, onions, tomatoes, in olive oil -- a BIG batch. freeze in ice cube trays then pop and store in ziploc bag in freezer. this is our basic Filipino saute base and can be used for almost anything -- stews, soups, stir-fried veggies, spaghetti sauce, etc.
2) roast a bunch and fold into softened butter, freeze in logs, slice off pieces as needed
3) pickle enough to fill a jar -- use either by itself or with veggies, like the kimchi mentioned, in salads, fried rice, etc.
4) mince and add water and a squeeze of lemon juice or a vitamin c pill --
5) heat in oil along with chopped hot peppers, green and kalamata olives, with or without sundried tomatoes. cook just until tender. store in fridge. awesome bread dip, or use as saute base, or mix with balsamic for a dressing.
6) one last batch of pesto! store in fridge with olive oil to cover.
7) huge batch of honey-lemon juice-garlic-ginger-cayenne pepper-salt -- my go-to cure-all during the cold/flue season. store in fridge.
hth!
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jawgee
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MichelleW wrote:
Monica, I lived in Korea for 4 years as a child and I remember this being a staple food. I am so excited to have a recipe for it! I am going to make it this week.
Several years ago I introduced my kids to Chusack (sp?) and we make kimbap often, but especially at Thanksgiving. Love, love, love Korean food! |
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My MIL is Korean (DH is half-Korean and lived in Korea for a year as a toddler). Also, my older DD was adopted from Korea when she was 8MO. We traveled to Korea to get her. My kids already loved Korean food because of their grandma, but we got the full Korean experience when we were there!
(My MIL puts hotdogs and egg in the middle of her kimbaps. How's that for authentic? LOL)
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Angie Mc
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I tend to buy the bulk *fresh* garlic at Costco. I know it takes time but I keep a bunch fresh, roast a bunch (fridge and freeze), and I freeze the rest as is.
The texture of frozen garlic becomes softer but it goes through a garlic press just fine. I think the flavor becomes more mild so I use it in dishes that don't depend on a fresh garlic zip or crunch.
My friend gave me some of his pre-peeled garlic from Costco that was frozen. I'm not sure if it was defrosted then frozen again or what, but something just wasn't right with it.
Seriously, buy bulk garlic! Especially with fall/winter here.
Love,
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MichelleW
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jawgee wrote:
(My MIL puts hotdogs and egg in the middle of her kimbaps. How's that for authentic? LOL) |
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So do I...that's how I learned it in Korea from my best friend's mom. It always makes me laugh now that I am a grownup. It feels non-authentic, but that what I learned. It makes them so pretty to have the pink, yellows, and greens in the middle.
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MichelleW wrote:
jawgee wrote:
(My MIL puts hotdogs and egg in the middle of her kimbaps. How's that for authentic? LOL) |
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So do I...that's how I learned it in Korea from my best friend's mom. It always makes me laugh now that I am a grownup. It feels non-authentic, but that what I learned. It makes them so pretty to have the pink, yellows, and greens in the middle. |
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Oh, how funny! When we were in Korea my DH's cousin made some for my kids with pickled radish inside. They didn't like that at all. The cousin and my MIL made them hotdog and egg kimbaps the very next day.
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Ok Jen, Here is another super easy roasted veggie recipe-*with* garlic:
Spread cauliflower florets and fresh brussles sprouts halved in large baking dish. Put 2-4 cloves minced garlic on top. Drizzle with olive oil, salt and pepper. Roast at 450 for 20-25 minutes.
My kids inhale this. It is the first dish to be emptied at Thanksgiving. I always hated brussels sprouts as a kid, but now that I grow my own I have discovered that fresh makes a difference and roasting or pan-frying makes a difference. Yum!
Stef, I *love* those ideas. I am going to steal them!
Monica, this is what I put in my kimbap: strips of hot dog, Korean pickled turnip, strips of omelette, wilted spinach, and strips of crisp-tender carrot.
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CrunchyMom
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I just saw this video on how to peel a HEAD of garlic in 10 seconds video
Be forewarned that it contains an expletive, but I thought it looked interesting to try!
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lapazfarm
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CrunchyMom wrote:
I just saw this video on how to peel a HEAD of garlic in 10 seconds video
Be forewarned that it contains an expletive, but I thought it looked interesting to try! |
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Get outta town!
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Donna Marie
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I often wished we had a 'like' button on these posts for when we are otherwise too occupied to type...like while nursing...that garlic post was so neat! We peel garlic by the TON here. LOOOVE IT...
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Bulk Garlic - Ideas, Storage, Tips
