Can garlic gloves be frozen?

[Kristy]

Garlic was on sale the other day, so DH bought about 10 bulbs which would probably go bad before I could use it all. Can I freeze them? I have this idea to pop all the cloves, put them in a ziploc bag in the freezer, and just take out what I need as I'm cooking.

[KarenS]

I don't see why you couldn't freeze them, but it's really not necessary. Garlic will keep for a long, long time, if stored in a dark *dry* place. It generally doesn't go bad. It usually sprouts. ;)

karen

[SunnyAB]

Here is what I got from Google -

FREEZING GARLIC
Garlic can be frozen in a number of ways.
1. Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed.
2. Freeze the garlic unpeeled and remove cloves as needed.
3. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. Freeze this mixture immediately - do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum.

Hope that helps. :-)

[PG-rated]

If garlic sprouts, is it still good to use? I've always thrown mine out when that happened (or at least, when it started to look more like a plant than a bulb). Have I been wasting garlic for years? :o

[KarenS]

I use mine after it sprouts. I just cut out the green center. Obviously if it's starting to look like a houseplant, I toss it. :) But a few little green shoots ... eh, I've used it before and never had a problem.

ETA: Garlic gets stronger the older it gets and sprouted garlic *can* be bitter. The younger the garlic is, the sweeter it'll taste. So that's the only reason I'd htink that you'd want to avoid sprouted garlic.

Karen

[Jazz]

Ditto everything KarenS said. :)

The last two years, I've bought ~20 heads at the last farmer's market in October (I have a "storeroom" in the basement that stays cool). They last me until February or March or so, but the last few usually have the green parts starting to peek out. Like KarenS said, it's just more bitter, so it's a good idea to remove it -- if you smash it with a chef's knife, you can usually just pull out the green part.

[fuzzy]

Also ditto-ing everything Karen said.

We grow our own garlic and generally get about 40 to 50 heads of garlic per year. We are still using the garlic from last fall and its fine -- a bit strong, but fine.

If you want to freeze it, chop it or mince it first. It just makes it easier when you want to use it.

Another great option is to mince a bunch and combine it with softend butter so you have garlic butter.

[PG-rated]

OK, obviously my garlic storage methods are sub-par, since mine always sprouts within six weeks. I usually keep it in the fridge. I finally gave up and started using garlic paste, which is more expensive but so much easier.

[KarenS]

Nooooooo. :) Never keep garlic in the fridge. The fridge is moist. Moisture causes sprouting. Potatoes, onions, and garlic should never be refrigerated.

The absolute best way to keep garlic and onions is weird, but it works: Take a clean leg from an old pair of pantyhose. Slip in the onion or garlic, push all the way to the bottom, tie a knot, push in another onion or garlic, tie a knot. Etc. hang each leg from the top of your pantry (I have teacup hooks in the ceiling). When you need an onion or a bulb of garlic, just cut below the knot.

Oh, and don't keep your potatoes next to your onions and garlic. Potatoes give off something (I forget what) that will make the onions and garlic sprout faster.

Karen

[SunnyAB]

I can't wait for my FH to find a pair of my panty hose in the pantry, filled with potatoes and onions.. I'm going to tell him its an old Polish custom. :D I am just giggling like a little girl thinking about it!! HAHAHA

But that is an excellent idea - I've heard of the before, just never tried it. (But now I have added incentive!) I did know about not keeping garlic in the fridge. :D

[JamieTheTiger]

heh, to have a pantry that would allow me to hang things.

[SunnyAB]

Eh, not to worry JamieTheTiger - pantry/converted closet it's all good when you have imagination! :D :rolleyes:

[skyblu]

If your garlic sprouts, let the sprouts grow into shoots, cut the shoots off and chop and use to top baked potatoes or make dip. They have a flavor similar to chives but milder.

[PG-rated]

Ah, I was thinking fridge = cold and dark; I wasn't thinking about the moisture. So I guess one of those stone garlic keepers might actually be a decent investment, then?

http://www.agreatergift.org/images/products/275/36894.jpg

[KarenS]

I personally don't use the stoneware garlic keepers, but I have heard good things about them. I hang my garlic in the pantry and keep the head I"m using in a small teacup next to the stove. I wouldn't advocate doing that if you don't use garlic all that often, but I use it daily, so the heat isn't an issue.

K.

[SunnyAB]

Hey Ladies - a bit off topic, but still regarding garlic :) In watching all the cooking shows, it seems the chefs always smash their garlic, then have to mince it all up with a knife. Now.. is there a specific reason for doing this, or is it just 'cooler' than using a press? I have no choice but to use a press (if I smashed it, my hand would be done for a week! - and have to use garlic sparingly if at all because of digestion issues) but the smaller the pieces the better - sometimes I even re-squish it to get the pieces as miniscule as I can. But anyway - is there a reason for the smash and chop - perhaps they want the pieces bigger - or do they just want to be cool? :D

[KarenS]

it seems the chefs always smash their garlic, then have to mince it all up with a knife. Now.. is there a specific reason for doing this, or is it just 'cooler' than using a press? The "smash" is done to remove the paper. You smash with the flat of a knife, remove the paper from the clove, and then dice.

Presses are evil. :) Most professional chefs will tell you that using a garlic press destroys the cell structure of the garlic and will make it cook up bitter. Smash with the flat of the knife and then chop with a sharp blade. Or mince with a food processor. But don't press.

Karen

[Leia]

I had no idea I wasn't supposed to keep my onions and potatoes near each other! I also keep them together in a fruit basket. Thanks for the tip!

[KarenS]

I had no idea I wasn't supposed to keep my onions and potatoes near each other!I wasn't either until a couple of years ago. I always used to keep them in the same basket in the bottom of the pantry. I think it was in a subscription to Cooks Illustrated that I found out you weren't. Amazingly enough since I've stopped doing it, my potatoes and my onions both last a lot longer!

Karen

[eponymous]

I think it was in a subscription to Cooks Illustrated that I found out you weren't. Amazingly enough since I've stopped doing it, my potatoes and my onions both last a lot longer!

It's always good to have independent confirmation!

I really like the tip about hanging garlic in the pantry with pantyhose - I confess to also being a refrigerator-garlic-keeper. But what's this "smashing" motion with the knife to remove the paper? I can't picture it, but since I also have to stop using my garlic press :) I'd like a neater way to remove the paper.

[KarenS]

Place a garlic clove on your cutting board. Take a large knife (a butcher knife or something similar with a wide blade) and place it flat on the clove. Use the heel of your hand to smash down on the blade of the knife - once sharply. Lift the knife and then you can just pick the paper off.

Alternately, you can use one of those cylindrical silicone garlic peelers. They do work really well.

K.

[kemaji]

Smoosh it with the flat side of the blade of a knife. That will crush the clove enough to easily remove the paper.