Some believe that freezing garlic deprives it of its flavor once it has been defrosted. Despite this opinion, it is possible to keep it in the freezer. You can experiment with small quantities first, to make your own assessments. However, it can be useful to have frozen garlic on hand if you suddenly need it.
Steps
Method 1 of 3: Whole Garlic
Step 1. Choose quality bulbs
Remove any residue of dirt simply by wiping.
Step 2. Put the garlic in sealable bags for the freezer
Label them and put the date (the latter is the most important thing).
Step 3. Use garlic
All you have to do is peel the bulb and use it as usual. It won't take long to defrost it, but you can chop and slice it, even if it's still frozen, by helping yourself with a sharp knife and being very careful.
Method 2 of 3: Chopped or Cloved Garlic
Step 1. Remove the cloves from the bulb and peel them
Step 2. You can leave them whole or mince them
Step 3. Wrap the garlic in cling film and then place it in sealable freezer bags
Step 4. Return the bags to the freezer
When you need to use it, break a piece of it from the frozen block or simply take a wedge (if it has become soft use it only for cooking and not for eating it raw). The frozen mass can be grated, as well as the clove.
Use it within 6 months
Method 3 of 3: Garlic Oil
This technique requires the garlic to be quickly placed in the refrigerator to avoid food poisoning (read the Warnings section).
Step 1. Choose a suitable garlic bulb
Separate the various segments and peel them.
Step 2. Put the wedges in a blender and add the oil in a 2 to 1 ratio
Extra virgin olive oil is the best choice
Step 3. Continue blending the two ingredients
Transfer the mixture to a freezer-safe container with a lid.
Step 4. Use it
With a spoon or a knife take the necessary amount of garlic and oil; you can use it to season pasta, flavor meat, stews or other sautéed and sautéed dishes.
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Do not leave the mixture at room temperature; it must be frozen or cooked immediately.
Freeze Garlic Step 11Bullet1
Advice
- Garlic bread is a great way to freeze garlic, but it clearly allows only one use.
- Only fresh garlic should be frozen. The head should be hard to the touch and have a dry, clear outer layer. If there are any sprouts, rot, or puffs of gray dust, don't buy it and don't use it.
