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I have also frozen garlic.
I use it all the time its wonderful and since the prices Are going up I have purchased enough to get me through very expensive times.
Garlic paste is another option unless you need the pieces of garlic for some reason.
The Queen of England, actually, the whole royal family, never eats garlic.
Maybe that’s why Meghan and Harry decamped!
What about frozen garlic cubes? They seem to smell like fresh when melting in the pan in olive oil.
I use both: the difference depends on cooking times. The volatile oils/flavors in fresh garlic usually survive a quick sauté or bathing in butter or EVOO. Longer times like making stock, etc. Garlic becomes more one-note, so fresh-prepping isn’t necessary.
About the only time I’ll use granulated garlic or garlic salt is when making garlic toast.
Great way to identify and designate a future garlic prepper!
I think it’s fine unless it’s the star of the show. I like how some stores have pre-peeled fresh garlic. Also, I have had good luck with the dehydrated garlic from the Spice House – I haven’t bought jarred garlic since I started using that.
I agree, but I use granulated garlic when time is a problem. Do you feel the same about ginger?
I used to poo-poo granulated garlic, but I use it sometimes in sauces and dressings. It has a toasty flavor I like, not a raw flavor. It’s never too late to come around!
But with ginger…hmm, are you talking about ground dry ginger from the spice aisle? It’s great in baked goods, but when a recipe calls for fresh ginger, it really does benefit from fresh ginger. You can get ginger in a tube in the refrigerator aisle; it’s a great shortcut! And for other ginger timesaving tips, check out Elise’s post on how to peel, grate, and chop fresh ginger.