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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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02-11-2007, 01:36 AM
posted to rec.food.preserving
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Frozen Garlic
wrote in message ups.com... hi all I've got too much garlic. Will it be ok if the raw cloves are stripped and frozen, or does it lose a lot of flavour? It will end up being cooked in recipes and mostly refrozen. NT Is there really such a thing as too much garlic? Hmmm... Anyway, I have done this, with some success. In my opinion, yes, it will loose it's intensity. Still, it's Ok for stews and soups, with a milder result. It does get mushy. Kathi 
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03-11-2007, 12:11 AM
posted to rec.food.preserving
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Frozen Garlic
Kathi Jones wrote: wrote in message ups.com... hi all I've got too much garlic. Will it be ok if the raw cloves are stripped and frozen, or does it lose a lot of flavour? It will end up being cooked in recipes and mostly refrozen. NT Is there really such a thing as too much garlic? Hmmm... Anyway, I have done this, with some success. In my opinion, yes, it will loose it's intensity. Still, it's Ok for stews and soups, with a milder result. It does get mushy. Kathi Heh, thanks Kathi. I'll try it with most of it and keep some fresh. NT
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04-11-2007, 06:55 PM
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Frozen Garlic
On Nov 2, 6:11 pm, wrote:
Kathi Jones wrote: wrote in message oups.com... hi all I've got too much garlic. Will it be ok if the raw cloves are stripped and frozen, or does it lose a lot of flavour? It will end up being cooked in recipes and mostly refrozen. NT Is there really such a thing as too much garlic? Hmmm... Anyway, I have done this, with some success. In my opinion, yes, it will loose it's intensity. Still, it's Ok for stews and soups, with a milder result. It does get mushy. Kathi Heh, thanks Kathi. I'll try it with most of it and keep some fresh. NT In the stores there are small bottles and jars of garlic in oil -- minced, chopped, crushed. Once opened, they keep in the fridge for months. I'm wondering if you can make your own in this way.
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04-11-2007, 08:18 PM
posted to rec.food.preserving
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Frozen Garlic
" wrote in message ups.com... On Nov 2, 6:11 pm, wrote: Kathi Jones wrote: wrote in message oups.com... hi all I've got too much garlic. Will it be ok if the raw cloves are stripped and frozen, or does it lose a lot of flavour? It will end up being cooked in recipes and mostly refrozen. NT Is there really such a thing as too much garlic? Hmmm... Anyway, I have done this, with some success. In my opinion, yes, it will loose it's intensity. Still, it's Ok for stews and soups, with a milder result. It does get mushy. Kathi Heh, thanks Kathi. I'll try it with most of it and keep some fresh. NT In the stores there are small bottles and jars of garlic in oil -- minced, chopped, crushed. Once opened, they keep in the fridge for months. I'm wondering if you can make your own in this way. nope
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04-11-2007, 08:37 PM
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Frozen Garlic
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05-11-2007, 12:14 AM
posted to rec.food.preserving
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Frozen Garlic
wrote:
In the stores there are small bottles and jars of garlic in oil -- minced, chopped, crushed. Once opened, they keep in the fridge for months. I'm wondering if you can make your own in this way. Don't even. The commercial products are processed in a way to make them safe that you can't do at home. http://www.colostate.edu/Orgs/safefo...R/v2n4s08.html B/
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