Post by badger on Sept 16, 2007 18:48:35 GMT -5
We love using garlic in our house, but not everyone wants to take the time to peel and chop what I have grown. So every year I spend a day or two getting it ready for storage.
Here's about 2.5 hrs of peeling, and about 8 beers
Instead of chopping, I have a vegetable attachment for our kitchenaide mixer. It saves alot of time and mess. The oil and crushed garlic comes out one side and the waste, or peelings come out the other. I rerun the peelings about 5 times, ending up with about no waste.
Feed end
Discharge end
Here's the end product
Next I'll spoon this into ice trays and top off with olive oil. I put about a teaspoon of garlic and a litte more oil in each section. Kind of handy if a recipe calls for a teaspoon of garlic. These "garlic cubes" are great for tossing into soups and stews through the winter months. Or fried taters, the list goes on...
I also like to freeze some in butter. I'll melt some butter, carefull not to get it too hot, you only need it soft enough to mix in the garlic. "Crisco" comes in these handy little trays that work perfect for a small loaf of garlic butter. We pull these loafs out through the year and slice off what we need, or you can use your cheese grater and grate the frozen mixture.
Very convenient way of storing garlic and it makes it easy to use through the year.
Here's about 2.5 hrs of peeling, and about 8 beers
Instead of chopping, I have a vegetable attachment for our kitchenaide mixer. It saves alot of time and mess. The oil and crushed garlic comes out one side and the waste, or peelings come out the other. I rerun the peelings about 5 times, ending up with about no waste.
Feed end
Discharge end
Here's the end product
Next I'll spoon this into ice trays and top off with olive oil. I put about a teaspoon of garlic and a litte more oil in each section. Kind of handy if a recipe calls for a teaspoon of garlic. These "garlic cubes" are great for tossing into soups and stews through the winter months. Or fried taters, the list goes on...
I also like to freeze some in butter. I'll melt some butter, carefull not to get it too hot, you only need it soft enough to mix in the garlic. "Crisco" comes in these handy little trays that work perfect for a small loaf of garlic butter. We pull these loafs out through the year and slice off what we need, or you can use your cheese grater and grate the frozen mixture.
Very convenient way of storing garlic and it makes it easy to use through the year.
I cook SO much with garlic, hate the powder! Love this will definitely give a try. 
