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Monique's preserved garlic in olive oil
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Posted by
shaun (
My Page) on
Sun, Apr 17, 11 at 11:08
| After seeing Annt's picture, I just had to try this! I bought a large container of fresh peeled garlic cloves, processed them in the food processor, added the juice of 1 lemon and enough olive oil to cover the garlic.
Now, after reading about the food safety issues with this concoction, I decided I should freeze it but I dont have ice cube trays, which Ann suggested for me to use.
So, I came up with this......... Garlic Spoons!! (get it? just like chocolate spoons)
When these are frozen, I'll just put the spoons into a ziplock bag and store it in the freezer and now I'll have fresh garlic on hand all chopped and ready to go. |
Follow-Up Postings:
RE: Monique's preserved garlic in olive oil
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RE: Monique's preserved garlic in olive oil
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| Inventive! Let us know if the garlic stays on the spoons. |
RE: Monique's preserved garlic in olive oil
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| So far, so good. They are all frozen and in a big zip lock bag in the freezer. |
RE: Monique's preserved garlic in olive oil
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| Shaun, you are so smart. What a great idea. Love it. Might even steal it. LOL! Thanks. Ann |
RE: Monique's preserved garlic in olive oil
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| Wow, that IS a great idea, Shaun. If I ever get freezer room again, I think I'll try that too! Annie |
RE: Monique's preserved garlic in olive oil
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| Absolute genius! What would we ever do without you! Alexa |
RE: Monique's preserved garlic in olive oil
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| Nancedar,Jessy, AnnT and Annie, thanks for your nice comments. |
RE: Monique's preserved garlic in olive oil
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| shaun, that would be really handy too, just stir a spoonful of garlic into your soup or sauce or whatever, as soon as it got a bit warm it would slide right off the spoon. Let us know how they work when you use a couple, will you? Annie |
RE: Monique's preserved garlic in olive oil
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| Annie I just tried it. I heated up some sauce, stirred it with a "garlic spoon" right from the freezer, didn't let it thaw ... and the garlic slid off the spoon into the sauce. Worked perfectly. |
RE: Monique's preserved garlic in olive oil
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| I totally agree with Alexa. It is an absolutely genius idea. I'm buying plastic spoons today. Ann |
RE: Monique's preserved garlic in olive oil
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| WOW! Very cool idea. I made up one and a half pounds of garlic, using Monique's link, on Saturday which doesn't even seem to have made a dent in the four pound bag I bought at Costco (what was I thinking?). Unfortunately mine was already frozen in 8 and 12 ounce jars when you posted. But I still have two and a half pounds left and I have plastic spoons, so I can still try it. Along with roasting a bunch and freezing them on a sheet pan and then bagging. I think I have a lifetime supply. Lee |
RE: Monique's preserved garlic in olive oil
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| Somehow I figured that was going to work well, Shaun, the oil would get a bit more liquid and the stuff would slide right off. Thabnks for the idea! Lee, I'm not quite sure what you were thinking, buying 4 pounds of garlic, LOL. Maybe that you could freeze it? Annie |
RE: Monique's preserved garlic in olive oil
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| LOL Annie, the peeled garlic only came in four pound bags in the refrigerated produce section at Costco. The only choice was buy it or not. And of course the price was right so I probably had a fleeting thought that if I didn't use it all, I'd still be money ahead buying it at Costco even if I wound up throwing some out. But I don't like to waste things. Maybe I need to make chicken with 40 cloves of garlic - several times. L |
RE: Monique's preserved garlic in olive oil!!!
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| I just searched and found Lakeguy's garlic soup and that uses 44 cloves of garlic and sounds very yummy. |
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