Frozen Garlic

[Beusho]

I've simple question, dedicated to home cooks: how do you freeze garlic-vegetable oil mixture.

Caveats (yes I've read the other threads, I hope this one is more practical):

1. Will be used in 6 moths

2. Oil suggestions appreciated (would olive oil work?)

 

The goals for responses for should be home cooks

 

 

Edited January 1, 2019 by Beusho (log)

[nickrey]

Garlic and oil combinations can be a breeding ground for botulism. Given some home cooks tendency not to carefully follow instructions like not leaving the oil/garlic combination at room temperature when thawed, I don't think I'd be encouraging them to do it.

[heidih]

The little frozen cubes are a hit with many I know. Looks like they add a neutral oil and an acid. Many many folks rely on the product.  https://www.thekitchn.com/frozen-garlic-203651

[chromedome]

8 hours ago, nickrey said:

Garlic and oil combinations can be a breeding ground for botulism. Given some home cooks tendency not to carefully follow instructions like not leaving the oil/garlic combination at room temperature when thawed, I don't think I'd be encouraging them to do it.

If it's garlic-infused oil stored at room temperature, you betcha.

 

If it's basically just garlic, pulverized for freezer storage with a splash of oil to protect the flavor compounds from dissipating, that's a whole other thing. That's what I do with about half of my garden garlic, so it doesn't shrivel up and get leathery after a few months. The rest I eat fresh.

 

My method (such as it is) is to peel the cloves and drop them into my food processor, then drip in a small quantity of oil until it makes a reasonably smooth paste (I don't worry about it being super-uniform). Then I portion it into small ziploc bags, and put them in turn into a larger one for a bit of added protection in the freezer. When I take one out I'll often use it all in one dish, otherwise I try to make a point of working through it within a few days.

 

I use a neutral oil, but that's a question of personal preference. My reasoning is that a strongly-flavored oil would limit the garlic's versatility.