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Chopped Garlic-Make Your Own Supply

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Make your own supply of chopped/minced garlic to save time! Cooking with garlic is fun, but peeling and mincing cloves each time you need it can be time consuming. Take a few extra minutes to peel all of the cloves from a head or two of garlic. Mince or chop the clove (don't make the pieces too small) and store it in an airtight container with olive oil in the refrigerator. You have minced garlic when you need it. It can lose flavor faster than whole cloves, but the time savings is worth it.

- Submitted by SALTYCHOCOLATE 3/24/2011 in Cooking | 7 Comments
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Member Comments

KOSHIE1 3/24/2011 10:45:00 AM

    Please DON"T do this. Unless you use sterile conditions and materials, you run the risk of dying from botulism poisoning.
TANGOVERA 11/23/2012 8:51:00 PM

    Actually, the best way to prepare garlic is to cut it up in some olive oil. This way, the volatile compounds that are medicinal won't disappear into thin air but get trapped in the olive oil. emoticon
SALTYCHOCOLATE 3/25/2011 1:27:00 PM

    Again, use chopped garlic and don't store it too long in the fridge and NEVER store it at room temp.
SALTYCHOCOLATE 3/25/2011 1:15:00 PM

    COntrary to the previous comment, this is very safe if you use clean containers. The threat of botulism occurs when you store it at room temperature. My directions state otherwise. It can occur also if you store it too long. Common sense will dictate that you make what you will use in a reasonable amount of time.
SALTYCHOCOLATE 3/25/2011 1:15:00 PM

    COntrary to the previous comment, this is very safe if you use clean containers. The threat of botulism occurs when you store it at room temperature. My directions state otherwise. It can occur also if you store it too long. Common sense will dictate that you make what you will use in a reasonable amount of time.
PURESTILLWATER 3/24/2011 10:52:00 AM

    This is a good idea but keep in mind that garlic does loose it's medicinal properties within hours of being chopped. Doesn't affect flavor at all though so great for cooking. Just loose a lot of the power of garlic if pre-chopped.
SHADE338 3/24/2011 10:23:00 AM

    great idea!! another one is to peel as much of the white papery skin off, take off the top of the head of garlic drizzle evoo over it, wrap it in two pieces of foil and bake in a 350 oven for about 30 minutes let the bundle cool a bit and then squeeze out all the nice roasted garlic . portion it out in 1 tsp "plops" on a cookie sheet and freeze them, then place each :plop: into a freezer bag for future use 1 tsp = 1 clove of garlic. this way the garlic is sweet not bitter and keeps for a long time. I usually do about 3 large heads at a time and it last me about 3-4 months. enjoy!!! I even squeeze the raw garlic out of the section I cut off the garlic and throw them in the foil bundle also "waste not want not ;-)"

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