I very much enjoy cooking with garlic. I used to buy pre-minced garlic in a jar for convenience. I started selling cooking tools for the Pampered Chef (love everything) and received a garlic press in my starter kit. I'd had garlic presses before, but they just made a big mess. This one actually pushed the garlic, juices and oils through while leaving the skin behind. Oh, didn't I mention you actually put the garlic in with the skin on. Keeps your fingers from smelling!
Anyway, I loved using fresh garlic so much, I would buy the mesh bags that had about a dozen or so heads of garlic. I got lazy, yes even with the best garlic press ever (it's made from gun metal!!). Although less enthusiastic about cooking, I still bought the same bags of garlic. Only now, they sat in the fringe until they shrivelled up and sprouted.
So here it is, I'm the proud owner of the Magic Bullet (purchased at Canadian Tire)and a silicone garlic peeler (available at dollar stores). I bought the big bag of garlic again and peeled the cloves and pulsed them in the Magic Bullet. Be careful to pulse and not puree. You'll end up with garlic paste.
Once your garlic is minced, put it in a freezer safe bag or use a Foodsaver if you have one (yes, I one one of these too!). Seal the garlic as flat as you can and then freeze.
Whenever you need garlic for a recipe, just break off a piece and you're cooking! Just remember to label and date your frozen parcels.
**You can do the same thing with ginger, but pulse and freeze with the skin on.
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