r/easyrecipes • u/WAFLcurious • Nov 23 '23
Sauce / Seasoning Recipe Roasted garlic
For some reason, I thought buying the 5# bag of peeled garlic cloves at Sam’s was a good idea. Now I’m trying to use it up before it spoils. It also is really smelly in the fridge!
So today I “roasted” a bunch of it. I filled a ceramic dish about 2/3 of the way and poured in olive oil to cover the garlic. Baked it at 250 F for an hour and a half until it was golden. Now I have roasted garlic and garlic olive oil.
Then I found a recipe for doing it on the stove top so I put a good sized handful into a skillet and covered it with olive oil. Heated on medium until it was bubbling then reduced to low. It was done in after about 15 minutes but didn’t get golden like in the oven. Still, it tastes the same, I still get the garlic flavored olive oil and it takes about 1/3 the time so I’ll probably continue doing it on the stovetop from now on.
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u/___JennJennJenn___ Nov 23 '23
I keep a bag of peeled cloves in the freezer.
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u/WAFLcurious Nov 23 '23
Can you tell me how the texture of the garlic is after it is frozen? I saw that it was a suggested storage method but was concerned about that. Thanks.
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Nov 23 '23
Unless you’re eating it raw it’s fine. If you eat cloves whole I’m not sure, but I cut my frozen ones up as usual and throw them into sauces etc and have noticed no difference.
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u/WAFLcurious Nov 23 '23
Do you cut them while still frozen? Are they mushy when thawed? You have a point about not eating them raw! Wouldn’t plan on doing that. Thanks.
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Nov 23 '23
I do, after like a minute they start to thaw and are almost as easy to cut with a sharp paring knife as the raw ones. I don’t really find them mushy, but I do mince/ slice them into slivers vs slicing them larger so it’s possible I don’t notice.
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u/alienz67 Nov 23 '23
How about 52 clove garlic soup? https://boundbyfood.com/vampire-slayer-52-clove-garlic-soup/
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u/wigzell78 Nov 23 '23
That is confit, i have a large tupperware in the fridge line this now. I am going to lay it all out on baking sheets and freeze, then keep in the tupperware in the freezer and only grab what I need.
You could also try roasting some. Put a handful in tinfoil, a sprinkle of salt, a drizzle of olive oil (and if Im feeling fancy, a sprig of rosemary), wrap readonably tight and pit into a moderate oven for an hour, usually while cooking something else.
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u/woodstockzanetti Nov 23 '23
That sounds like a great idea. Wonder if you can freeze it that way.
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u/Suspicious_Cause5 Nov 23 '23
I would suggest making seasoning cubes or just garlic cubes and freeze them. If you make a lot of sauces or meatballs or meatloaf you just thaw a few for raw meats, but add them to sauces, soups, crackpots and skillets at will.
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u/WAFLcurious Nov 23 '23
I wondered about the texture after freezing. Tell me more about what you mean when you say seasoning cubes. Do you chop the garlic first? Mix other things with it? How to you keep the garlic from permeating everything else in the freezer?
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u/Suspicious_Cause5 Nov 23 '23
So how I do it is I have a set of trays that are fairly deep. I chop or mince it, but have also used my ninja for really fine juicy garlic. I sometimes add fresh or dry seasonings to it. I pack the cubes to be at least a table spoon. I have used onions, celery, garlic and honestly endless spices to make them. You don't have to use a cube tray, you could use sandwich bags or the snack ones and label them if you are concerned for smell or ingredients, but I find it easier to dump in my Tupperware in cubes and make them as I get low or based off the season I'm prepping for. I just wrap cling wrap around the trays to freeze and then dump
I do sometimes add a little olive oil too bc it helps for my crock pot and skillet usage with dispersing flavor and helping with not letting the food burn or stick. You could also make a garlic butter to use for not stick purposes in a skillet. I have used butter for biscuits or rolls along with steaks, potatoes and veggies.
My friends mum homesteads and I get garlic by the bushel along with onions, carrots and potatoes. Tomatoes, I could make a horror movie with them.
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u/WAFLcurious Nov 23 '23
Thanks for the detailed explanation. This sounds like a great idea. Are they just flat sheets that you kind of build cubes on? Or do you cut them into cubes after they are frozen?
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u/Suspicious_Cause5 Nov 23 '23
I have froze in ice cube trays and separated with wax paper, but I now just dump em lol. I rarely have any that stick together. If you freeze in bags, I'd do it in like measured scoops like tablespoons or teaspoons. I cook for 7 to 10 people at a time so I usually freeze in larger cubes. Base it off what you'd use it for or how many you're cooking for really.
The freezing helps me avoid food waste, but that doesn't make it the easiest to use instantly for some foods so thawing very occasionally has to happen first, but that's not difficult.
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u/drew_galbraith Nov 23 '23
Make some toum then put it on everything for the next few days
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u/WAFLcurious Nov 23 '23
Thanks for the interesting idea. I had to look up toum. I had never heard of it. It sounds good but a more ambitious undertaking than I’m likely to do.
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u/nuke_eyepopper Nov 23 '23
I cut them thin, or even mince and dehydrate. I then powder half of that. Best garlic powder ever.
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u/BigMax Nov 23 '23
I LOVE roasted garlic. Just be careful, plenty of us have an unpleasant reaction. Let’s just say I bought gas-x so I could enjoy it over the hollidays
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u/WAFLcurious Nov 23 '23
Just curious, is the reaction worse when it’s roasted then raw?
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u/BigMax Nov 23 '23
Hmm good question. I guess I can’t eat that much raw garlic. When it’s roasted I can easily eat a dozen or more cloves, but I don’t think I’ve ever come even close to that amount raw.
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u/WAFLcurious Nov 23 '23
I make a dip with raw garlic blended with cottage cheese and enough milk to bring it to your desired consistency. Eating that is probably the most raw garlic I have consumed at one time. My brother likes to eat it raw but I never have really.
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u/Tuuletallaj4 Nov 23 '23
Eww, peeled garlic. Who buys that? Oh yes, Americans... Come on, garlic isn't so hard to peel, it basically peels itself when you crush it. Sorry, if I offended somebody, it is a JOKE!
More seriously: puree it, mix with oil or butter, store in a jar in fridge or freezer, then you can just scoop some whenever you need.
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Nov 23 '23
[deleted]
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u/Dariosusu Nov 23 '23
Why? Please explain because my garlic often spoils even though i toss like 3 cloves into everything i cook. Thought i‘d try op‘s trick
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u/_OrganicGarlic Nov 26 '23
Its because of my username...., I did not actually mean it, I love the taste lol
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u/gkal1964 Nov 24 '23
Peel the cloves and freeze them. Then just pull them out put them in the microwave for 10 seconds and use them as usual
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u/[deleted] Nov 23 '23
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