HM galric puree

Zziggi

My garlic bulbs are begining to dry up a touch (don't use garlic quick enough). Can I make a homemade garlic puree? What would i put the garlic in to preserve it?

Any ideas greatfully received.

P.S. I have thought about slicing it finely and putting it in a touch of rice vinegar with summer bouquet herbs but really i want to preserve it in puree form as i tend to use garlic in its puree form.

P.P.S. If i have to use the finely sliced version - would white vinegar work?

Thanks

halloweenqueen_2

I think you could do it the same way as ginger - I whizz ginger round in the processor, put it in a jar and cover the ginger with veg oil/sunflower oil - cheap one is fine - its the air that decays the ginger -I think if you did this with garlic it would be much the same.
Hope that helps!

*flutterby*

my mum freezes it in ice cube trays then just takes them out as and when she needs them... I think you may have to be careful if you then cook with it and want to freeze the whole dish again, remember hearing it aaaages ago but didn't pay much attention so not totally sure...

Kool_Kool

May I suggest that in the case of garlic you use olive oil, preferably extra virgin? It seems a sin not to, since the two are perfectly suited to each other...:)

halloweenqueen_2

A chef on tv said it wasn't worth using good oil to keep ginger/garlic etc, it was just as well to use cheap oil. I guess if you do use it you could cut down the oil in the recipe to account for it!

sophiesmum_2

In my last job I worked as a chef in a big restaurant. We used to make all our owngarlic puree.Peeling and pureeing 3 x 56 lb bags of garlic each time:eek: :eek: :eek:
To peel it easier remove the outside leaves so you have a handful of cloves still with peel on, then chuck in a deep fryer for a couple of minutes. Let cool a while then the garlic will just pop out when you squeeze it.
Once you have all your cloves out chuck it in a processor with some vegetable oil (no need for olive oil) and give it a wizz. then store your puree in an airtight tub in fridge. Keeps months.
By the way we had one of those stainless steel thingies for cleaning hands afterwards:D but OH always knew when it had been garlic, or ginger day:rotfl: :rotfl: :rotfl:
sophiesmum

Zziggi

Thank you everyone for your tips & sorry for the typo in the thread title!:rolleyes:

I'm going to do my garlic in little cow&gate jars that i've got kicking around in the garage (pre-MSE days) with olive oil.

Thanks again