My sister bought 3 lbs of garlic from costco what the hell do i do with it
I dont work in a kitchen im not a chef im only subbed because yall kept popping up on my feed
by TacticalSupportFurry
39 Comments
Cave-Bunny
Make garlic confit, then freeze it. Though for me the real prize of garlic confit is the garlic oil.
Reasonable_Pay4096
Make 1 piece of garlic bread
moranya1
I use a microplane zester to grate it all super fine, then freeze into 1 tbsp piles. once frozen store in a large freezer bag. If you do not have a microplane zester a food processor would work, though it would not get it as fine.
_Gree
We are all obsessed with garlic confit. Only answer you’re gonna get is for garlic confit. Or throw it at your friends/neighbours/random people to snuff out your local vampires.
[deleted]
[deleted]
Expiredpatios
You can make pesto with it
InterestingPlate9685
Pickle some of it
vibrantcrab
Freeze it, no need to make confit like everyone else is saying.
somermike
Cover it with honey and make fermented garlic if you don’t want to make confit.
HorsHead4tuna
The answer is toum. It’s honestly so versatile. If I have a deli cup of this stuff I just use a fat tablespoon in place of garlic. Or just eat it as a dip or spread. Or maybe just eat a glob of it when I walk past the fridge everytime. Probably lengthens the shelf life of your garlic too.
wannamakeitwitchu
Boil them, mash them, put em in a stew?
Elweirdotheman
I roast half and chop half. Mix in some olive oil, into mason jars and into the fridge. Use it in everything.
fii0
Massive batch of toum, freeze it and eat on it forever
Subject-Hamster-1798
Freeze it and grate the frozen cloves with a micro plane for dishes or use whole
donny02
40 cloves of garlic chicken stew.
pro_n00b
Asian here, at our household, we go through 5-15# depending who the hell brought it. We just use a food processor for big batches and freeze them. If there’s a Korean market near you, they may carry this silicone freezable containers that have squares that are easy to pop out. It should say like garlic containers or have a symbol for it.
CatsMakeMeHappier
Freeze it
Kooky_Survey_4497
Dump in food processor, pulse until chopped. Transfer to qt size freezer bags and freeze. Use chop sticks or spoon handle to make indentation in the garlic after bagging (cross hatch) that will allow easy breaking of sections for future use.
basedinreality1
I usually throw it in my food processor, chop it up, and then add some olive oil. I take that, put it in a large freezer bag, and have frozen garlic for cooking anything that requires garlic.
bluesquirrel7
As others have said, confit is a great option. You can also just run it through a food processor to get minced garlic, then load up a bunch of Ziploc baggies with it. Press the bags flat (like 1/2 inch thick) then freeze to have easy minced garlic on hand whenever you want it. Just snap off chunks as needed.
Old_Scroat
Garlic soup
MarriedMonsterx
Keep it refrigerated
riffraff1089
Make fermented honey garlic
A1SpecialSauce
Food processor than have minced garlic when you cook I do this on the reg.
Cole3823
Hamburgersandwiche3
As was already stated. Garlic conditioner. Also, maybe whip up a big batch of toum?
Sometimes we chop/process it and freeze in oil cubes for easy cooking.
sweetplantveal
Definitely don’t put it in oil and let it infuse. It’s prone to botulism and botulism thrives in a neutral pH anaerobic environment. That basically describes garlic oil to a tee.
InflamedNodes
Do what is normal. Freeze it, grate it into dishes you make.
Dementalese
Put it in honey. Leave it for however long you want. Honey fermented garlic. Life changer I assure you
CathayC
Garlic Confit. Garlic Bread. Some kick ass ribeyes. Pickle some of it.
Disastrous_Leek9620
Freeze it. Garlic freezes very very well
CyberTortoisesss
Freeze what you’re not using.
I do this, and any time I know I’ll need garlic, I’ll take out a handful or whatever and leave it on a sheet tray at room temp. Thaws in like 30 minutes.
If it is going into something I’ll blend anyways like salsa, I just chuck it straight in. No thaw required. Same would go for whole roasted garlic. It can go straight in the oven.
revengeful_cargo
I eat garlic every day, and I’ve never been bitten by a vampire
photocult
fermented garlic honey
Jahonay
Garlic freezes well, just freeze most of it and put the rest you think you’ll use in the fridge
headmasterofv
Garlic confit
koenleem
Put it in the foodprocessor then in a freezerbag flatten it out, freeze it and divide it up in cubes back in the freezer no need for peeling garlic anymore. Not my native language.
39 Comments
Make garlic confit, then freeze it. Though for me the real prize of garlic confit is the garlic oil.
Make 1 piece of garlic bread
I use a microplane zester to grate it all super fine, then freeze into 1 tbsp piles. once frozen store in a large freezer bag. If you do not have a microplane zester a food processor would work, though it would not get it as fine.
We are all obsessed with garlic confit. Only answer you’re gonna get is for garlic confit. Or throw it at your friends/neighbours/random people to snuff out your local vampires.
[deleted]
You can make pesto with it
Pickle some of it
Freeze it, no need to make confit like everyone else is saying.
Cover it with honey and make fermented garlic if you don’t want to make confit.
The answer is toum. It’s honestly so versatile. If I have a deli cup of this stuff I just use a fat tablespoon in place of garlic. Or just eat it as a dip or spread. Or maybe just eat a glob of it when I walk past the fridge everytime. Probably lengthens the shelf life of your garlic too.
Boil them, mash them, put em in a stew?
I roast half and chop half. Mix in some olive oil, into mason jars and into the fridge. Use it in everything.
Massive batch of toum, freeze it and eat on it forever
Freeze it and grate the frozen cloves with a micro plane for dishes or use whole
40 cloves of garlic chicken stew.
Asian here, at our household, we go through 5-15# depending who the hell brought it. We just use a food processor for big batches and freeze them. If there’s a Korean market near you, they may carry this silicone freezable containers that have squares that are easy to pop out. It should say like garlic containers or have a symbol for it.
Freeze it
Dump in food processor, pulse until chopped. Transfer to qt size freezer bags and freeze. Use chop sticks or spoon handle to make indentation in the garlic after bagging (cross hatch) that will allow easy breaking of sections for future use.
I usually throw it in my food processor, chop it up, and then add some olive oil. I take that, put it in a large freezer bag, and have frozen garlic for cooking anything that requires garlic.
As others have said, confit is a great option. You can also just run it through a food processor to get minced garlic, then load up a bunch of Ziploc baggies with it. Press the bags flat (like 1/2 inch thick) then freeze to have easy minced garlic on hand whenever you want it. Just snap off chunks as needed.
Garlic soup
Keep it refrigerated
Make fermented honey garlic
Food processor than have minced garlic when you cook I do this on the reg.
As was already stated. Garlic conditioner. Also, maybe whip up a big batch of toum?
Edit confit. Stupid autocorrect. Although, garlic conditioner?
Fermented honey garlic!
Sometimes we chop/process it and freeze in oil cubes for easy cooking.
Definitely don’t put it in oil and let it infuse. It’s prone to botulism and botulism thrives in a neutral pH anaerobic environment. That basically describes garlic oil to a tee.
Do what is normal. Freeze it, grate it into dishes you make.
Put it in honey. Leave it for however long you want. Honey fermented garlic. Life changer I assure you
Garlic Confit.
Garlic Bread.
Some kick ass ribeyes.
Pickle some of it.
Freeze it. Garlic freezes very very well
Freeze what you’re not using.
I do this, and any time I know I’ll need garlic, I’ll take out a handful or whatever and leave it on a sheet tray at room temp. Thaws in like 30 minutes.
If it is going into something I’ll blend anyways like salsa, I just chuck it straight in. No thaw required. Same would go for whole roasted garlic. It can go straight in the oven.
I eat garlic every day, and I’ve never been bitten by a vampire
fermented garlic honey
Garlic freezes well, just freeze most of it and put the rest you think you’ll use in the fridge
Garlic confit
Put it in the foodprocessor then in a freezerbag flatten it out, freeze it and divide it up in cubes back in the freezer no need for peeling garlic anymore. Not my native language.