Without garlic, it is difficult to imagine fragrant bacon, rich borscht or bake a chicken.
I am sharing with you a whole selection of ways to preserve garlic for many, many months.
In winter, garlic is especially in demand, but prices for it are sky-high.
Now, in the harvesting season, many have their own garlic from the garden and on the market it is already quite affordable. So it's time to make strategic reserves.
How to store garlic for future use?
You can do it in the old fashioned way in an old stocking or fabric bag. Hang in a dry and cool place.
Another popular way to preserve garlic is to "preserve" it in a regular sized glass jar with a tight lid.
There is only one condition - the banks must be sterilized and dried. And boil the lids or wipe with hydrogen peroxide.
Some suggest improving bank storage in several ways. For example, cover with salt, flour, or even pour over with calcined vegetable oil.
Important! Pour peeled cloves with oil. In addition to oil, add dry spices and herbs to taste.
There is also a very simple and effective way - freezing.
How to do:
peel a few heads of garlic and put the cloves through a press, grate or use a blender
spread the garlic paste over the squares of the ice cube tray and freeze
or use a tight bag - put the garlic in it, level it between two cutting boards and outline the crayons with a pencil, like on a chocolate bar - freeze
use one cube or square per dish
Drying garlic, or rather garlic powder, is the perfect preparation. It is suitable for meat dishes and homemade sausages, salads and snacks.
The method is also unique in that the final product has all the aromas and tastes of fresh garlic, but does not leave an unpleasant "garlic" breath after.
How to do:
peeled garlic cloves cut into slices
put on parchment and put to dry in a hot oven, but not more than 15 minutes
grind the finished dry plates into a powder in a coffee grinder
store in a dry jar with a lid or in a tissue (paper) bag
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Thanks for reading to the end!