Here in Italy, we are often obliged to buy three or four garlic cloves together and they sprout so quickly even if you use a garlic jar. I usually have to throw out the last ones.
Now I divide up all the cloves and freeze them directly, without peeling, in a small ziplog bag. This way there is no wastage: the frozen cloves peel more easily than the fresh ones. They do not become stone hard so can be be sliced almost immediately.
If you use a garlic squeezer, even better from frozen - they become soft enough to squeeze easily (the fresh ones are very painful to squeeze with my arthriticky hands!)
Ps: remember that if you do use a sprouted clove you should remove the green interior. The name for this in Italian is "anima" (soul)!
Gransnet forums
Food
Join the conversation
Registering is free, easy, and means you can join the discussion, watch threads and lots more.
Register now »Already registered? Log in with:
Gransnet »