Comments on: Garlic Paste – An Illustrated Tutorial & Time Saver

By: Amy

Amy — Sat, 28 Apr 2012 20:04:58 +0000

@Jill, Thanks for the 'freeze it flat' trick. What a great idea! Glad you're enjoying my site -have you found anything to make yet?

By: Jill

Jill — Thu, 26 Apr 2012 23:41:34 +0000

I learned this trick from my Korean mother-in-law. What a time-saver! We put it in freezer ziplock bags and roll the garlic paste flat in the bag so that it’s very thin. Freeze it flat and then you can just break off the amount you need when cooking. I love your website – I just found it today and can’t seem to click away

By: Cathy

Cathy — Sun, 26 Jun 2011 22:17:26 +0000

amy – I’ve honestly never had that problem. I use heavy duty ziploc bags. maybe it’s because I grow my own and tend to grow milder types???

By: Amy

Amy — Tue, 21 Jun 2011 13:08:36 +0000

@Cathy, I love my food processor, too. I used to freeze onions but they tended to 'stink' up my freezer even when I wrapped them really well. What do you do to keep the odor contained?

By: Cathy

Cathy — Mon, 20 Jun 2011 16:29:06 +0000

I use my food processor. I grow all my own garlic for the entire year, then process it when I pick it in the summer. Peel the cloves (your way works well), put a bunch of them in the food processor (about half full), and pulse it a few times until they are the diced size you like. There may be a few larger pieces still in there – just put them in with the next batch. Put in a zip-lock bag and press all the air out, and then freeze. I do the same thing with the onions I grow. And for the bell peppers, i dice them and then freeze them in a vacuum bag in one-portion amounts.
Then on a weeknight when I’m tired, I don’t have to chop onions, garlic or peppers – they’re right there, and ready to cook with.