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Old 08-03-2012, 09:08 PM   #81
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I chop garlic and put it in a jar with some EVOO and keep that in the fridge. It keeps well. I often freeze onions. I haven't noticed a change in flavor.
Vidalia onions have arrived and I have stocked up on them. I slice about helf of them and the other half I dice. then I freeze them. You need your Food Saver for this. Otherwise they can get frost bite on them from all the natural water in them. No problem when I need some. I package them in two ounce packages. I weigh them as I go along. No problem in the taste and texture when I thaw them out.

I also do the same when Bell peppers are on sale.
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Old 08-03-2012, 09:20 PM   #82
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We have minced garlic in a jar in the fridge. But, they don't cut off the little dry bit where the clove attaches to the bulb, so it isn't good for squashing into paste.

This is one of my favourite shortcuts. It's cheaper than organic lemons or limes, too. They taste like fresh lime and lemon juice - no nasty tasting sodium bisulfite.
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Old 08-04-2012, 01:03 AM   #83
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Originally Posted by taxlady
You guys are scaring me with the chopped garlic in EVOO. Garlic can have botulism and the EVOO makes it an anaerobic environment. Be sure to keep them in the fridge for a week or less or freeze them.
+1

I was wondering if anyone else was thinking that...
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Old 08-04-2012, 02:42 AM   #84
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+1

I was wondering if anyone else was thinking that...
I've done it for years, and I haven't died yet. I wonder about people who are too lazy to chop an onion or mince a clove of garlic. Come on people, how much work can that be?
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Old 08-04-2012, 03:29 AM   #85
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Too bad on the lemongrass and galangal. I assumed you had access to that. Although I see lemongrass in supermarkets I see galangal only in Asian markets.

I really wish there was some way to keep Kaffir lime leaves longer. They keep for about 2 weeks in the refrigerator. I've tried freezing them and that doesn't work either. I've decided if I ever live anywhere where I can't get them I would plant my own Kaffir lime. Gotta have a mild climate for that though. Would work well here in So. Cal. In fact if I end up buying a house here I probably will plant one, and then I can just go out and pick them whenever I need them. I'd like to have a garden of plants that are both edible and decorative. Or in other words, why grow something you can't eat when there are so many plants that are both edible and decorative.



I've had decent results freezing my minced garlic mixed with EVOO. When I want it I move it to the refrigerator section, where it keeps 1-2 weeks.
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Have you tried dehydrating them? This is what is done with curry leaves...since one can use dried bay leaves, I would assume one could use dried Kaffir lime leaves. I have a small Kaffir lime tree that I put outside in the summer and bring in in its pot in the winter.
@ greg...the galangal & lemongrass were another "harry storecupboard standby" in case i wanted to cook thai & didn't have fresh.fresh lemongrass is easy round here but the nearest s/market for fresh galangal is 4 or 5 miles away
@ greg/cws spot on cw.i think that the only kaffir lime leaves we can get in the uk are dried.i'm sure i read somewhere that there is a bug endemic to the kaffir lime tree & so importation of the fresh leaves is banned in the uk?the dried certainly have a punch but have never cooked with fresh so can't compare.we do have fresh curry leaves in the shops tho'....love 'em!!
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Old 08-04-2012, 03:34 AM   #86
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I've done it for years, and I haven't died yet. I wonder about people who are too lazy to chop an onion or mince a clove of garlic. Come on people, how much work can that be?
sometimes just "a bridge too far" when you have been at work since 8am,get in at 7pm & want curry!!"
but now that i have more time on me hands i promise to try harder boss!!
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Old 08-04-2012, 03:40 AM   #87
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We have minced garlic in a jar in the fridge. But, they don't cut off the little dry bit where the clove attaches to the bulb, so it isn't good for squashing into paste.

This is one of my favourite shortcuts. It's cheaper than organic lemons or limes, too. They taste like fresh lime and lemon juice - no nasty tasting sodium bisulfite.
ta dahhhh +1 tax
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Old 08-04-2012, 03:48 AM   #88
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I've heard garlic loses a lot of flavor if you freeze it, which is why I've been reluctant to make my own frozen garlic cubes. What do you think? Does the flavor change much?
nope,i think that modern flash freezing methods are totally different as far as the end result is concerned,compared to domestic freezing skittle.
i cook a lot with garlic & ginger,both fresh & the frozen ones in the pic.i haven't been able to determine any difference in flavour.the other good thing is that unlike some frozen products that have to be used from frozen for textural reasons,these two products can be used frozen OR thawed,so can be used in yogurt & mayo based dips/dressings etc just like fresh.when you thaw them there is no additional liquid either,as the only ingredient is the garlic or ginger.
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Old 08-04-2012, 04:15 AM   #89
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We have Indian markets and Indian restaurants too. The Indian market I go to, I mostly buy incense (Indians make better incense than anybody) and also buy spices and sometimes unique Indian vegetables not seen in any other markets.

You can cook Asian (my field is particularly Thai) and leave out or substitute some of the ingredients, but it's just amazing how easy it is to create curries and other dishes as good as restaurants, sometimes even better. (Some of our Thai, Chinese and Japanese restaurants are pretty mediocre.) Using the real ingredients makes a significant difference!
i guess i'm spoilt in that respect greg.bolton,being an old textile town(birthplace of samuel crompton inventor of the spinning mule that kickstarted the industrial revolution over here)has a huge asian community & that's where i work.indian,pakistani,chinese,iranian,iraqi you name it,boltons got it!!as well as the shops we've already discussed all of the supermarkets locally carry an ethnic range so fresh lemongrass,galangal,turmeric & coconut milk etc are all available.having said that when i eat at my asian friends/clients houses they use the dried spices just like us,a lot of the frozen garlic/ginger but always fresh herbs like coriander,curry leaves etc.
because of my involvement with the community i always have incense sticks & cones which i am given as presents(lovely generous people they are too) but i also buy quite a bit from a local shop.billy & barbara describe themselves as "pagan druids" & they & their shop have become icons over the years
Aromatherapy|Fragrance Oils|Incense|Pagan Gifts & More - Clouds Online UK
my favourite incense is the mother's india which i support anyway i can.it's a co operative set up by women with children in india to allow women with children to work....totally organic & so eco friendly they make all of their deliveries/commute to work by bicycle!!the fragrances are mind blowing.my fav is ganesh
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Old 08-04-2012, 04:45 AM   #90
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sometimes just "a bridge too far" when you have been at work since 8am,get in at 7pm & want curry!!"
but now that i have more time on me hands i promise to try harder boss!!
I guess I question the $ people spend on things that are frivolous. Buying pre-chopped garlic seems a bit frivolous to me. But then, I've been processing beans for hours...
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