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Steve McMahon
01-17-2014, 07:30 PM
A friend of mine just gave me a couple of hundred heads of garlic. I've put up a couple of very small jars in olive oil for short term use. Any ideas on using / preserving? They are in a basket in my cold storage room now, but I don't think they will keep that way until I use it all up.

johnw
01-17-2014, 07:31 PM
Roasted garlic is pretty wonderful.

Donn
01-17-2014, 07:44 PM
Preserving Garlic. (http://www.vegkitchen.com/tips/preserving-garlic/)

katey
01-17-2014, 07:53 PM
I have a recipe for saffron pickled garlic somewhere. Let me know if you are interested.

LeeG
01-17-2014, 07:57 PM
I have a recipe for saffron pickled garlic somewhere. Let me know if you are interested.

That sounds decadent!

Figment
01-17-2014, 08:10 PM
i have a recipe for saffron pickled garlic somewhere. Let me know if you are interested.

interested!!!

Steve McMahon
01-17-2014, 09:53 PM
I have a recipe for saffron pickled garlic somewhere. Let me know if you are interested.

Also very interested.

Steve McMahon
01-17-2014, 09:54 PM
Preserving Garlic. (http://www.vegkitchen.com/tips/preserving-garlic/)

Great link Donn. Thanks.
I guess I better move the chopped garlic in olive oil I have from the fridge to the freezer!

katey
01-17-2014, 10:09 PM
Pickled Garlic

adapted from Pam Corbin, The River Cottage Preserves Handbook

makes five 4-ounce jars

1 pound garlic

1 teaspoon fennel seeds

15 peppercorns

5 bay leaves

1 1/2 cups apple cider vinegar

1/3 cup sugar

pinch of saffron threads

Bring a large pot of water to boil. Sterilize your jars for about 10 minutes in the pot, then remove them. Submerge all of the garlic in the hot water, and keep it in for about 20 seconds. Remove, and the garlic will slide right out of its skins.

Put the vinegar, sugar and saffron into a pan. Bring the mixture to a boil.

In a separate little pot, bring a few cups of water to boil. Remove from heat and submerge the lids and bands of your jars. Leave them in the hot water.

Meanwhile, pack the garlic cloves into the sterilized jars, adding a bay leaf and peppercorns as you go. Pour the hot vinegar over the garlic, and top with the lid and band. If the vinegar is hot enough, the jar should seal (the center of the lid will suck down) within a couple of hours. If it doesn’t seal, you can also process in a hot water bath for ten minutes, or store in the refrigerator.

Spin_Drift
01-18-2014, 01:10 AM
You're lucky.

If you still have the tops, you could braid them. I had a braid of 50 bulbs. I'd love to buy one from you if you can make it and are willing to sell me one. :)

Peerie Maa
01-18-2014, 05:25 AM
You're lucky.

If you still have the tops, you could braid them. I had a braid of 50 bulbs. I'd love to buy one from you if you can make it and are willing to sell me one. :)

http://www.thriftyfun.com/tf25543485.tip.html

Hang them up in the dry and well ventilated, should last a while.

P.I. Stazzer-Newt
01-18-2014, 05:34 AM
Plant some and make next year's supply.

Steve McMahon
01-18-2014, 08:03 AM
You're lucky.

If you still have the tops, you could braid them. I had a braid of 50 bulbs. I'd love to buy one from you if you can make it and are willing to sell me one. :)

No tops - My friend grows garlic and what he gave me are clipped heads that were harvested this past late summer. Leftovers after the best has been either sold or replanted. He calls them "seconds" but they are still much better than the Chinese import stuff on the grocery store shelves. I'm not sure of the specific variety but it is hard necked and they are big cloves.

Syed
01-18-2014, 08:34 AM
Garlic has long shelf life 2 / 3 months.

Canoeyawl
01-18-2014, 12:14 PM
Nothing like it...

http://www.stonewallkitchen.com/swk_inc/images/medium/101306b.jpg

Peerie Maa
01-18-2014, 12:20 PM
Google is a friend
Freezing Garlic Perhaps the easiest way to preserve garlic is to freeze it. Just peel the cloves and place them in freezer bags in the freezer. Easier yet, simply place the unpeeled garlic in freezer bags and remove as needed. With both these methods, the cloves become a little mushy when they are thawed, but their flavor remains good.
Another method for freezing garlic is to chop it and wrap it tightly in plastic wrap. With this method, you can simply grate or break off small amounts of chopped garlic as needed, which is helpful for cooks who often must quickly throw a meal together.

Steve McMahon
01-18-2014, 12:22 PM
Garlic has long shelf life 2 / 3 months.

Yes - my challenge is I have about 2-3 YEARS worth!

P.I. Stazzer-Newt
01-18-2014, 12:24 PM
Put it on Ebay as vampire repellent?

Willin'
01-18-2014, 01:01 PM
Douse the garlic with gasoline, then ignite it. Contain the resulting ash in a hermetically sealed container and store it with the spent nuclear fuel rods. Then start enjoying the other flavors.

I never understood the concept of making every delicious foodstuff taste overwhelmingly, nauseatingly like garlic or onions.

oznabrag
01-18-2014, 01:15 PM
Roasted garlic is pretty wonderful.
I roast a couple of heads on the grill every time I use it.

Quite often, the garlic never makes it to the table!

Paul Pless
01-18-2014, 01:45 PM
Any ideas on using / preserving?toum

Steve McMahon
01-18-2014, 02:08 PM
toum

Ah:
"This is a traditional Lebanese garlic dipping sauce. Not for the faint of heart! Keeps for weeks in the fridge. Serve at room temperature with Lebanese breads, hummus, and tabbouleh."
INGREDIENTS:


4 cloves garlic, peeled
1/4 cup vegetable oil, or as needed
1 pinch salt
1 lemon, juiced


DIRECTIONS:


1.
Crush garlic in a mortar and pestle with a generous pinch of salt. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Stir in the lemon juice. serve at room temperature with Lebanese breads, hummus or Tabbouleh.



I've never heard of this but it looks fantastic. Great Idea.

Paul Pless
01-18-2014, 02:12 PM
I've never heard of this but it looks fantastic. Great Idea.my favourite use of toum is on shish taouk. . .

http://d2k9njawademcf.cloudfront.net/indeximages/6716/original/Shish_Taouk_with_Toum.jpg?1380059711

Phil Y
01-18-2014, 03:02 PM
My mouth is watering. Yum!

Steve McMahon
01-19-2014, 03:13 PM
my favourite use of toum is on shish taouk. . .

http://d2k9njawademcf.cloudfront.net/indeximages/6716/original/Shish_Taouk_with_Toum.jpg?1380059711

This is on the menu tonight! Thanks Paul

Paul Pless
01-19-2014, 03:34 PM
your welcome, its probably my favourite middle eastern food/street vender food

let me know how yours turns out

toum is also really really good on french fries. . .

Chip-skiff
01-19-2014, 08:38 PM
We braided our garlic (soft neck) and hung it from cellar beams in the dark at about 45 degrees F, and it would keep for 4 months. Loose heads could be put in a carton - cut holes in the bottom and sides for air- and stored in a cool, dark, dry place. Some coarse wood shavings or small balls of crumpled paper help to circulate air and forestall rot.

Next choice would be to roast and freeze or chop and freeze.

Steve McMahon
01-19-2014, 10:03 PM
Toum, Attempt one. Didn't turn out quite as it was supposed to, but was still good. The bottom line is I gotta get a food processor! After over an hour of grinding away with the mortar and pestle there were still chunks of garlic in the sauce. (it perhaps gave it a bit more bite) The weather wasn't up to snuff for grilling so I cheated and broiled some veggies in the oven and did some sirloin strips in oil and pepper on the stove. All in all a success but I intend to get a food processor and try again.

http://i1171.photobucket.com/albums/r556/SteveMcMahon/P1050144.jpg (http://s1171.photobucket.com/user/SteveMcMahon/media/P1050144.jpg.html)
http://i1171.photobucket.com/albums/r556/SteveMcMahon/P1050145.jpg (http://s1171.photobucket.com/user/SteveMcMahon/media/P1050145.jpg.html)
http://i1171.photobucket.com/albums/r556/SteveMcMahon/P1050147.jpg (http://s1171.photobucket.com/user/SteveMcMahon/media/P1050147.jpg.html)
http://i1171.photobucket.com/albums/r556/SteveMcMahon/P1050149.jpg (http://s1171.photobucket.com/user/SteveMcMahon/media/P1050149.jpg.html)http://i1171.photobucket.com/albums/r556/SteveMcMahon/P1050150.jpg (http://s1171.photobucket.com/user/SteveMcMahon/media/P1050150.jpg.html)

skuthorp
01-19-2014, 10:08 PM
Talk to Phillip about moulding it into bullets for marianating game as you hunt them. :D
Alternatively you couldtry shooting down vampires……………...:cool:

Steve McMahon
01-19-2014, 10:56 PM
I think the vampires will be giving my house a wide berth. Between the dry garlic spare ribs last night and the Toum attempt tonight my wife and I have consumed 2 heads (about 10 large cloves) of garlic in the last 24 hours.

Steve McMahon
01-19-2014, 11:00 PM
We braided our garlic (soft neck) and hung it from cellar beams in the dark at about 45 degrees F, and it would keep for 4 months. Loose heads could be put in a carton - cut holes in the bottom and sides for air- and stored in a cool, dark, dry place. Some coarse wood shavings or small balls of crumpled paper help to circulate air and forestall rot.

Next choice would be to roast and freeze or chop and freeze.

What I have is hard necked garlic that has already had the stalks clipped and is dry. I am storing it in a basket in my cold room which stays around 40-45F as I find things to do with it. I did chop up a bunch and jar it in olive oil in the freezer.

Rum_Pirate
01-20-2014, 07:12 AM
Garlic pork.

Paul Pless
01-20-2014, 07:20 AM
Toum, Attempt one. Didn't turn out quite as it was supposed to, but was still good. The bottom line is I gotta get a food processor! Your pics still look pretty damn good. One of the small and cheap magic bullet type processors will do what you need it to. . .

I have not cooked shish tawook in some time, it will be on our menu this week.

jonboy
01-20-2014, 08:09 AM
Hot smoking at not too high a heat if you can control it.... it will keep longer too

Steve McMahon
01-20-2014, 10:03 AM
Hot smoking at not too high a heat if you can control it.... it will keep longer too

I'm not sure how to do this. Can you describe how in a bit more detail?
Thanks

jonboy
01-20-2014, 11:44 AM
My method.. i have a hot smoker which is basically a galvanised bucket about 2 gallons, with a trivet in the bottom and a couple more three legged grills.
put the wood shavings or chips on the floor of the bucket, the trivet sits on 2" legs above that, then garlic heads on the trivet ...then another grill , more garlic another grill more garlic.... (Or whatever you want to smoke) I leave the heads whole, don't split or seperate them into cloves.

Stand the bucket on a heat source, barby, camping gas stove whatever......not too hot, you want the wood chips to scorch and smoke but not catch fire (and there will be more heat at the bottom of course), wet them a little or green wood works well. Mine has a tight fitting lid, and ideally should have an adjustable vent. maybe one hour later the heads should have sweated and softened and be deliciously smokey. watch them all the time though so they dont over-do.
If you still think they are too moist you can dry them off a bit in a conventional oven or in the sun.

If you cold smoke it will take 24 hrs at least and its best to wait until you are going to do some other stuff to make it all worthwhile setting it all up.


A pal has a small purpose made hot smoker from Sweden I think, which works well too but is the size of a couple of chops or a 1lb or so fish, but I never saw one for sale here so made my own as above.....bigger too.

Steve McMahon
01-20-2014, 12:04 PM
Thank you jonboy. A smoker is on my list of things to make so I will try smoking some garlic. BTW I have a sister who lives in Cascais Portugal. The pictures she shares with me of the food available and the houses are amazing. I love the prevalence of outdoor kitchens.

Phil Y
01-21-2014, 08:52 PM
Pickled Garlic

adapted from Pam Corbin, The River Cottage Preserves Handbook

makes five 4-ounce jars

1 pound garlic

1 teaspoon fennel seeds

15 peppercorns

5 bay leaves

1 1/2 cups apple cider vinegar

1/3 cup sugar

pinch of saffron threads

Bring a large pot of water to boil. Sterilize your jars for about 10 minutes in the pot, then remove them. Submerge all of the garlic in the hot water, and keep it in for about 20 seconds. Remove, and the garlic will slide right out of its skins.

Put the vinegar, sugar and saffron into a pan. Bring the mixture to a boil.

In a separate little pot, bring a few cups of water to boil. Remove from heat and submerge the lids and bands of your jars. Leave them in the hot water.

Meanwhile, pack the garlic cloves into the sterilized jars, adding a bay leaf and peppercorns as you go. Pour the hot vinegar over the garlic, and top with the lid and band. If the vinegar is hot enough, the jar should seal (the center of the lid will suck down) within a couple of hours. If it doesn’t seal, you can also process in a hot water bath for ten minutes, or store in the refrigerator.

Katey, do you cut the ends off the individual cloves-or just dump the whole thing into the boiling water? This seems like a great way to peel garlic. Ever since I did a cooking course in Thailand I've used a method which involves cutrting off the end, then squashing the clove under a flat knife. Does a decent job of it, but can still be a bit fiddly.

Glen Longino
01-21-2014, 09:46 PM
Wot? Dale, Texas?
You and the girls must make up 4% of the population.
Dale makes Hico look like a metropolis!
Good on you for getting out in the country!:)

katey
01-22-2014, 10:54 AM
Phil, I ignored the ends, but it was very fresh garlic. This time of year the ends have probably dried out so I would cut them off.

Phil Y
01-25-2014, 06:54 AM
Thanks Katie. I cut off the stalk end and it worked a treat. I made shish kaouk, including home made pita bread on the BBQ tonight for our Australia Day BBQ. Bloody awesome, if I do say so myself.

Tracey
01-26-2014, 11:22 AM
I spent some of this morning peeling garlic for what we call in my house 'Ines' sauce- Ines and I make this as a joint effort- I handle the garlic and she sorts out the jalapeno and cilantro- we each carry out a heavy pint or two. I have a question that comes from this picture: Can I use these sprouts in the sauce, do you think? Is this garlic too old for hot sauce?

http://i1033.photobucket.com/albums/a416/Tracey785/garlicsprouts.jpg (http://s1033.photobucket.com/user/Tracey785/media/garlicsprouts.jpg.html)

jonboy
01-27-2014, 08:15 AM
Certainly use the sprouts... nibble one and see if it isn't just a bit mild and closer to a spring onion, say.... they'll give a bit of colour too. as they aren't so intense they might dilute the heat in a hot sauce...pro or con according to taste. you can always add some more red chilli if you need the heat.

For some recipes I leave them till they sprout, and check just to see there aren't any soft or mouldy ones, don't even peel them like in the photo and then roast them ...peel them when you come to use them or let the diner do it on the plate. Great in with quartered turnips beetroot sweet potato and carrots in a roast root veg side to a roast dinner.