Homemaking Series - Best Way to Peel and Store Fresh Garlic
This no fuss way to store, peel and use garlic is a major time and produce saver. Using fresh garlic can make such a difference in the flavor profile of a recipe but it can be tricky to know how to use. Most of the time, recipes call for it to be grated but that leaves a huge stringy mess. Let me share with you a trick I learned from my mom as a young girl.
We usually have to buy garlic in a big chunk, but most recipes only call for a piece the size of your thumb. Instead of leaving it in your fridge until you can remember to use it again, why not freeze it?
Freeze it you say? Yes, freezing it keeps the nutrients at their peak and it actually makes it way easier to handle.
Just pull your ginger root out of the freezer, break off the size you need.
Then using a spoon, scrape the skin off the root in a downward motion.
Continue all the way around. The spoon really helps get in all the nooks and crannies without wasting a lot of the flesh like a knife would.
Proceed to grate or cut with a knife as desired. Grating the ginger while frozen really makes fine, little shavings which are perfect to flavor your food without worrying about someone getting a bite full of garlic. It's happened to me before. It's pretty spicy. I've found when you grate ginger fresh, it tends to mush on the grater and you just kind of get pulp and juice on one side and a bunch of strings on the other.
This is such an easy little tip and a great way to make sure you can use all your ginger before it goes bad.
XO,
Tiara
-The Provident Princess
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