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I chop or slice my garlic - I love the experience and the aroma.
Quote:
Originally Posted by hellpaso
This^. But I can see how it would be convenient to have some garlic paste on hand. I use Amore tomato paste & anchovy paste when I don't want to bother with the canned stuff.
I go through tons of garlic, too, lol!
This may sound kind of different but do you lick your fingers after you chop garlic? Just one of the added joys of fresh garlic.
I used to buy garlic minced in a jar, which I kept in the fridge. My problem with the jars and tubes of garlic is once you open them, the garlic continues to get stronger as it sits. A couple of years ago I went back to buying heads of garlic and chopping it up fresh for each use. Much better!
Tomato paste is another story. I do love the paste in the tube. It annoys me to open a can of paste for just 2 Tablespoons and then using up a storage container to store the remainder in and hoping I get to it before it goes off.
This last tube of Amore was in the fridge for more than a year, and it didn't get any stronger.
I love fresh garlic too, but there are some dishes that don't cook, or don't cook long enough to get the garlic done. I hate to dirty a pan just sauteeing up enough garlic for a side dish, or a salad or something.
I use a food microplane/zester for garlic paste. Placing a piece of parchment paper between the mp and the garlic helps prevent the garlic from sticking to it. Putting the peeled cloves in the freezer for fifteen or so minutes works even better.
Zesting peeled ginger that's been in the freezer for fifteen or so minutes really works like a charm.
...Tomato paste is another story. I do love the paste in the tube. It annoys me to open a can of paste for just 2 Tablespoons and then using up a storage container to store the remainder in and hoping I get to it before it goes off.
Tube is nice.
I normally remove both ends off a 6oz. can though, push the perfectly round loaf out, slice off what I need, put the rest in a baggie (adding a little olive oil is optional) and freeze. You can also slice-up the remainder in single-size servings/baggies as well.
Tomato paste is another story. I do love the paste in the tube. It annoys me to open a can of paste for just 2 Tablespoons and then using up a storage container to store the remainder in and hoping I get to it before it goes off.
Quote:
Originally Posted by noregon98
I normally remove both ends off a 6oz. can though, push the perfectly round loaf out, slice off what I need, put the rest in a baggie (adding a little olive oil is optional) and freeze. You can also slice-up the remainder in single-size servings/baggies as well.
I separate leftover tomato paste into 2 Tbsp. portions and put them into an ice cube tray. Once the cubes freeze, I combine them all into a freezer bag. That way when I have a recipe calling for a specific quantity, I can easily pull out what I need.
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