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    Results 1 to 14 of 14
    1. #1
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      I don't like using ready-made garlic paste avaialble in most desi stores. I prefer the taste and aroma of fresh garlic. However, it is a pain in the butt to peel garlic. Is there a way to store freshly peeled garlic for long term use?. If I was to peel and store a container, say the size of a typical Morton salt, how long would it stay fresh in a fridge?. Also, how about ginger?

      Your ideas would be appreciated.

    2. #2
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      Keep it in a jar topped up with oil and store in fridge.

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      plz explain what do u mean by topped up with oil. are you saying immerse them in a jar full of oil or just add some oil at the top?.

      also, what kind of oil?

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      you could freeze the saabat peeled lehsan...that's what most people do....

    5. #5
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      wouldn't it become soggy after defrosting, miss mod?

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      it gets a bit soggy but why should it matter, you have to crush it and put it in the food anyway isn't it? sogginess doesn't affect the taste...

      another thing that we do is grind a lot of lehsan and put it in the ice-cubes container in different amounts in each little small square, and freeze it, everytime we need to cook, we just pop out as many as we need and put in the saalan...

    7. #7
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      I like the idea of grinding and cube freezing. Thanks. innit?.

    8. #8
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      Originally posted by funguy:
      plz explain what do u mean by topped up with oil. are you saying immerse them in a jar full of oil or just add some oil at the top?.

      also, what kind of oil?
      sunflower oil. If the garlic cloves are whole then just top up the jar with oil after filling the jar with garlic first. Not sure about if its already crushed, I hear it loses flavour storing crushed garlic.

    9. #9
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      i know thats why i dont wana crsuh them for long time storage. I will top the whole peeled cloves with oil. thanks.

    10. #10
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      And if you want to make peeling all them cloves a bit quicker then blanch them in boiling water for a few seconds and the skins will just slip away.

    11. #11
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      Femme Fatale's Avatar
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      Yes FG just grind them and cover them up with a layer of oil. That keeps them safe from mold. Or just get peeled garlic cloves and one of those garlic crushing things. They look pretty neat.

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      I'll say peel the garlic, put them in ziplock bags, and then freeze it. Simple.

    13. #13
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      yaar frozen is the way ... my mum gets loads of lasan and adrak ... then she uses the choper to do its stuff.... puts it in loads of jam jars.... puts one in the freidge (for current use) and the rest in the freezer and when the one being used finishs u just take out another oen from the freezer.... and as far as i know she doesnt add anything else to 'prezerv' it

      oh and i have to do all the pealing and cutting to right size for the choper sigh

    14. #14
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      Jal_Pari's Avatar
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      Originally posted by waleed:
      yaar frozen is the way ... my mum gets loads of lasan and adrak ... then she uses the choper to do its stuff.... puts it in loads of jam jars.... puts one in the freidge (for current use) and the rest in the freezer and when the one being used finishs u just take out another oen from the freezer.... and as far as i know she doesnt add anything else to 'prezerv' it

      oh and i have to do all the pealing and cutting to right size for the choper sigh
      yup this is how we do it do...even with the raw papaya for BBQ ....don't think it looses its effect.