roasted garlic

[bluestocking]

I'm a big garlic user, and some recipes call for roasting the head of garlic before using it in the recipe. I do roast garlic in the oven to use as a spread (yum!!) but it does take an hour. I was wondering if anyone has thoughts about freezing the garlic after it has been roasted.

[SHERRY]

I am not sure about freezing it, but I believe I once heard you can cook it in the microwave for faster roasting.

[karen w]

I freeze garlic quite often-both roasted and peeled fresh raw cloves that You can buy in bulk at Costco. I usually use fresh(not previously frozen) garlic in cooking, but if you don't have a head available or you discover it's gone bad, it is quite convenient to have a stash in the freezer. It becomes "mushy" when its defrosted but if you're mincing it for a soup, casserole etc...this should not make a difference. It also may lose a little potency after being frozen so you may need an extra clove or so in dishes. As far as roasted garlic...after roasting I've squeezed pulp into ice cube trays, freeze, and then pop out and store in a freezer safe container. (I've vacuumed them in a food saver bag.) It has worked well for me. Hope this helps. Karen W.

[bluestocking]

Thanks for this great info Karen! I will do an experiment and try freezing it as you describe. No problem adding extra cloves- I always double the amount called for in recipes anyway! No vampires in this house...