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From: eac@drutx.UUCP (CveticEA)
Newsgroups: net.cooks
Subject: Re:  Garlic Presses (& More on garlic)
Message-ID: <2263@drutx.UUCP>
Date: Fri, 15-Mar-85 14:39:59 EST
Article-I.D.: drutx.2263
Posted: Fri Mar 15 14:39:59 1985
Date-Received: Sat, 16-Mar-85 05:13:06 EST
References: <9215@brl-tgr.ARPA>
Organization: AT&T Information Systems Laboratories, Denver
Lines: 25

>What I have done recently is to buy a batch of garlic bulbs, peel all the
>cloves, throw them into a bottle-type mincer/chopper (one of those jars with
>a lid which has a spring-loaded set of chopping blades built in) and chop them
>all up at once. I then store the finely-chopped garlic in a container in the 
>freezer. When I want some, it is but an instant to gouge out a knife-tip-full
>which is the equivalent of a clove.

No need to freeze, mix with cooking oil (enough to cover) and store in the
refrigerator.  This will keep indefinitely, and you only get smelly fingers
once in a while.  I find this to be just as good as fresh.

>Now, a query -- just recently, on my first trip to a recently-discovered
>oriental market, I ran across bottled chopped garlic. The label claims
>"No Preservatives" -- it isn't refrigerated, just on the shelf. I believe
>it was a pound for $3.75 (label said "equivalent of 300 cloves", I think).
>This seems to be a good deal, if it tastes just like fresh. Anybody ever used 
>this stuff? Can you recommend it or is it not good? (If I never hear
>anything about this, I'll try it sometime, and report to the net, but I'd
>like to avoid wasting $4 if somebody already has tried it and it's bad.)

See note above.  I still don't recommend storing on the shelf, but it may
be ok.

Betsy Cvetic
ihnp4!drutx!eac