A simple way to prepare garlic ahead of time and keep it ready for cooking.
I love having garlic ready to use in my kitchen.
When I cook Chinese home-style dishes, garlic goes into so many things—stir-fries, steamed dishes, noodles, soups and marinades. But peeling garlic every time I cook can be a little annoying, especially on a busy weekday.
So recently, I bought a few bulbs of fresh garlic and decided to prepare them all at once.
Peeling a batch of garlic
I started by separating the cloves and removing the skins. It took a little time, but once I got into it, it was actually quite satisfying to see a whole pile of clean garlic cloves.
After peeling, I checked the cloves and removed any pieces that looked damaged or unsuitable for keeping.
I ended up with quite a lot of garlic—much more than I would normally use in a few days.
That made me think: What is the best way to store peeled garlic?
What I did this time
I divided the garlic into two portions.
For some of the cloves, I kept them whole and stored them in a covered container in the refrigerator.
I also chopped a large portion of the garlic. Instead of putting it into a jar, I spread it out in a freezer bag and flattened it into a thin layer.
This turned out to be my favourite method.
When I need garlic for cooking, I can simply break off a small piece instead of defrosting the whole bag.
My favourite way: frozen chopped garlic
For everyday cooking, I think freezing chopped garlic is probably the most practical option for me.
I spread the chopped garlic into a thin layer inside a freezer bag.
Once frozen, I can break off only the amount I need.
It is especially convenient when I am making a quick stir-fry after a busy day.
No peeling. No chopping. Just take a little garlic from the freezer and start cooking.
Whole garlic or chopped garlic?
I like keeping some cloves whole because there are times when I want to slice or crush the garlic myself.
But for everyday cooking, chopped garlic saves much more time.
| Method | What I use it for |
|---|---|
| Whole peeled cloves | Slicing, crushing or roasting |
| Chopped and frozen | Stir-fries and everyday cooking |
| Garlic mixed with oil | I don’t use this as my long-term storage method |
A small kitchen habit that saves time
Preparing ingredients in advance doesn’t have to mean making complicated meal-prep boxes.
Sometimes, something as simple as peeling a batch of garlic can make cooking during the week much easier.
This is especially useful in my kitchen because garlic is one of those ingredients I reach for again and again.
Next time I buy a few bulbs, I may just prepare them all at once.
