Chopped Garlic vs. Fresh
Posted in Cutting Back and Saving, Once a Month Cooking Club on 29. Aug, 2009
Fresh garlic has a much more pungent and powerful flavor, and if you use it weekly instead of prechopped, you will save some bucks. Use a garlic press or sharp grater to mince. To peel cloves, lay a knife blade flat on top and press down; the skin will slide off the clove. You can freeze chopped garlic in recipe-sized portions.
