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Discussion in 'Professional Chefs' started by durangojo, Oct 8, 2010.
i know i can, but how much will it suffer?...we're talking 6 months....thanks
It does pretty well in my experience if well wrapped and protected from freezer burn.
covered in oil, no, si?
How much are we talking about? Unless it's something very special, it's probably not worth the freezer space or the energy.
No oil. I actually froze it for making a quick garlic oil on demand as a home cook. Garlic oil is not something to make at home and store as it's not really safe unless used fairly quickly. Which is not a feature of most home cooking. But I could take a couple of cloves and thaw in a few seconds in the microwave and make a pleasant mellow garlic oil from them very quickly.
This was something I picked up from Helen Witty in her The Good Stuff Cookbook which I think quite highly of.
Granted, here in the pro forum, you have different scales of operation.
if it wasn't alot, i would not be concerned about it at all...., as it stands alone ,its a 3LB container... seems justifiable to think about it one more time before the tossout ...freeze it whole or process.?.just someone send me the word, so as i don't feel so guilty...food shelters here will not accept anything that has been opened...sadly, their and my loss...thanks
I have frozen both raw cloves and roasted cloves vac-packed and had no problems other that when thawed the raw cloves thru out a bit of water and were softer Never froze either chopped or pureed..
i feel alot less guilty, as only us catholics can, about not throwing it out. i was gonna just freeze it anyway, just to see what happened, but hadn't thought of vacu sealing it...thanks again