#174 – Garlic: The Bulk Squeeze

Given my heritage, it's not surprising that I'm a big fan of garlic! Unfortunately, I am unable to use even the most ergonomically friendly of garlic presses.

Since my husband isn't always around to squeeze, (the garlic!) I set out the garlic press, a bulb of garlic, a knife and the garlic container. It's all in preparation for a "bulk" squeeze.

Once he has squeezed all the cloves of garlic, I add a bit of olive oil to the container and then store it in the refrigerator. I'm now prepared to add garlic to whichever recipe would benefit from some "Stinking Rose" treatment.

3 Replies to “#174 – Garlic: The Bulk Squeeze”

  1. I experimented – to no avail.

    This is a comment that Grannymar spent a lot of effort trying to share. She has sent it to me for posting.

    In the meantime, have any of you noticed any WordPress issues with the inputting of comments?

    From Grannymar:

    Have you tried roasting whole garlic in the oven?

    Slice the top of the bulb off then cover the whole bulb(s) in a loose sealed package of foil and roast in the oven while cooking another meal. The centres become soft and milky, either use straight away or squeeze out the milky substance & store in a covered jar in the fridge for a few days.

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