Thai Prawns w Coconut milk and vegetables even here in the US I still do the cooking I don’t mind I love to cook. Here’s a tip after skinning the garlic soak the garlic in olive oil the aroma is wonderful and much easier to chop or mash into a paste.

Garlic puree is pure minced whole garlic bulbs and good for a few days after thawing. Garlic paste is puree with olive oil and flaked seasalt and is good for a week after thawing. A great way to save garlic bulbs when they get soft. An ice cube has the strength of half a bulb.The ice cube tray holds 14 ice cubes, that is seven whole bulbs of garlic. The trays have covers, they stack. Good for a year in the freezer. Best for pastas, olive oil dips, garlic butter, garlic aioli and mashed potatoes.

A typical dish from Bahrain, prepared during the holy month of Ramadan. It always looks amazing!

The garlic can last for a month in fridge coz im lazy to cut it everytime when cooking 😂 Quicker and less washing up!

You can decrease the number of garlic cloves to make it lighter but traditionally it is supposed to have a stronger garlic taste.

We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste.Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer.Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press.

We grow our own Siberian hard neck garlic, one crop per year, harvest in July. Dried garlic stays only fresh for 5-6 months, to use them year-round, we fry garlic in oil and keep them in jars, called garlic confit. Some people pressure can them. The heating affects the taste and texture.When you have only one or more bulbs getting soft, here is how to rescue.Cookpad member Ricardo suggested peeling, blanching and then freezing garlic cloves individually on parchment paper and storing them frozen. I did, they taste good after freezing. I will use and taste them every month to see how they make it to next harvest in July. Thank you, Ricardo. We use these frozen garlic cloves like we would fresh ones.We also planted a new variety, Susanville garlic, which lasts ten months when dried. Results in two years.

Following the University of California Food Preservation Guidelines, and the University of Georgia website soeasytopreserve.com, Garlic botulism is not killed at boiling temperatures, it needs 250 F degrees and 15 minutes.But, According to European Guidelines, weckenonline.eu, garlic botulism is killed at waterbath temperatures, 100 C degrees, 212 F, and 15 minutes. Only pressure cooking with steam gets hot enough to preserve garlic at 250F degrees.Compared to the european water bath method, our american pressurized steamed garlic tastes like mush.This pressure steamed recipe cooks garlic cloves for 15 minutes and they are then immersed in sterilized oil. We will taste them regularly during the year to see how they maintain their quality.October 2024 update: planting time for new garlic. We are planting Susanville garlic, the most expensive large garlic bulb we know of, $30 per bulb. However, it retains its freshness and flavor for ten months, instead of our current 5 month garlic. We shall taste it fresh in a year, and taste it dried in two years.

Young Tamarind Chilli Paste >>> Chili tamarind is fried chilli recipe. Local cuisine in the south of Thailand. All eaten with steamed rice and fresh vegetables can be kept refrigerated for up to a month. Can change from minced pork, chopped shrimp instead

Note: To make garlic oil, bring a 1/4 cup extra virgin olive oil to a simmer in a small saucepan. Add three smashed garlic cloves and simmer until cloves turn golden brown. Remove cloves and allow to cool. Oil can be stored in the fridge for up to a week.

I love this paste. I ate some in a restaurant and had it with my falafels. So I asked how they made it.

Making black garlic turns pungent white garlic bulbs into a mild black specialty, and preserves the bulbs for a year. To make black garlic, I only needed to put the bulbs in a turkey roasting bag in an old crockpot for two weeks. The “keep warm” function on my lil old crockpot is like a rice cooker, keeps warm at 150 F degrees. I included a black garlic ripeness test in here.The garlic becomes mild with a sticky sweet flavor, like dates or molasses. A delicacy, great flavor enhancer, soup, salad dressing, sauce maker.I included a money saving tip in this recipe on how to make a simple solar powered crock pot dehydrator. Free electricity.