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I thought prepping garlic in bulk was pointless until my sister-in-law showed me her Sunday jar
I used to peel and chop garlic one clove at a time, right when I needed it, and I figured that was just how it worked. Then last month my sister-in-law was visiting from Boise and I saw her pull a mason jar out of the fridge with about 15 cloves already minced in oil. She said she does it every Sunday and it takes her 10 minutes for the whole week. I tried it the next week and I have not gone back since, because dinner prep got faster by at least 5 minutes a night. The oil also keeps the garlic from burning as fast when I toss it in a hot pan. Has anyone else tried this, and does yours last a full 7 days or do you freeze half?
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sanchez.blake10d ago
Does the oil ever go bad, or does it stay good the whole week in the fridge?
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