How far ahead of time can you chop garlic?!


Question: Can I chop say, a weeks worth of cooking garlic on Sunday and just refrigerate it w/a little olive oil (or something else?)??? How long will it keep? I'm starting a busy work schedule and I want to make my prep time a little shorter in the evenings. Thanks!


Answers: Can I chop say, a weeks worth of cooking garlic on Sunday and just refrigerate it w/a little olive oil (or something else?)??? How long will it keep? I'm starting a busy work schedule and I want to make my prep time a little shorter in the evenings. Thanks!

I would only chop a weeks worth of garlic at a time. And yes you can add either oil or water, just a little, to help with keeping (I would use oil). And as long as the garlic is kept in the fridge, you could keep the garlic for about 2 weeks. Just remember, garlic and oil together is a very touchy product, so don't leave it out on the counter for hours on end.

it should last at least a week

Yes you can prepare garlic ahead of time just put it in a sealed container with some olive oil. You can either save whole cloves or chop it all and it should last a couple of weeks as long as it is in a sealed container and refrigerated.

I haven't tried that, but kept in a small air tight jar, it should last.

Sure you can - I buy mine already chopped at the store in a little bottle with olive oil on it already.

You could also freeze it. It would keep for a while, say a week or two, fresh.

yes you can chop it a week ahead , put it in water with a pinch of salt... or you can buy it pre chopped

Actually, you're not supposed to store garlic in oil. Bacteria build-up can lead to botulism and death.

If you chop it and put it up in Oil. and put it in a sealed jar it can last for quite a while... My dad used to up it up in oil and seal the bottles and keep them for years...

Sure, we use chopped garlic stored in a jar with olive oil all the time, no problem keeping in the fridge for a few weeks especially if you regularly use it. It's not surprising to only find fresh garlic cloves in China, the Chinese much prefer to use fresh vegetables where possible. Chinese cooks at home would only use a few cloves at a time, so pre-chopping is not widely practised. It could be a hassle though to peel the skins off the cloves, but for chopping just bash the garlic clove with your knife to make the skin loose. I presume you have a food processor, or else you need to chop-chop double time like Martin Yan to get through a whole lot of garlic!





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