One of the things that I tried to do before we left on vacation for a month was eat up the food we had in the fridge and as much as we could out of the freezer. As good as my intentions were, I still had about 2 kilos of onions and 3 or 4 heads of garlic. I know onions and garlic keep a long time, but with the humidity here I wasn't going to take my chances on coming back to a heaping slime mold of grossness.
I minced the garlic and put it in the zipper bag which I then sealed most of the way. I left a tiny opening so that the air could escape while I pressed it out into a very thin layer with my hands. I then sealed it up and tossed it into he freezer. You can do onions the same way. Just leave a little hole in the bag while you flatten the air out and make a nice flat bag. Since we usually use red onions in slices rather than diced, I just sliced them and did the same thing. I find that if you freeze them in flat layers it is a lot easier to break off a corner rather than trying to chunk away at a big ball of onion or garlic. I think they freeze faster that way too!
For more great tips check out Kitchen Tips Tuesday, hosted by Tammy.
I minced the garlic and put it in the zipper bag which I then sealed most of the way. I left a tiny opening so that the air could escape while I pressed it out into a very thin layer with my hands. I then sealed it up and tossed it into he freezer. You can do onions the same way. Just leave a little hole in the bag while you flatten the air out and make a nice flat bag. Since we usually use red onions in slices rather than diced, I just sliced them and did the same thing. I find that if you freeze them in flat layers it is a lot easier to break off a corner rather than trying to chunk away at a big ball of onion or garlic. I think they freeze faster that way too!
For more great tips check out Kitchen Tips Tuesday, hosted by Tammy.
