Garlic, Scallions, and Ginger Preparation Hack
Master the "Asian Trinity" with this guide to bulk-preparing aromatics. Includes step-by-step instructions for prepping and freezing garlic, scallions, and ginger to save time and reduce kitchen friction.
Equipment
- Sharp Knife & Cutting Board For the scallions
- Food Processor For the garlic
- Spoon For the ginger
- Freezer Bags For storage
Ingredients
- ~3 lb Garlic
- ~6 bundles Scallions or Green Onion
- ~2 lb Ginger
Instructions
Garlic
- Look through the cloves and slice off any white dimples, and discard any discolored piece.
- Wash, drain, and pat dry.
- Place the garlic in a food processor and mince until the desired chunkiness is reached.
- Store in zipper bags, flatten it out, then roll to remove excess air.
- Use chopsticks to score/create groves.
- Store flat in the freezer to retain grooves.
Scallions
- Remove the wilted leaves.
- Trim the wilted top and 1-inch from the root.
- Wash off any dirt, shake off excess water, and pat dry.
- Chop the white part and slice the green part into 3-inch pieces.
- Store these separately in freezer bags. Flatten and roll to remove air, then close. Store flat in the freezer.
Ginger
- Wash off any dirt.
- Peel using a spoon.
- Store in chunks in the freezer.