— Susanne B

So, um, this is what I do. I have a microplane, I grate a million garlic because it can get moldy or it can start growing, uh, uh, fronds in your kitchen. So I grate it, and then I put it on a piece of parchment paper and I spread it out like a rectangle, and then I roll it up and I put that in the freezer. And then whatever it is that I need, I'll cut off an inch or two and then use it, uh, if I'm doing, you know, oil saute. So that's what I do. I, I'm also gonna say, uh, I see sometimes in assignments where students are using the jarred minced garlic, uh, a it barely has any flavor, and b, it's so expensive, so best to use, uh, fresh, delicious garlic. And you've heard me say before that, uh, garlic from Gilroy, California, the garlic capital of the world, uh, in its natural color state, a lot of the, um, uh, there are some garlic that are pure, pure white, and that's because they've been bleached. So you do want to, uh, stay away from them. So Suzanne, I think that that works, uh, really, really well.