The Real Garlic Prep

We love flavour. We need flavour. But that tiny, sticky, five-minute battle with the garlic skin and the chopping board? Low-key, it’s why we order takeout.

When you’re trying to cook quick and easy (hello, Anti-Hustle Playbook!), dealing with fresh garlic feels like the final boss. But here's the biggest tip: you can get that high key, fresh garlic punch without the daily drama by prepping it in bulk and freezing it into perfect portions. This is how you convert chaos into convenience.

🚀 The Main Character Meal Prep: Garlic Oil Cubes

This is the ultimate First Bite hack that turns crushed garlic and oil into a freezer staple. We’re calling it the Instant Flavor Drop.

What You Need:

• A lot of peeled garlic (Use the famous "Shaking Method" to peel a whole head in 30 seconds).

• Olive Oil (or any cooking oil you like).

• A food processor/blender (or just a sharp knife).

• An ice cube tray (silicone ones are easier to flex).

The Recipe for Convenience:

1. Crush the Vibe: Toss all your peeled cloves into a food processor. Pulse until the garlic is finely crushed. You want it minced, not a smooth purée.

2. Add the Oil: Scoop the crushed garlic into a bowl and mix it with your oil. The best ratio is roughly 2 parts oil to 1 part garlic (e.g., if you have 1 cup of crushed garlic, use about 2 cups of oil). This ensures the garlic is submerged, which is key for flavour and safety.

3. Portion and Freeze: Spoon the garlic oil mixture into the ice cube trays. A standard cube is usually the perfect amount for one meal’s worth of flavour (about 1-2 cloves).

4. The Quick Freeze: Put the tray into the freezer immediately. Do not let this mixture sit out at room temp, and don't keep it in the fridge for more than a week (more on that later). Freezing is the safest and best way to store this hack.

5. Storage Flex: Once the cubes are rock hard (solid), pop them out of the tray and transfer them to a labeled, airtight freezer bag. Now you have a bag of Instant Flavour Drops ready for whenever the mood strikes!

    

🚨 The Safety Check (No Cap, This is Important!)

We have to drop the real tea here, and this part is non-negotiable, bestie. Storing raw crushed garlic in oil is not a vibe unless you do it right.

• Botulism is Real: Garlic is low-acid, and oil is low-oxygen. This combo at room temperature creates the perfect environment for Clostridium botulinum (botulism) to grow, which produces a serious, invisible toxin. Never, ever store raw garlic in oil on the counter.

   

• Fridge Life is Short: Even in the fridge, the USDA says raw garlic-in-oil should be used within no more than 7 days (some sources say 4 days for raw). Since we're trying to prep for longer than a week, freezing is your bestie.

   

• FREEZE IT TO ZERO RISK: By freezing your garlic cubes right after mixing, you stop the growth of the bad bacteria. When it's frozen, the risk is essentially zero.

   

Stick to the freezer method. Your health and your quick cooking game are worth it.

🤌 How to Use Your Instant Flavour Drop

This is the fun part. Forget chopping just drop the frozen cube directly into your pot.

• The Sauté Start: Start your recipe by tossing a frozen cube right into a hot pan or pot before adding onions or meat. The oil melts immediately, and the garlic starts sizzling and infusing flavour or in seconds.

• Soup Base: Drop a cube into simmering broth for an instant boost in soups, stews, or even fancy ramen.

• The Sauce Boss: Add one cube when making quick marinara, pesto, or even a dipping sauce (just be sure it melts into a warm base first!).

You’ll be making restaurant level food in half the time. It’s giving: culinary genius. You’re welcome.

Mya for you guys 💕