Freezing garlic: to peel or not to peel?
I have heard that one way to preserve fresh garlic cloves is to freeze them. I've seen some places that say that a frozen clove will be a little mushier when it's thawed later but is still fine for cooking with. But I've seen conflicting advice about peeling first.
What are the effects of peeling, or not peeling, the cloves before freezing? Assume they will then be frozen in an air-tight, but not vacuum-sealed, container. (I'm open for suggestions on what's best there -- plastic or glass jar with screw-on lid, zipper bag, something else?)
I want to save some of my current garlic overflow for use in cooking later. Usually this means slicing or mincing it, but if one of the options lets me roast whole cloves later, I'm interested in that one.
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