Can chopped aromatics like onions and garlic be frozen for future use, and what are the associated trade-offs?

Question

Learn the pros and cons of freezing chopped aromatics and how it affects texture and flavor.

Answer 1

Yes, chopped onions and garlic can be frozen for later use. However, freezing alters their texture, making them softer, and can slightly diminish their flavor intensity.

Detailed Explanation:

Freezing chopped onions and garlic is a convenient way to preserve them and reduce food waste. The process is relatively simple:

1. Chop the aromatics: Finely chop the onions and garlic to your desired size, just as you would for cooking.

2. Portion (Optional): Consider portioning the chopped aromatics into small, usable amounts. This can be done using ice cube trays or small freezer bags. For ice cube trays, fill each cube with the chopped aromatics and freeze. Once frozen, transfer the cubes to a freezer bag.

3. Freeze: Place the chopped onions and garlic (either in portions or all together) into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Seal tightly and label with the date.

4. Use: When ready to use, simply take out the desired amount and add it directly to your cooking. There's no need to thaw them first, as they will quickly defrost in the heat of the pan.

The primary trade-off is the change in texture. Freezing causes the water inside the cells of the onions and garlic to expand and form ice crystals. When thawed (or cooked), these cells rupture, resulting in a softer, less crisp texture. This is generally not noticeable in cooked dishes where the aromatics are softened anyway, such as soups, stews, and sauces. However, it may not be ideal for applications where you want a crisp or raw texture, like in salsas or salads.

There can also be a slight reduction in flavor intensity, particularly with garlic. Some of the volatile compounds responsible for the characteristic flavor can be lost during the freezing and thawing process.

Pro Tip:

To minimize flavor loss and prevent the garlic from turning green or blue (a harmless but visually unappealing reaction), consider freezing garlic in oil. Simply blend the chopped garlic with a neutral-flavored oil (like vegetable or canola oil) before freezing. This helps to protect the garlic's flavor and color. Use the oil-garlic mixture directly from the freezer, adjusting the amount of oil you add to your dish accordingly.