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August 10, 2006
Garlic Basics
Storage
Keep fresh bulbs in a cool, dry, well-ventilated and preferably dark place. Since garlic needs air circulation, do not store it in a plastic bag but rather a small basket, net bag or open cardboard box. Keep it out of the refrigerator and away from excessive heat and moisture. Garlic braids should be hung in a cool dry area away from heat, moisture or the sun. Cut a bulb from the bottom of the braid as needed.
Peeling
The inside cloves of fresh garlic should be separated from the outer skin before cooking.
Try this:
- Flatten a clove on a cutting board with the large, flat side of a knife and remove the skin.
- Pour hot water over the cloves to loosen the skin. Pull off the skin with a paring knife.
- Roast the entire garlic head in the oven, then cool to room temperature. The cloves will pop out easily by pinching the skin at the bottom.
- Soak cloves in cool water for a half hour before peeling, then squeeze the outer skin to pop out the clove.
- Place the cloves in a microwave for five seconds and the skins peel off with ease.
Cooking with garlic
The goal in cooking with garlic is to achieve the sweet nutty flavor that garlic imparts to the other ingredients in any dish.
Garlic cooked too short a time can be overpowering, he says. Garlic cooked too long can become bitter. Netzer suggests roasting it in the oven or sauteing or cooking it before adding to other ingredients.
Posted by Lisa at August 10, 2006 07:39 PM
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