Garlic Tips

[Mama Mangia]

Garlic Tips


Choose garlic by weight and size; the heavier it is, the fresher it
is likely to be.

Large heads have bigger cloves that take longer to dry out.

The more garlic is cooked, the milder it gets.

Roasting produces a mild, sweet, nutty flavor; boiling, a mild flavor;
sauteing, a moderately strong flavor with more bite than boiled but
less intensity than raw.

Garlic sauteed with onion will almost always burn. To avoid this, add
the garlic at the end.

Fresh garlic does not burn as quickly as older garlic because it has
more moisture.

The green germ that grows in the center of each clove need not be
removed in fresh garlic. After the garlic has aged, the green part
becomes bitter and should be discarded.

Do not store garlic in the refrigerator. Keep it in a cool, dry place
in a net bag or a garlic keeper (a covered, ventilated ceramic dish).

Chop garlic at the very last minute. As soon as it is chopped, it
begins to change and lose some of its characteristic pungency.

To make chopping easier, add a pinch of salt, which keeps the garlic
from sticking to the knife.

[r8rpwr]

Thanks for these tips, this is great! I love garlic and cooking with garlic, but as you noted it takes some delicate handling at times.

[Mama Mangia]

I go through so much garlic! I use it in just about everything!

This November I am going to plant some - hopefully I will have loads of fresh garlic next summer!

Did you ever make the Vampire Chicken (the recipe that calls for 40 cloves of garlic??)?

[muffinman]

I like to buy the bottle of preminced garlic in garlic juice. It's easier to use, and has the ability to impart a stronger garlic taste to foods. When I tried to mince my own garlic, the garlic minced always clogged.

[Mama Mangia]

muffinman - I think the one thing I have that I never use is my garlic press! I still mince mine the old-fashioned way - with the knife and cutting to my thumb - it's the way my family has done it for years. They say you're not supposed to do it that way because you can cut yourself; you're supposed to use the cutting board. But since I haven't cut myself yet - that is the way I do it. Mince up enough and add to a jar with olive oil and store in the fridge. It doesn't last long in my house - but it's nice to have on hand when you're in a hurry!

[muffinman]

Since you put it in oil, does the flavor saturate and spread. I've just noticed that the minced garlic in the bottle has a stronger flavor. I used to always chop fresh garlic up before, but never to the size that the prepared minced granules are. Mine were probably about 1/4 inch in size. So it could be the size, or it could be the storage in the juice.

I remember watching one of those PBS shows on sandwiches, and one of the roast beef sandwich places said the secret was the garlic juice. So, I'm leaning that way.

[Mama Mangia]

Garlic juice is great and provides a very intense flavor. Pressing usually gives that type of a flavor. When I mince garlic and put it in oil, it's basically an infused oil. It comes in handy though when you're in a big hurry. Years ago I would rough-chunk garlic and put it in an oil bottle - but I prefer the minced in oil for a stronger flavor.

[r8rpwr]

I tend to hardly ever use my garlic press anymore. It just seems like so much gets wasted because it doesn't press through the holes. I prefer to just cut up the whole clove.

I do use a cutting board though.

[tinker]

I don't use a garlic press either. It seems that they always just clog the holes. I also do mine the old-fashioned way. And Mama Mangia, that add-a-pinch-of-salt-so-that-it-won't-stick-to-the-knife tip really works. Thanks for the tip!

[Mama Mangia]

You're very welcomed! Here's another one if anyone is interested - did anyone ever slice garlic cloves using a single-sided razor blade??? A bit time consuming, but love those thin strips of garlic all over!!