Quick Tips

Garlic Quick Tips

• If you use garlic often, chop several heads of garlic in 1-tablespoon of olive oil in an airtight glass container. Store the garlic in the coldest part of the refrigerator for up to two weeks but no longer as it can get rancid.
• Peel garlic faster: Put your garlic cloves in the microwave for ten to fifteen seconds (no longer or they might explode). The skins will slip off easily with a paring knife or your fingers.
• Peel and crush your garlic: Lay the clove of garlic flat on your counter; press the clove hard with the flat side of large knife. Remove the skin with your fingers.
• To keep garlic from sticking to your fingers as you chop and mince, soak the garlic first in a bowl of cold water.
• Dried garlic can be stored at room temperature as long as it is in an airtight container.
• If you store the garlic in the freezer be sure to preserve it in its flake form.
• If you grind the garlic before freezing it will lose considerable flavor. The time to grind the garlic is right before you intend on using it with your favorite recipe.