Garlic Quick Tips
Cooking tips for the caring cook.
Garlic today is itself a hero in cuisines of all types all over the world. And as its popularity has grown, so have the varieties and forms in which you will find garlic. Some of these convenient forms include: Garlic cloves jarred in oil ready to use in salads or with meats. Chopped or crushed garlic in jars that offer fresh garlic taste with ready-to-use convenience. Ready-to-use fresh roasted garlic available in the prepared food section of the supermarket.
- When cooking with garlic cloves, pierce each one with a toothpick. This makes them easy to retrieve especially in a sauce.
- 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.
- When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.
- 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.
- After chopping garlic or onions, run a lemon quarter over both the knife blade and the cutting board to remove the odor.
- 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.
- Zap garlic cloves in the microwave for 15 seconds and the skins slip right off! You can also smash them with the flat of a cleaver or butcher knife.
- To keep garlic skins from sticking to your hands while peeling, soak the garlic flakes in a cup of water for five minutes before peeling.
- To reduce the strong flavors of raw garlic, saute for several minutes before adding to other ingredients or adding other ingredients it.
Storing Garlic Bulbs
To store garlic bulbs, make sure you keep them spread out (so the air can get to them) and keep them in a cool, dry, dark area. You can clean all of the garlic, place it in a glass jar, and cover with it olive oil. They will keep indefinitly.
Extra Garlic Tips
To deodorize a plastic storage container in which garlic was stored, wash thoroughly, then stuff a crumpled piece of newspaper in the container, and snap on the lid. In a few days the smell will disappear.
Garlic juice made from pressed cloves are sold in spray bottles or small jars in the supermarket spice section (where you'll also find garlic in its traditionally convenient, but not as flavorful, forms of flakes, powder and salt).
Use a Stainless Steel Garlic Press
Unlike many of the garlic pressers on the market that are made from cheap zinc alloy, a Propresser Garlic Press is fashioned from 100 percent stainless steel. This means it won't rust, won't weaken at the joint, and won't break. These are a meticulously designed cooking gadget that will serve you for years and decades to come.