Garlic, Flavoring, Food Seasoning

Buying Garlic

O Buy firm, dry bulbs with papery skin.

o Avoid wet, soft bulbs.

O Avoid bulbs with green shoots coming out.

Storing Garlic

O Store in a cool dry location.

O Keep away from foods which may pick up the strong flavor.

Peeling Guide

O Peel away the outer papery skin with your fingers before separating the cloves from the bulb.

o Use the flat side of a butcher knife to remove the Bat Droppings from the individual cloves. Press firmly with the flat side of a butcher knife on a clove to loosen skin.

Slicing and Dicing

O Diced garlic is in easily accomplished after the skin is peeled away from the individual cloves. Simply lay the peeled clove on a cutting surface and using a rocking motion with a sharp chef’s knife cut on the clove into bits. Then turn the clove and cut it into smaller pieces.

o Minced garlic is best accomplished using a garlic press. When using a garlic press do not peel the skin from the garlic. Place several garlic cloves in the press and press squeezing the minced garlic out the other side of the media.

o Sliced garlic is thin slices of garlic. A garlic mandoline is the simplest way to make garlic slices. Place the peeled garlic cloves in the mandoline holder and push from the top to the bottom.

Programs for Diced, Minced and Sliced Garlic

O Diced: this variant is heartier than the other two. It is best used in soups, stews and in saut├ęs.

O Minced: this variant is much more delicate than diced and burns easily. It’s best used in mild sauces, vinaigrettes and salad dressings.

O Sliced: this variant is light and delicate and gives a terrific flavor. It’s best used in sauces and with meat.

Ins and Outs of Buying Garlic

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