O Purchase firm, dry bulbs with papery skin.
O Prevent bulbs with green shoots coming out.
O Store in a cool dry place.
O Keep away from foods which may pick up the strong flavor.
O Peel off the outer papery skin with your fingers before separating the cloves from the bulb.
Slicing and Dicing
O Diced garlic is in easily accomplished after the skin is peeled off from the individual cloves. Simply lay the peeled clove onto a cutting surface and using a rocking motion with a sharp chef’s knife cut on the clove into pieces. 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 don’t peel the skin from the garlic. Place several garlic cloves in the media and press squeezing the minced garlic out the other side of the media.
A garlic mandoline is the simplest way to make garlic slices. Put the peeled garlic cloves in the mandoline holder and push from the top to the bottom.
O Diced: this variant is heartier than the other two.
O Minced: this variant is much more delicate than diced and burns easily. It is best used in light sauces, vinaigrettes and salad dressings.
O Sliced: this version is light and delicate and gives a wonderful flavor. It’s best used in sauces and with meat.