Garlic, Spices, Ingredient, Aromatic


Buying Garlic

O Purchase firm, dry bulbs with papery skin.

O Prevent bulbs with green shoots coming out.

Storing Garlic

O Store in a cool dry place.

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

Peeling Guide

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.

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