Garlic - All About Garlic
"A nickel will get you on the subway, but garlic will get you a seat." - Old New York Yiddish Saying
Most garlic in the U.S. is grown in the mild climate of northern California. Varieties adapted to mild climates and then grown in cold climates often do not perform well and usually develop a very "hot" flavor. Garlic is an adaptable species, however, and over thousands of years, varieties have been selected that grow well in cold climates, often with better garlic flavor than the varieties grown in mild climates.
Garlic is available year round, but is freshest between March and August. Garlic is available in forms other than fresh, such as powder, flakes, oil, and puree.
Did you know - the elephant garlic is not a true garlic and is actually much milder than white garlic.
When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. Why buy small ones that are a pain to peel? As with all ingredients for cooking, buy the best garlic you can afford.
Also remember that a single bulb of garlic usually contains between ten and twenty individual cloves of garlic. The individual cloves are covered with a fine pinkish/purple skin, and the head of cloves is then covered with white papery outer skin.
When preparing garlic for cooking, check for and remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness.
To remove the green sprouts, cut the garlic in half, pull out the sprout from
each side, and discard.
1 small garlic clove = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/4 teaspoon garlic juice = 1/2 teaspoon garlic salt
1 medium garlic clove = 1 teaspoon minced garlic = 1/4 teaspoon garlic powder
1 large garlic clove = 2 teaspoons minced garlic = 1/2 teaspoon garlic powder
1 extra-large garlic clove = 1 tablespoon minced garlic
Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location (dampness is the
enemy of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.
Be careful not to overcook or brown garlic when sautéing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually cooks in less than 1 minute. Do not have the cooking oil too hot.
When sautéing onions and garlic in a recipe, add the onions first. When the onions are just about done, add the garlic.
How size affects flavor (By Cook's Illustrated Magazine, Issue 46, September/October 2000) - The intensity of garlic flavor in your dish depends on how finely you have chopped, minced, or pureed the garlic. If you want a bold garlic flavor, you should puree or mince your garlic, but if you want a more subtle essence, ry slivering the clove. If you are not a true fan of garlic's bold flavors, you may want to roast or toast your garlic, as the heat breaks down the allicin (an enzyme that is released when garlic is cut). How To Roast Garlic.
Sautéing Garlic - Sautéing is the most common method used for cooking garlic. It will bring out the nutty but savory flavor of the garlic. Garlic can be sautéed in oil or butter but be careful is using butter because is will burn much faster than oil.
Garlic health benefits and medicinal properties have long been known. Garlic has long been considered a herbal "wonder drug", with a reputation for preventing everything from the common cold and flu to the Plague! It has been used extensively in herbal medicine (phytotherapy, sometimes spelt phitotherapy)
Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent.
In general, a stronger tasting clove of garlic has more sulphur content
and hence more medicinal value.
Additional Garlic Information:
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -