For All the Garlic Lovers Out There...
I think tons of people are like me and just adore garlic. People love garlic so much that there are festivals dedicated to the flavorful bulbs. I need to find out if there is one of these festivals near me and join in on that celebration!
I found some really fun tips and tricks from the Food Network website that I would love to pass along today--including some interesting ways to peel them that I had never heard of.
A Little Goes a Long Ways
I usually love BIG garlic flavor and use more cloves than recipes call for, which would be overpowering to probably most people. I need to learn the art of how delicate a hint of garlic flavor can be. Something they say is lovely is to just swipe a piece of buttered toast with the halved-side of a garlic clove to transform the flavors of simple toast. You can also do this on one side of a seared steak, or swiping the inside of a bowl before making salad dressing. The fresh oils from the garlic leave the essence of garlic without overpowering anything.
What About that Green Sprout?
If you’ve had your garlic for more than a week or two, you’ve probably noticed a green sprout that starts to grow out of the middle and you might wonder what that is and if you should use it? I usually just mince or chop it with the rest of my garlic, but some chefs believe it tastes bitter and they pull it out and don’t use it. The choice is up to you--there is nothing harmful about using it, it’s just a matter of taste.
What About the Pre-packaged Minced Garlic?
To save time and effort, a lot of people keep a jar of the pre-minced garlic in their fridge. You can also buy garlic cloves that are already peeled for your convenience. They say if you want the ultimate, freshest garlic flavor there is, peel/mince/slice your garlic fresh from the clove. But once again--do whatever is best for you. If you like the convenience and taste of the pre-packed stuff just fine, go for it!
3 Different Ways to Peel Garlic:
Here are 3 ways to peel garlic that you might not be aware of.
Garlic is definitely super pungent and the smell can linger on the hands long after you are done cooking your meal. To get the smell from your hands, they suggest washing with soap and water and while you are lathering rub your hands against something stainless, like a spoon, to help get rid of the smell. Alternatively, you can also give your hands a good dousing with vinegar, followed by soap and water.
Do you have any other tips and tricks related to garlic? What is your favorite dish with garlic in it? Please share your thoughts in the comments below.
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I found some really fun tips and tricks from the Food Network website that I would love to pass along today--including some interesting ways to peel them that I had never heard of.
A Little Goes a Long Ways
I usually love BIG garlic flavor and use more cloves than recipes call for, which would be overpowering to probably most people. I need to learn the art of how delicate a hint of garlic flavor can be. Something they say is lovely is to just swipe a piece of buttered toast with the halved-side of a garlic clove to transform the flavors of simple toast. You can also do this on one side of a seared steak, or swiping the inside of a bowl before making salad dressing. The fresh oils from the garlic leave the essence of garlic without overpowering anything.
What About that Green Sprout?
If you’ve had your garlic for more than a week or two, you’ve probably noticed a green sprout that starts to grow out of the middle and you might wonder what that is and if you should use it? I usually just mince or chop it with the rest of my garlic, but some chefs believe it tastes bitter and they pull it out and don’t use it. The choice is up to you--there is nothing harmful about using it, it’s just a matter of taste.
What About the Pre-packaged Minced Garlic?
To save time and effort, a lot of people keep a jar of the pre-minced garlic in their fridge. You can also buy garlic cloves that are already peeled for your convenience. They say if you want the ultimate, freshest garlic flavor there is, peel/mince/slice your garlic fresh from the clove. But once again--do whatever is best for you. If you like the convenience and taste of the pre-packed stuff just fine, go for it!
3 Different Ways to Peel Garlic:
Here are 3 ways to peel garlic that you might not be aware of.
- Use a cocktail mixer, or even two bowls of the exact same size--place your garlic cloves inside, seal it rim to rim, and shake, shake, shake until they are all peeled within a matter of seconds!
- The quickest way to peel a whole head of garlic bulbs is to cut off a small layer off of the top of the garlic head, microwave for 20 seconds and quickly peel the whole garlic head after it is cool enough to touch.
- There is a cool silicone tube that you can place your bulbs into, one at a time, to rub around and the peels will just slip right off.
Garlic is definitely super pungent and the smell can linger on the hands long after you are done cooking your meal. To get the smell from your hands, they suggest washing with soap and water and while you are lathering rub your hands against something stainless, like a spoon, to help get rid of the smell. Alternatively, you can also give your hands a good dousing with vinegar, followed by soap and water.
Do you have any other tips and tricks related to garlic? What is your favorite dish with garlic in it? Please share your thoughts in the comments below.
Sources:
- www.us.openfoodfacts.org
- www.thefoodnetwork.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
