I love garlic and use it as a seasoning in so many dishes.
It’s an essential ingredient in my kitchen.
Garlic is a member of the onion family, which also includes leeks and shallots. When picking out garlic at the grocery store, select firm, tight, and dry bulbs. You can buy peeled garlic in the store, but to get the best flavor in cooking always use fresh garlic.
Looking for a quick and easy way to peel garlic? Drop the separated but unpeeled garlic into a pot of boiling water. Cook for a minute and then drain. The skins will pop right off with no effort at all. You can also get the same results by microwaving the cloves for about 10 to 15 seconds.
Raw garlic can be pretty pungent. In fact, it’s most pungent when just freshly minced. Depending on how the garlic is cooked, the pungent flavor can be lessened.
Roasting is one of my favorite ways to prepare garlic. Mellowed by slow cooking, the garlic transforms into something that will turn everyone at your table into a garlic lover. Simply slow roast the garlic heads in a covered dish in a 375 degree oven for 45 minutes.
When sautéing garlic, be careful. It can burn and turn acrid very quickly. Instead of putting your garlic into hot oil, start cooking your garlic and oil in a cold pan. Be sure to stir constantly to keep the garlic from browning too quickly.
To remove the smell of garlic from your hands, rub gently with a half lemon sprinkled with a little Kosher salt. Your hands will be exfoliated and smell like fresh lemons instead of garlic!
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
