Garlic is an aromatic ingredient which is so versatile there are hardly any cuisines which do not use it. It is usually quite cheap to buy and if stored properly will keep fresh for a while. This makes it a great ingredient to have in the kitchen. Here are some tips on how to store garlic.
At the store there are important things to look for when selecting this ingredient. It should be hard and smooth with white papery skin and no visible signs of mold. If it is wrinkled or soft this means it is old and should be avoided. Sprouts coming from the top of the bulb also indicate old garlic so do not buy it.
Many people put it in the refrigerator but that is not ideal. Fridges are moist places and it hates the damp. It is much better to put it somewhere dry like a store cupboard or larder. It needs conditions where it can breathe. A paper bag, wire basket or ceramic pot with holes are perfect as they keep the air circulating. Many people and professional hang it in the kitchen or larder to keep dry. Moisture will cause mold and ruin the ingredient.
A larder or specially designed ceramic pot with holes in the sides are perfect. Think about where the bulb can stay in a place with air moving around it but no direct sunlight. This is why it is often seen in delicatessens hanging up high. At a push a paper bag on the counter top will do as the air can pass through it.
Wet garlic is another story. This is available mostly in spring when the crops have just grown. It is milder in flavor than fresh and delicious in salads. It should be kept in the fridge as the moisture will help keep it wet.
Freezing is a decent option and there are a couple of ways to do this. The simplest is to wrap individual cloves and freeze them. However, this is not popular with chefs and cooks as it impairs the taste. It takes a little bit more work but it is worth chopping or making a puree and adding this to butter or oil depending on what is used more in the dishes you make. It can be stored in ice cube trays for convenience and added to a pan straight from the freezer.
Preserving is also a good method of keeping the flavor. There are a number of methods to consider. Making an oil is lovely but be careful to add preservatives or it may spoil and can grow dangerous bacteria. Pickling is another delicious option. A milder vinegar is better so that the taste does not get spoiled and then keep in the fridge. The cloves can also be dried out using a dehydrator or a really low oven setting.
Storing garlic is easy but many people get it wrong and put it in the fridge. If it get a dry, dark place at room temperature it will keep for weeks. It can also be frozen or pickled or dried to keep for months.
At the store there are important things to look for when selecting this ingredient. It should be hard and smooth with white papery skin and no visible signs of mold. If it is wrinkled or soft this means it is old and should be avoided. Sprouts coming from the top of the bulb also indicate old garlic so do not buy it.
Many people put it in the refrigerator but that is not ideal. Fridges are moist places and it hates the damp. It is much better to put it somewhere dry like a store cupboard or larder. It needs conditions where it can breathe. A paper bag, wire basket or ceramic pot with holes are perfect as they keep the air circulating. Many people and professional hang it in the kitchen or larder to keep dry. Moisture will cause mold and ruin the ingredient.
A larder or specially designed ceramic pot with holes in the sides are perfect. Think about where the bulb can stay in a place with air moving around it but no direct sunlight. This is why it is often seen in delicatessens hanging up high. At a push a paper bag on the counter top will do as the air can pass through it.
Wet garlic is another story. This is available mostly in spring when the crops have just grown. It is milder in flavor than fresh and delicious in salads. It should be kept in the fridge as the moisture will help keep it wet.
Freezing is a decent option and there are a couple of ways to do this. The simplest is to wrap individual cloves and freeze them. However, this is not popular with chefs and cooks as it impairs the taste. It takes a little bit more work but it is worth chopping or making a puree and adding this to butter or oil depending on what is used more in the dishes you make. It can be stored in ice cube trays for convenience and added to a pan straight from the freezer.
Preserving is also a good method of keeping the flavor. There are a number of methods to consider. Making an oil is lovely but be careful to add preservatives or it may spoil and can grow dangerous bacteria. Pickling is another delicious option. A milder vinegar is better so that the taste does not get spoiled and then keep in the fridge. The cloves can also be dried out using a dehydrator or a really low oven setting.
Storing garlic is easy but many people get it wrong and put it in the fridge. If it get a dry, dark place at room temperature it will keep for weeks. It can also be frozen or pickled or dried to keep for months.
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