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.
The main thing to think about when storing garlic are that it needs dry conditions. Avoid plastic bags or airtight containers as the cloves will start to grow mold. Moisture also leads to sprouting and this impairs the flavor. Sometimes there is no option but to use sprouted garlic, but if that is the case make sure to remove the sprout from the center of the clove. A paper or cloth bag or a ceramic pot with holes in the sides so that air circulates are the ideal places to keep bulbs.
Sunlight should also be avoided. This will cause the garlic to sprout, it is after all, a bulb. Once there are sprouts it is more bitter. If this happens and it must be used make sure to remove all the sprout as this is very bitter.
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 good option of you have a lot of it. Cloves can be wrapped and frozen individually but many cooks feel that the flavor is ruined by doing this. The clever way to freeze it is to chop or puree it and then cover it with oil or melted butter. This keeps the flavor and makes it convenient to use. If you keep it in ice cube trays you can just pop it out straight into the pan.
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.
The main thing to think about when storing garlic are that it needs dry conditions. Avoid plastic bags or airtight containers as the cloves will start to grow mold. Moisture also leads to sprouting and this impairs the flavor. Sometimes there is no option but to use sprouted garlic, but if that is the case make sure to remove the sprout from the center of the clove. A paper or cloth bag or a ceramic pot with holes in the sides so that air circulates are the ideal places to keep bulbs.
Sunlight should also be avoided. This will cause the garlic to sprout, it is after all, a bulb. Once there are sprouts it is more bitter. If this happens and it must be used make sure to remove all the sprout as this is very bitter.
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 good option of you have a lot of it. Cloves can be wrapped and frozen individually but many cooks feel that the flavor is ruined by doing this. The clever way to freeze it is to chop or puree it and then cover it with oil or melted butter. This keeps the flavor and makes it convenient to use. If you keep it in ice cube trays you can just pop it out straight into the pan.
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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