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.
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.
These rules apply to fresh garlic but if you buy some new season bulbs then the storage methods are different. These need moisture to keep from drying out and becoming like other garlic. To keep the young delicate flavor put it in a plastic bag in the fridge but try to use it quickly. It is a fantastic ingredient when used raw and has a subtle aroma very different to what we are used to.
It is also possible to freeze it. This can be done by wrapping individual cloves tightly in plastic wrap or foil and defrosting before use. The best way though is to chop it and cover with oil or melted butter. The oil preserves the taste much better than just putting is straight into the freezer. It is also really convenient as portions are ready for the pan which is ideal fro quick, weeknight cooking. Using an ice cube tray to freeze the oil & then popping them out into a bag is the easiest way.
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.
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.
These rules apply to fresh garlic but if you buy some new season bulbs then the storage methods are different. These need moisture to keep from drying out and becoming like other garlic. To keep the young delicate flavor put it in a plastic bag in the fridge but try to use it quickly. It is a fantastic ingredient when used raw and has a subtle aroma very different to what we are used to.
It is also possible to freeze it. This can be done by wrapping individual cloves tightly in plastic wrap or foil and defrosting before use. The best way though is to chop it and cover with oil or melted butter. The oil preserves the taste much better than just putting is straight into the freezer. It is also really convenient as portions are ready for the pan which is ideal fro quick, weeknight cooking. Using an ice cube tray to freeze the oil & then popping them out into a bag is the easiest way.
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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