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Cooking TipsGarlic: A Quick Guide
by:
Tim Sousa
Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roast with meats or on it's own, and it's howling mixed with butter and slathered on bread and then baked.
The scientific name for garlic is Genus allium Sativum. It is related to the liliaceous plant
and the onion. Though related to the onion, and having a flavor that really slightly resembles that of an onion, garlic does not bring tears to the eyes once
chopped.
When purchasing fresh garlic, be sure that the head feels really firm once
you squeeze it. Over time, garlic wish soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, support it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it wish begin to loose it's taste.
To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the else side of the blade with the heel of your hand, flattening the garlic slightly. The skin wish move right off.
The strong flavor and odor of garlic move from sulfur compounds inside
the cells. The much cells that are broken, the stronger the flavor of the garlic wish be. For the mildest flavor, simply use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.
Cooking garlic tames the strong flavor, and changes it in several ways, depending on how it's cooked. If victimisation in a sauce, it can be sweated or sauteed. In sweating the garlic, it is 1st sliced
finely, and then adscititious to a cold pan with several oil, it is then gently heated, effort the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the sliced
garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.
Roasting the garlic softens the flavor, and does it soft and perfect for combination with cream cheese to spread onto toast, or simply spread on the toast itself.
To roast the garlic, take a whole head of garlic, and move out the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with several olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree kitchen appliance
for 1 hour. Move out the garlic and let it cool. Once
cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roast garlic is great mixed with cheese or potatoes, or on it's own.
Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it wish support those disagreeable vampires away.
Just about the author:
Tim John philip sousa is the webmaster for http://www.classy-cooking.coman online directory of free recipes.
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