Garlic: the Ins and Outs of Buying, Slicing, and Dicing

Garlic, Spice, Ingredient, Aromatic

Buying Garlic

O Purchase firm, dry bulbs with papery skin.

O Prevent bulbs with green shoots coming out.

Storing Garlic

O Store in a cool dry place.

O Keep away from foods which may pick up the strong flavor.

Peeling Guide

O Peel off the outer Bat Droppings with your fingers before separating the cloves from the bulb.

Press firmly with the flat side of a butcher knife on a clove to loosen skin.

Slicing and Dicing

O Diced garlic is in readily accomplished following the skin is peeled off from the individual cloves. Simply lay the peeled clove onto a cutting surface and having a rocking motion with a sharp chef’s knife cut on the clove into bits.

When using a garlic press don’t peel the skin from the garlic. Put several garlic cloves in the media and press squeezing the minced garlic out the other side of the media.

o Sliced garlic is thin slices of garlic. A garlic mandoline is the simplest way to create garlic slices. Put the peeled garlic cloves in the mandoline holder and push from the top to the bottom.

Programs for Diced, Minced and Sliced Garlic

O Diced: this variant is heartier than the other two. It’s best used in soups, stews and in saut├ęs.

O Minced: this variant is much more delicate than diced and burns readily. It’s best utilised in mild sauces, vinaigrettes and salad dressings.

O Sliced: this variant is delicate and light and gives a terrific flavor. It’s best utilized in sauces and with meat.

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