Magic of garlic
Garlic is a staple in most kitchens. Whether you use regular garlic or elephant garlic – the milder, nutty-flavored cousin – these tips will help get the most flavor from the bulbs.
Look for firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves. Press the outer cloves to make sure they are firm and solid. If they are not, the garlic is old and beginning to dry out and deteriorate.
Store small amounts of fresh garlic in an open container away from other foods in a cool, dark, well-ventilated place. Properly stored, unbroken bulbs can be kept for weeks or even months.
If you have garlic from your garden or a large quantity from the farmers market, store in the garage in a mesh bag, ventilated box or crate or hung in braided ropes.
Do not store in the refrigerator as it is too damp, and the garlic may mold.
Garlic can be frozen, though it will lose some quality. Freeze in glass jars to keep the flavor from affecting other food.
Even those who are not fond of raw garlic appreciate the subdued flavor of roasted garlic. All you need is a square of aluminum foil and a small baking pan. Peel most of the papery outer skin from a whole head of garlic, leaving the bulb intact. Trim a half-inch off the top of each bulb to expose the cloves. Drizzle two or three teaspoons of olive oil or melted butter over the cloves. Wrap the garlic in foil or place in a covered ovenproof dish or garlic roaster. If using foil, pierce holes in the foil.
Bake at 350 degrees for about one hour, or until the garlic is tender. You can also remove the cloves from the head and roast them individually in the foil for 30 to 40 minutes.
Store roasted garlic, wrapped well in foil or placed in a covered glass jar, in the refrigerator for up to five days. For longer storage, freeze. Use within a month or two for best quality.
Do not add garlic cloves to oil and store at room temperature. Garlic in oil must be refrigerated and only up to three weeks. While oil itself is not a good growth medium for bacteria, adding fresh, low-acid foods such as garlic and fresh herbs may provide the right environment for the growth of the bacteria that cause botulism poisoning. Commercially manufactured flavored oils should be safe, because the makers acidify the fresh products that are added. That process cannot be duplicated at home.
Peeled garlic cloves can be submerged in wine (white or red) and then refrigerated. As long as there is no sign of mold or yeast forming on the surface, both the garlic-flavored wine and the garlic may be used for cooking.
When cooking with fresh garlic, remember that the smaller the pieces, the stronger the flavor. Forcing garlic through a press yields a pungent flavor. For a slightly milder flavor, chop or slice the cloves. Cooking time also affects the intensity of flavor. Long, slow simmering gives a mild, nutlike flavor. For a stronger flavor, mince the garlic and add it during the last few minutes of cooking.
To peel garlic quickly, press cloves against a cutting board with the flat side of a knife. Or pour boiling water over the cloves in a small bowl. Let sit a few minutes, rinse with cold water and peel.