Garlic is the world's favorite ingredient and is found in most kitchens. It's aromas are fundamental in the great cuisines of France, China and Italy. Despite it's popularity most people are unaware of the correct method of storage which is important to keep the correct taste. Here are the best tips for how to store garlic in your kitchen.
Firstly, make sure to buy fresh garlic. Things to look out for are a smooth white papery skin, do not buy wrinkled bulbs. Check for a firm texture, give each bulb a good squeeze to check that it is hard. Soft garlic is already turning bad and this gives it a bitter, acrid flavor. Check for sprouts coming out of the top, these indicate that it is quite old so it is better to find some without them.
Once you have got it home find a dry place. It spoils in damp places. The fridge is not a good place to keep it as the interior is always damp. This means that mold will form and the ingredient will be useless. Sprouting also occurs if the product is kept in sunlight so darkness is better.
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.
Another way to store it is to pickle it. This is a good option as it is simple to do and gives you a new ingredient to use. Pickling solution is just vinegar and sugar and you can add whole spices if you like. Once added the garlic should infuse for a few days before use and always keep it in the fridge. If the jar grows any mold at all then you should throw it away.
Garlic is an essential cooking ingredient so it is important to treat is well. Do not store it in damp or sunny places. Preserving is a wonderful way to keep the flavor and create new ingredients for the kitchen.
Firstly, make sure to buy fresh garlic. Things to look out for are a smooth white papery skin, do not buy wrinkled bulbs. Check for a firm texture, give each bulb a good squeeze to check that it is hard. Soft garlic is already turning bad and this gives it a bitter, acrid flavor. Check for sprouts coming out of the top, these indicate that it is quite old so it is better to find some without them.
Once you have got it home find a dry place. It spoils in damp places. The fridge is not a good place to keep it as the interior is always damp. This means that mold will form and the ingredient will be useless. Sprouting also occurs if the product is kept in sunlight so darkness is better.
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.
Another way to store it is to pickle it. This is a good option as it is simple to do and gives you a new ingredient to use. Pickling solution is just vinegar and sugar and you can add whole spices if you like. Once added the garlic should infuse for a few days before use and always keep it in the fridge. If the jar grows any mold at all then you should throw it away.
Garlic is an essential cooking ingredient so it is important to treat is well. Do not store it in damp or sunny places. Preserving is a wonderful way to keep the flavor and create new ingredients for the kitchen.
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