Thinkshrimp scampior 40-clove garlic chicken.
Cue two cooking experts that weigh in on their best-kept garlic secrets.
First things first: How do you cut open a whole garlic bulb?
POV: You get home from the grocery store and forget to pick up the bag of pre-peeled garlic.
Unless, of course, youre using it to makeblack garlicinstead.
This technique is great for when you want to roast a whole head of garlic, Bryan says.
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(After all,garlic is an aphrodisiac.)
How do you separate garlic cloves?
In this case, you may want to enact a rock-and-roll-style approach.
This will help break the head of garlic apart and separate the cloves without peeling them.
And if all else fails,microwave em for a few seconds.
The next step: Do you peel garlic before cutting it?
Undeniably, the most frustrating part of working with garlic is peeling the cloves.
This helps maintain their whole shape.
That said, this can have some implications for your kitchen knife.
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So, precise knife cuts arent always top of mind.
In a professional kitchen setting, chefs use ahacheknife cut to create a fine mince, according to Padilla.
But wait, why do you cut the tip off garlic?
Although it isnt totally necessary, Padilla suggests cutting off the base of a clove.
I cut the tip off as it has an unpleasant woody texture, he says.
How can you tell if garlic has gone bad?
Does this mean its time tobid adieuto the ingredient?
Both cooking experts say not necessarily.
Meanwhile, Padilla has a similar thought process.
I typically dont use sprouted garlic unless Im in a pinch, he says.
If its sprouted, I will cut it in half and remove the center.
This can remove some of the bitterness.
The first sign of garlic going bad is a change in color.
You may start to see spots on the garlic cloves when you peel them, Padilla says.
Bryan adds that fresh garlic should be plump and firm.
Garlic thats beyond its prime may be shriveled and soft to the touch, she says.
Whats the best way to store garlic?
Similar to onions, Bryan says heat and moisture are garlics main enemies.
According to her, this can helpprolong its shelf life for weeks.
As for the cloves, Bryan recommends storing them in two ways: whole or pureed.
To store whole cloves, remove the individual cloves from the head and peel them.
Then, place them in a small ice cube tray and freeze.
Padilla also recommends submerging minced garlic in olive oil, which can also help lengthen their freshness.
Then, Ill rinse that off with soap and water.
Padilla agrees and also suggests using a squeeze of lemon to help remove any lingering odor.
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