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Garlic




Source of Recipe


Internet


List of Ingredients




One medium clove garlic equals 1/2 teaspoon minced garlic, or 1/8 teaspoon garlic powder, or 1/4 teaspoon garlic juice, or 1/2 teaspoon garlic salt.

Selecting Garlic
When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. (Why buy small ones that are a pain to peel?)

Storing Garlic
Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cook, dark, and dry location (dampness is the bane of garllic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.

To preserve garlic cloves after they have been peeled, place them in a jar, cover with olive oil, seal jar, and store in refrigerator. They will stay fresh 3 to 4 months this way.

Cooking With Garlic
Be careful not to overcook or brown garlic when sauteing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually cooks in less than 1 minute. Do not have the cooking oil too hot.

When sauteing onions and garlic in a recipe, add the onions first. When the onions are just about done, add the garlic.

Garlic Facts and Myths
Did you know that one clove of garlic is ten times stronger pushed through a garlic press than one clove minced fine with a sharp knife?
Did you know that the Roman historian, Pliny, lists no less than sixty-one medicinal uses for garlic?

A few are:

Vampires flee from it.
Will cure a cold.
Will cure warts.
Will stop fainting spells.
Improves the circulation.
Wards off the evil eye.
Will grow hair.
A restorative for failing masculine powers.
Alleviates high blood pressure.

Quick Peeling Methods for Garlic
To begin, cut off the tough piece at the end of the garlic (this is the part that was attached to the bottom of the garlic head before the clove was removed). For peeling of large amounts of garlic, the following methods work well:

Stove Top Method:
Separate head of garlic into individual, unpeeled cloves. Drop cloves into boiling water to cover; cook two minutes. Turn into colander; rinse with cold water. Let stand until cool enough to handle, then peel.

Microwave Method:
Place whole head of garlic on a paper plate. Microwave on high for about one minute, rotating plate at thirty seconds. (Time will vary according to the size of the head.) Let rest in microwave oven one minute. Remove; let stand until cool enough to handle, then peel.

Hit The Knife Method:
Place clove of garlic on cutting board and place the flat side of a chef's knife on top of the clove and rap the blade sharply with your fist to break the skin for easy removal. This is a good method for peeling a few cloves at a time. Don't apply too much pressure because the clove can easily be smashed.

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