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Facts About Garlic




Source of Recipe


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The strength of garlic depends upon how it is treated. Whole, unpeeled garlic is the mildest, as it releases less of its potent juices. Slow braising of whole cloves of garlic brings out a mellow, soft taste.

Mashed garlic is the strongest, and minced or sliced garlic is moderately pungent. Never brown garlic because it will become strong and bitter.

TO MAKE PEELING EASIER: Microwave one "head" of garlic (which contains about 20 "cloves") 30 seconds on High power. Peel when cool enough to handle. For one clove, microwave on High power 10 seconds. Each clove of garlic, when minced, equals about ½ teaspoon.

Fresh garlic is best, but the following can be substituted for 1 clove: ½ Teaspoon minced garlic in a jar; ½ teaspoon dried minced garlic; or 1/8 teaspoon garlic powder. Garlic salt is half salt and half garlic powder.

TO REMOVE GARLIC ODORS FROM YOUR HANDS: rub a bunch of fresh parsley or mint leaves and some lemon peel between your palms.

TO FRESHEN GARLIC BREATH: swish with lemon juice and then chew some fresh parsley.

TO KEEP GARLIC ODORS FROM PERMEATING OTHER FOODS: refrigerate cut garlic in plastic wrap or a glass jar.

To roast garlic, cut a large head of garlic in half width-wise. Place on a square of aluminum foil, brush with olive oil, cover with foil and place in a 250 degree F. oven for 1 hour.