Happy Friday, everyone! Time to talk about one of my favorite things – garlic. I love it. Hardly a day goes by that I don’t reach for “the stinking rose.” I fully but realize that my spouse does not appreciate my love of garlic, and I have reeled it in a bit in recent years. But man, if I know I have an evening to myself? Tzatziki sauce, baby. Super garlicky.
So, in honor of garlic, I thought I’d share some garlic tips with you. Ready? Here we go:
- Smash cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won’t smell.
- After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
- When you’re going to sauté garlic, slice it rather than mincing it — it’s less likely to burn that way.
- Always buy the freshest bulbs you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
- One raw clove, finely minced or pressed releases more flavor than a dozen cooked whole cloves.
- When sauteing garlic, be very careful not to burn it. The flavor turns intensely bitter, and you’ll have to start over.
- Garlic’s pungent flavor is due to a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense just after mincing.
And finally, remember this: if you want to eat garlic, make sure your honey eats it too. Then no one stinks!
Do you have any garlic tips? Share in the comments!