What is the best way to cook with garlic?
Views: 716 Update date: Feb 02,2023
DON'T TURN IT BLUE OR GREEN, OR COOK THE SPROUTED GERM.
If you heat garlic too slowly, use lots of butter or lemon juice, or refrigerate your garlic, it can turn blue because of a chemical reaction where copper sulfate forms in the cloves. Luckily, blue garlic is safe to eat even if it looks funky!
Chopped garlic can turn green if left out for too long before cooking, when cooked together with onions, or because you added acid to the recipe before the garlic. Green colored garlic is also fine to eat, just know the flavor will be dampened.
When garlic ages, the germ sprouts, turns green and begins to taste bitter. Unless your garlic is very fresh, it's best to cut the clove in half length-wise and remove the germ before cooking if possible. If you're putting a lot of heat onto the garlic, however, a slightly green germ isn't going to cause you too much bother — just make sure it's cooked long enough to combat any bitterness.
DO MINCE, SLICE AND CHOP IT PROPERLY; NO GARLIC PRESSES ALLOWED!
Garlic presses are unnecessary and mash the garlic too much, so steer clear! Mincing or chopping garlic is best for delivering a mellow, full flavor, whereas pressed garlic is too aggressive and intense. Pressed garlic also burns very easily because after going through the press, the garlic pieces are too small. When mincing, slicing and chopping garlic, keep your hand steady, your knife under control, and try not to have any mismatched pieces. Practice makes perfect, so keep at it! Luckily, garlic is called for in roughly 75% of cooking recipes, so you will have many chances to work on your technique.
Garlic actually burns really easily, so adding it too soon can be problematic. Burnt or scalded garlic drastically reduces the flavor and takes on a funky texture. To avoid burning, keep an eye on the garlic and, once it just begins to turn golden-brown, bring the heat down and add whatever's coming next in the recipe.
For stir-fries and sautés, avoid adding garlic to your pan until you're at least half-way through the cooking process and you have all your other ingredients prepped and ready to cook. For other dishes, add garlic to the pan just before you add a liquid element (such as pasta sauce) to the pan, which will bring down the temperature and prevent burning.
As much as we love garlic, even we admit that it can be over used (gasp!) once in a blue moon. But there are some delicious, more subtle dishes don't need garlic, and that should be celebrated too! Even though garlic is an easy way to add a big punch of complex flavor, other seasonings, spices and citrus can offer exciting, rich flavors to celebrate also.
For milder dishes, consider using an alternative to garlic if you're seeking similar depth and body such as paprika, grated citrus zest, balsamic, sherry vinegar, or maple syrup. In the kitchen, it's all about finding the right balance!
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If you heat garlic too slowly, use lots of butter or lemon juice, or refrigerate your garlic, it can turn blue because of a chemical reaction where copper sulfate forms in the cloves. Luckily, blue garlic is safe to eat even if it looks funky!
Chopped garlic can turn green if left out for too long before cooking, when cooked together with onions, or because you added acid to the recipe before the garlic. Green colored garlic is also fine to eat, just know the flavor will be dampened.
When garlic ages, the germ sprouts, turns green and begins to taste bitter. Unless your garlic is very fresh, it's best to cut the clove in half length-wise and remove the germ before cooking if possible. If you're putting a lot of heat onto the garlic, however, a slightly green germ isn't going to cause you too much bother — just make sure it's cooked long enough to combat any bitterness.
DO MINCE, SLICE AND CHOP IT PROPERLY; NO GARLIC PRESSES ALLOWED!
Garlic presses are unnecessary and mash the garlic too much, so steer clear! Mincing or chopping garlic is best for delivering a mellow, full flavor, whereas pressed garlic is too aggressive and intense. Pressed garlic also burns very easily because after going through the press, the garlic pieces are too small. When mincing, slicing and chopping garlic, keep your hand steady, your knife under control, and try not to have any mismatched pieces. Practice makes perfect, so keep at it! Luckily, garlic is called for in roughly 75% of cooking recipes, so you will have many chances to work on your technique.
Garlic actually burns really easily, so adding it too soon can be problematic. Burnt or scalded garlic drastically reduces the flavor and takes on a funky texture. To avoid burning, keep an eye on the garlic and, once it just begins to turn golden-brown, bring the heat down and add whatever's coming next in the recipe.
For stir-fries and sautés, avoid adding garlic to your pan until you're at least half-way through the cooking process and you have all your other ingredients prepped and ready to cook. For other dishes, add garlic to the pan just before you add a liquid element (such as pasta sauce) to the pan, which will bring down the temperature and prevent burning.
As much as we love garlic, even we admit that it can be over used (gasp!) once in a blue moon. But there are some delicious, more subtle dishes don't need garlic, and that should be celebrated too! Even though garlic is an easy way to add a big punch of complex flavor, other seasonings, spices and citrus can offer exciting, rich flavors to celebrate also.
For milder dishes, consider using an alternative to garlic if you're seeking similar depth and body such as paprika, grated citrus zest, balsamic, sherry vinegar, or maple syrup. In the kitchen, it's all about finding the right balance!
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