Garlic is the world's favorite ingredient and is found in most kitchens. It's aromas are fundamental in the great cuisines of France, China and Italy. Despite it's popularity most people are unaware of the correct method of storage which is important to keep the correct taste. Here are the best tips for how to store garlic in your kitchen.
Firstly, make sure to buy fresh garlic. Things to look out for are a smooth white papery skin, do not buy wrinkled bulbs. Check for a firm texture, give each bulb a good squeeze to check that it is hard. Soft garlic is already turning bad and this gives it a bitter, acrid flavor. Check for sprouts coming out of the top, these indicate that it is quite old so it is better to find some without them.
Many people put it in the refrigerator but that is not ideal. Fridges are moist places and it hates the damp. It is much better to put it somewhere dry like a store cupboard or larder. It needs conditions where it can breathe. A paper bag, wire basket or ceramic pot with holes are perfect as they keep the air circulating. Many people and professional hang it in the kitchen or larder to keep dry. Moisture will cause mold and ruin the ingredient.
Sunlight should also be avoided. This will cause the garlic to sprout, it is after all, a bulb. Once there are sprouts it is more bitter. If this happens and it must be used make sure to remove all the sprout as this is very bitter.
These rules apply to fresh garlic but if you buy some new season bulbs then the storage methods are different. These need moisture to keep from drying out and becoming like other garlic. To keep the young delicate flavor put it in a plastic bag in the fridge but try to use it quickly. It is a fantastic ingredient when used raw and has a subtle aroma very different to what we are used to.
It is also possible to freeze it. This can be done by wrapping individual cloves tightly in plastic wrap or foil and defrosting before use. The best way though is to chop it and cover with oil or melted butter. The oil preserves the taste much better than just putting is straight into the freezer. It is also really convenient as portions are ready for the pan which is ideal fro quick, weeknight cooking. Using an ice cube tray to freeze the oil & then popping them out into a bag is the easiest way.
Preserving is also a good method of keeping the flavor. There are a number of methods to consider. Making an oil is lovely but be careful to add preservatives or it may spoil and can grow dangerous bacteria. Pickling is another delicious option. A milder vinegar is better so that the taste does not get spoiled and then keep in the fridge. The cloves can also be dried out using a dehydrator or a really low oven setting.
Drying is another handy method of storage. It can be done in a dehydrator or if you do not have one then slice the cloves in half, place them on a baking sheet and roast them in low oven for a couple of hours. Store in an airtight container afterwards. The most important things to remember about keeping garlic are to avoid moisture and sunlight.
Firstly, make sure to buy fresh garlic. Things to look out for are a smooth white papery skin, do not buy wrinkled bulbs. Check for a firm texture, give each bulb a good squeeze to check that it is hard. Soft garlic is already turning bad and this gives it a bitter, acrid flavor. Check for sprouts coming out of the top, these indicate that it is quite old so it is better to find some without them.
Many people put it in the refrigerator but that is not ideal. Fridges are moist places and it hates the damp. It is much better to put it somewhere dry like a store cupboard or larder. It needs conditions where it can breathe. A paper bag, wire basket or ceramic pot with holes are perfect as they keep the air circulating. Many people and professional hang it in the kitchen or larder to keep dry. Moisture will cause mold and ruin the ingredient.
Sunlight should also be avoided. This will cause the garlic to sprout, it is after all, a bulb. Once there are sprouts it is more bitter. If this happens and it must be used make sure to remove all the sprout as this is very bitter.
These rules apply to fresh garlic but if you buy some new season bulbs then the storage methods are different. These need moisture to keep from drying out and becoming like other garlic. To keep the young delicate flavor put it in a plastic bag in the fridge but try to use it quickly. It is a fantastic ingredient when used raw and has a subtle aroma very different to what we are used to.
It is also possible to freeze it. This can be done by wrapping individual cloves tightly in plastic wrap or foil and defrosting before use. The best way though is to chop it and cover with oil or melted butter. The oil preserves the taste much better than just putting is straight into the freezer. It is also really convenient as portions are ready for the pan which is ideal fro quick, weeknight cooking. Using an ice cube tray to freeze the oil & then popping them out into a bag is the easiest way.
Preserving is also a good method of keeping the flavor. There are a number of methods to consider. Making an oil is lovely but be careful to add preservatives or it may spoil and can grow dangerous bacteria. Pickling is another delicious option. A milder vinegar is better so that the taste does not get spoiled and then keep in the fridge. The cloves can also be dried out using a dehydrator or a really low oven setting.
Drying is another handy method of storage. It can be done in a dehydrator or if you do not have one then slice the cloves in half, place them on a baking sheet and roast them in low oven for a couple of hours. Store in an airtight container afterwards. The most important things to remember about keeping garlic are to avoid moisture and sunlight.
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