Garlic is an aromatic ingredient which is so versatile there are hardly any cuisines which do not use it. It is usually quite cheap to buy and if stored properly will keep fresh for a while. This makes it a great ingredient to have in the kitchen. Here are some tips on how to store garlic.
Before we go through keeping it though it is a good idea to review how to buy it. The bulbs should feel hard when squeezed, soft garlic is always older. The bulb should appear smooth with white paper-like skin. Watch out for sprouts as these indicate incorrect storage or age. Do not buy it when sprouting. Also check for signs of mold and avoid it.
Once you have got it home find a dry place. It spoils in damp places. The fridge is not a good place to keep it as the interior is always damp. This means that mold will form and the ingredient will be useless. Sprouting also occurs if the product is kept in sunlight so darkness is better.
Also avoid low or high temperatures. It does not do well in the fridge as the moisture leads to molding. Room temperature is best. A dry spot in the larder is perfect as it is also dark. Sunlight will encourage sprouting.
In the spring new season garlic is available. This needs different treatment. It is wet and fresh and should be kept that way in the fridge in a plastic bag or container. This type has a wonderful, mild taste and is delicious eaten raw.
Freezing is a good option of you have a lot of it. Cloves can be wrapped and frozen individually but many cooks feel that the flavor is ruined by doing this. The clever way to freeze it is to chop or puree it and then cover it with oil or melted butter. This keeps the flavor and makes it convenient to use. If you keep it in ice cube trays you can just pop it out straight into the pan.
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.
Before we go through keeping it though it is a good idea to review how to buy it. The bulbs should feel hard when squeezed, soft garlic is always older. The bulb should appear smooth with white paper-like skin. Watch out for sprouts as these indicate incorrect storage or age. Do not buy it when sprouting. Also check for signs of mold and avoid it.
Once you have got it home find a dry place. It spoils in damp places. The fridge is not a good place to keep it as the interior is always damp. This means that mold will form and the ingredient will be useless. Sprouting also occurs if the product is kept in sunlight so darkness is better.
Also avoid low or high temperatures. It does not do well in the fridge as the moisture leads to molding. Room temperature is best. A dry spot in the larder is perfect as it is also dark. Sunlight will encourage sprouting.
In the spring new season garlic is available. This needs different treatment. It is wet and fresh and should be kept that way in the fridge in a plastic bag or container. This type has a wonderful, mild taste and is delicious eaten raw.
Freezing is a good option of you have a lot of it. Cloves can be wrapped and frozen individually but many cooks feel that the flavor is ruined by doing this. The clever way to freeze it is to chop or puree it and then cover it with oil or melted butter. This keeps the flavor and makes it convenient to use. If you keep it in ice cube trays you can just pop it out straight into the pan.
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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