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.
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.
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.
Freezing is a decent option and there are a couple of ways to do this. The simplest is to wrap individual cloves and freeze them. However, this is not popular with chefs and cooks as it impairs the taste. It takes a little bit more work but it is worth chopping or making a puree and adding this to butter or oil depending on what is used more in the dishes you make. It can be stored in ice cube trays for convenience and added to a pan straight from the freezer.
Another way to store it is to pickle it. This is a good option as it is simple to do and gives you a new ingredient to use. Pickling solution is just vinegar and sugar and you can add whole spices if you like. Once added the garlic should infuse for a few days before use and always keep it in the fridge. If the jar grows any mold at all then you should throw it away.
Garlic is an essential cooking ingredient so it is important to treat is well. Do not store it in damp or sunny places. Preserving is a wonderful way to keep the flavor and create new ingredients for the 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.
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.
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.
Freezing is a decent option and there are a couple of ways to do this. The simplest is to wrap individual cloves and freeze them. However, this is not popular with chefs and cooks as it impairs the taste. It takes a little bit more work but it is worth chopping or making a puree and adding this to butter or oil depending on what is used more in the dishes you make. It can be stored in ice cube trays for convenience and added to a pan straight from the freezer.
Another way to store it is to pickle it. This is a good option as it is simple to do and gives you a new ingredient to use. Pickling solution is just vinegar and sugar and you can add whole spices if you like. Once added the garlic should infuse for a few days before use and always keep it in the fridge. If the jar grows any mold at all then you should throw it away.
Garlic is an essential cooking ingredient so it is important to treat is well. Do not store it in damp or sunny places. Preserving is a wonderful way to keep the flavor and create new ingredients for the kitchen.
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