Garlic, Garlic, Garlic

[Kitchen Witch]

Place a garlic clove on a work surface. Cover it with a flat side of a Chef's knife blade and press down on it hard with your fist. The clove will pop out of it's skin.



PREPARING GARLIC

You should remove all of your garlic cloves from the head before starting.

Crushing garlic is recommended if you want a stronger garlic flavor--this releases more of the pungent flavor and natural juices of garlic. Marinades and foods such as Caesar salad and shrimp scampi demand crushed garlic.

Garlic chopped into slices or larger pieces will usually add a light flavor to your dish. It's less likely to dissolve or soften, so you won't get as strong a garlic flavor as you will with crushed garlic.

Minced garlic which is less pungent than crushed garlic, but still adds great flavor for recipes that require stir-frying or sauteeing. Since minced garlic is very finely chopped into small cubical pieces, it will dissolve more easily when cooking. In stir-fry dishes especially, minced garlic adds a great deal of flavor to the cooking oil used in the frying pan.



General Descriptions of Garlic Types

Hardneck types:

Rocambole, serpent, or Bavarian garlic, sandleek, Spanish shallot and top-setting garlic. Their distinctive flower stalks form a coil after they emerge. Blotchy-purple coloration on wrapper leaves, cloves brownish sometimes reddish. Cloves arranged in a circle around the flower stalk and are full flavored.

Roja: Symmetrical, attractive, uniformly colored brownish-red, medium-sized bulbs. Commonly grown by gardeners.

Continental: Purple-striped, symmetrical bulbs. Some purple coloration of cloves.

Porcelain: Tight, paper-white, shiny wrappers. Plump, large cloves.

Asiatic: Uncommon in the northwest. Cloves plump and well defined. Bulbs usually well colored. Skins often very thick. Bulbels often dark purple.

Softneck types:

California Early and California Late. The most common commercial garlic grown in the Pacific Northwest and California. Many selections and strains developed by dehydration companies for their own use in dehydration. Some also used for fresh market. Synonymous with "artichoke" garlic.

"Silverskin" types: Similar to California types above except bulbs have more but smaller cloves. Adapted to colder areas of the Northwest. Numerous strains grown by gardeners.



AND.........................


Types of garlic include the mild green garlic, the purple-skinned Italian garlic and Mexican garlic, and the common white-skinned garlic = California garlic, which is the most pungent of all.



Equivalents:

A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

Substitutes:

* granulated garlic (provides flavor, but not texture) OR
* garlic flakes (Substitute 1/2 teaspoon garlic flakes for every clove of garlic) OR
* garlic powder (Substitute 1/8 teaspoon powder for every clove of garlic called for in recipe.) OR
* garlic salt (Substitute 1/2 teaspoon garlic salt for every clove of fresh garlic called for in recipe. Reduce salt in recipe.) OR
* asafetida (powder) OR
* rocambole OR
* garlic juice (especially when you want the flavor, but not the pungency, of garlic) OR
* shallots OR
* onions OR
* garlic chives

Varieties:

dehydrated minced garlic See garlic flakes.

dried garlic flakes See garlic flakes.

elephant garlic = great-headed garlic = Oriental garlic Notes: This looks like an overgrown garlic, but it's more closely related to a leek. It's much milder than ordinary garlic, so it's a good choice if you want to impart the flavor of garlic to a delicately flavored dish. It's often sold in a mesh stocking to keep the cloves together. Substitutes: garlic (smaller and more potent)

garlic flakes = dehydrated minced garlic = dried garlic flakes Notes: When rehydrated in water, garlic flakes provide much of the flavor and texture of fresh garlic. Substitutes: garlic (1 clove of garlic = 1/2 teaspoon of garlic flakes) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes)

garlic greens = garlic sprouts Substitutes: greens onions + minced garlic

garlic juice Notes: These are sold in spray bottles or in small jars. Look for them in the spice section of larger supermarkets. To make your own: Strain the juice from a jar of minced or pressed garlic. Substitutes: granulated garlic (1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice)

infused garlic oil To make your own: Add whole cloves of garlic to olive oil and heat gently, then discard cloves. Use immediately or refrigerate and use within 24 hours. OR Combine one cup vegetable oil and one teaspoon minced garlic. Use immediately or refrigerate and use within 24 hours.

garlic powder = powdered garlic Notes: Garlic powder provides some of the flavor, but not the texture, of fresh garlic. It disperses well in liquids, so it's a good choice for marinades. Substitutes: fresh garlic (Substitute 1 clove for every 1/8 teaspoon garlic powder.) OR garlic salt (Substitute 4 teaspoons garlic salt for every teaspoon garlic powder, then reduce salt in recipe by 3 teaspoons.) OR garlic juice (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice) OR garlic flakes (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes) OR granulated garlic (1/8 teaspoon garlic powder = 1/4 teaspoon granulated garlic )

garlic salt To make your own: Combine 3 parts salt and 1 part garlic powder.

granulated garlic Notes: Like garlic powder, granulated garlic provides the flavor, but not the texture, of fresh garlic. It disperses well in liquids. Substitutes: garlic powder (1 teaspoon granulated garlic = 1/2 teaspoon garlic powder)

[Shadows]

I never use store bought minced garlic, not the flavour I require.

I mince my own by using the crush method mentioned above then using a very sharp knife I slice into thin threads and then again across those threads to make a very, very fine dice, you get the best of both methods using this technique.

I also crush my garlic using a good garlic press when I want it to disappear into the food I am cooking.

[world2er]

For me, it really depends on the type of dish that I am preparing ...

As garlic has "cells" (basically the same as an onion in this regard), the smaller you chop it, the more flavor you release. But there are times when you don't want that much flavor to be released before the actual cooking process. Sadly, it is very easy to "over crush" garlic, when using the flat side of a knife.

Personally, I use (this is gonna sound quite odd) an old, rubber back, mouse pad. Just take each clove and fold the rubber side of the pad around it. Then put it between your hands, and "rub" back and forth (like when you are trying to warm your hands) 3 or 4 times. Works like a charm, and leaves you with a clove that is entirely intact, so you may chop or slice it as you wish.

Shadows: I'm with you on that one ... No store bought, minced garlic for me either ...

[silversolara]

Garlic is my ultimate favorite and can't cook without it. . . .I use three times what the recipe requires most of the time. Can you tell I am Italian?

I also agree - no store-bought minced garlic - waste of flavor.

[Kitchen Witch]

Me too! I go thru so much fresh garlic!!! Have you ever sliced it with a razor blade, paper thin and used tons of it that way???

[azalea]

the fresher,the better for me...

and dont you find it fun popping garlics?and smell good too when its in the pan,add some onions and the smell is heaven!!

[Kitchen Witch]

azalea - I agree! I love garlic and onions! Did you ever make "onion burgers"?
Get a nice large onion and cut a slice from the center (save the rest for salad or whatever) about 1/2" thick, skewer it with a wooden skewer (so it doesn't break into rings), fry in a bit of olive oil and a ton of garlic. Toast a bulkie roll by placing the cut side into the pan to collect the garlic/oil flavoring, and enjoy the sandwich! (take out the skewer!! - LOL) top with sliced tomato and lettuce, if desired, or add mayo or sub dressing - or I use my bread dipping sauce! One of my favorite sandwiches!

[Miss Pukka Tukka]

I made a Pork Luncheon and Apple sauce and Red Cabbage Sandwich for my job i cater for 12 people every day! Thats only for lunch! I want some new ideas other then the ol sammie and salad etc.......... Let me know.......... im making Garlic Butter for one sandwiche recipe as spread and i wonder wether it would taste nice with Tomatoe and Mashed Egg what does anyone think can u let me know Thanks Larni-Jean

[rhodry69]

garlic hmmm.

yeah, i bought a bottle of prepared garlic once. what a waste. i just make my own.

i buy a whole whack of garlic. i peel it then place it into a hand cranked food processor and turn away until i get the size of chunks that i want. i then transfer it to a jar and cover with oil. i keep it in the fridge. fresh garlic when you need it without having to chop, dice, mince, etc. the oil is good to when you want to have a garlic flavoured oil.

i remember many a time going a friend's place while in high schoo. they had a wood stove in their kitchen and their mother used to make homemade bread.
we'd take a nice slice of fresh homemade bread and toast it on top of the wood stove. we'd then take a fresh clove of peeled garlic and then rub it on top of the toasted bread then slather with butter. omg, ever good.

rho

[silversolara]

Oh my does that sound yummy about the homemade bread in a wood stove with butter and garlic. I want some - NOW!!

YUMMY!!!

[gschilling]

Originally Posted by rhodry69

yeah, i bought a bottle of prepared garlic once. what a waste. i just make my own.

i buy a whole whack of garlic. i peel it then place it into a hand cranked food processor and turn away until i get the size of chunks that i want. i then transfer it to a jar and cover with oil. i keep it in the fridge. fresh garlic when you need it without having to chop, dice, mince, etc. the oil is good to when you want to have a garlic flavoured oil.rho

I might have to try that. You guys are making me hungry!!! Thanks for all the tips.

[Kitchen Witch]

While you're at it - don't forget to add some minced garlic to softened butter (I make my own butter) and you can make garlic bread very easy! If you want, sprinkle fresh minced parsely, fresh balck pepper and maybe a cheese of choice (mozzarella, provolone, Asiago, fontina, Fontinella, Parmesan, Pecorino Romano or a blend)! Mmmmmmmmm