Choose garlic by weight and size; the heavier it is, the fresher it
is likely to be.
Large heads have bigger cloves that take longer to dry out.
The more garlic is cooked, the milder it gets.
Roasting produces a mild, sweet, nutty flavor; boiling, a mild flavor;
sautÃ©ing, a moderately strong flavor with more bite than boiled but
less intensity than raw.
Garlic sautÃ©ed with onion will almost always burn. To avoid this, add
the garlic at the end.
Fresh garlic does not burn as quickly as older garlic because it has
The green germ that grows in the center of each clove need not be
removed in fresh garlic. After the garlic has aged, the green part
becomes bitter and should be discarded.
Do not store garlic in the refrigerator. Keep it in a cool, dry place
in a net bag or a garlic keeper (a covered, ventilated ceramic dish).
Chop garlic at the very last minute. As soon as it is chopped, it
begins to change and lose some of its characteristic pungency.
To make chopping easier, add a pinch of salt, which keeps the garlic
from sticking to the knife.