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.
At the store there are important things to look for when selecting this ingredient. It should be hard and smooth with white papery skin and no visible signs of mold. If it is wrinkled or soft this means it is old and should be avoided. Sprouts coming from the top of the bulb also indicate old garlic so do not buy it.
The main thing to think about when storing garlic are that it needs dry conditions. Avoid plastic bags or airtight containers as the cloves will start to grow mold. Moisture also leads to sprouting and this impairs the flavor. Sometimes there is no option but to use sprouted garlic, but if that is the case make sure to remove the sprout from the center of the clove. A paper or cloth bag or a ceramic pot with holes in the sides so that air circulates are the ideal places to keep bulbs.
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.
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.
Storing garlic is easy but many people get it wrong and put it in the fridge. If it get a dry, dark place at room temperature it will keep for weeks. It can also be frozen or pickled or dried to keep for months.
At the store there are important things to look for when selecting this ingredient. It should be hard and smooth with white papery skin and no visible signs of mold. If it is wrinkled or soft this means it is old and should be avoided. Sprouts coming from the top of the bulb also indicate old garlic so do not buy it.
The main thing to think about when storing garlic are that it needs dry conditions. Avoid plastic bags or airtight containers as the cloves will start to grow mold. Moisture also leads to sprouting and this impairs the flavor. Sometimes there is no option but to use sprouted garlic, but if that is the case make sure to remove the sprout from the center of the clove. A paper or cloth bag or a ceramic pot with holes in the sides so that air circulates are the ideal places to keep bulbs.
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.
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.
Storing garlic is easy but many people get it wrong and put it in the fridge. If it get a dry, dark place at room temperature it will keep for weeks. It can also be frozen or pickled or dried to keep for months.
About the Author:
You can visit awaytogarden.com for more helpful information about How To Store Garlic To Avoid Spoiling.
Aucun commentaire:
Enregistrer un commentaire