Garlic: A Quick Guide

Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it's own.

Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

Tim Sousa is the webmaster for Classy Cooking, a library of free online recipes. Come and check out our selection of recipes, or share your own recipes with others.

---

Better Baking Technique: Is it Done Yet?

Are my breads, cookies, or cakes baked and ready to... Read More

The Joys of Refrigerator Cookies

Baking cookies seem to fill the house with a sense... Read More

Troubleshooting Machine Bread

Bread machines-wonderful inventions that they are-don't think very well. You... Read More

What You Need in a Gourmet Kitchen

The best way to decide what you need in your... Read More

The Perfect Scone: Keys to Make Your Scone Just Right

Ah, there's nothing like a tender, steaming scone in the... Read More

Reductions: Proving Less is More

Any liquid can be reduced just by heating it -... Read More

Secret of Light and Fluffy Biscuits and Pancakes

Would you like to lose some weight -- in your... Read More

Buying, Storing, and Preparing Apples

When buying apples, look for those that are firm and... Read More

10 Wide Open Tips For Food Safety In The Great Outdoors

Hiking, camping, and boating are good activities for active people... Read More

Must Haves for Any At-Home Chef

With the holidays on their way soon, many people will... Read More

How to Make a Cajun Roux

The process of preparing Cajun food is in no way... Read More

Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok

Non-stick woks do not require seasoning, and come with simple... Read More

Is Your Cookware Poisoning You?

For over 40 years scientists have known that the fumes... Read More

Cooking Filet Mignon

Filet mignon is French, of course, with filet meaning "thick... Read More

Two for One Dinners: Turkey

If you find leftovers boring, uninviting or downright "yuck," then... Read More

Cookware ? Whats In It?

Have you ever wanted to buy new cookware but didn't... Read More

The Best-Kept Secrets of Beef Revealed! Get Ready to Become the Meat Expert in Your Family!

Do you helplessly stand at the meat counter looking from... Read More

How to Grill Most Any Vegetable You Can Think Of!

Grilling vegetables is easy. The fact that more people don't... Read More

Two for One Dinners: Ham

If you find leftovers boring, uninviting or downright "yuck," then... Read More

Cake Baking Tip Guide

Successful cake decorating is all about preparation. Baking and preparing... Read More

Hot Apple Pie - The American Apple Pie Legacy

While each country might have its own preferred style, "American... Read More

How to Prepare the Best Garlic Mashed Potatoes

Would you like to prepare the best Garlic Mashed Potatoes... Read More

The Wonderful Wok: Stir Frying Basics

Want to enjoy the tantalizing taste of Asian food at... Read More

Microwave Ovens and the Healthfulness of Microwaved Food

Microwave ovens do have benefits. They are certainly convenient. They... Read More

50% Less Cooking

50% Less Cookingwithout hitting the fast food button! Don't you... Read More

Secrets of Great Breads

Often we field questions about making great bread. Great bread... Read More

The Noble Crescent Roll - How to Roll a Masterpiece

Ahhh?the noble crescent roll. In some forms it has its... Read More

Foods That Freeze Well

"Can I freeze it?" is a question often asked in... Read More

Cooking -- What You Need To Know

From ancient times till the nineteenth century cooking was basically... Read More

Season Your Pans for Non Stick Cooking

Nothing is more frustrating than trying to cook a delicious... Read More

What?s the Thick on Roux? Thickening Soups and Sauces

Soups and sauces can be thickened in a variety of... Read More

The Art of the Marinade

It's a sad fact that these days it has become... Read More

Whats a Pan Dowdy?

Cobblers and dowdies, crisps and crumbles, buckles and betties-what are... Read More