Garlic: the humble bulb that adds depth and flavor to countless dishes. But did you know there’s more to garlic than meets the eye (or nose)? Here are 11 secrets about garlic that will have you using it like a pro:
Secret #1: Peel it like a pro!
Ditch the smashing and chopping! Separate a garlic head into cloves, then place a large knife flat on top and give it a good whack with your palm. The skins will practically fall off.
Secret #2: Not all browning is bad
Lightly brown your garlic for a mellower, sweeter flavor. Burn it, and you’ll be left with a bitter mess. Use low heat and keep a close eye on it!
Secret #3: Green garlic shoots? Don’t toss them!
These shoots have a milder garlic flavor and can be chopped up and used in stir-fries, pestos, or even chimichurri.
Secret #4: Freeze leftover peeled garlic
Peel a bunch of cloves at once, throw them in a freezer bag, and you’ve got ready-to-use garlic whenever you need it.
Secret #5: Infuse oil with garlic magic
Gently simmer garlic cloves in olive oil over low heat until softened. Remove the garlic, and you’ve got delicious garlic oil for drizzling, dipping, or salad dressings.
Secret #6: Garlic can be roasted!
Toss whole garlic heads with olive oil and roast them until softened. Spread the roasted cloves on toast or blend them into sauces for a deeper, richer flavor.
Secret #7: Neutralize strong garlic breath
Parsley isn’t the only answer! Munch on an apple or pear after your garlicky meal to help freshen your breath.
Secret #8: Stored garlic hates moisture
Keep your garlic in a cool, dry place with good air circulation. Don’t store it in an airtight container, or it will mold.
Secret #9: Garlic isn’t afraid of a little heat
Sautéed garlic adds tons of flavor to stir-fries and other hot dishes. Just be sure to add it after the pan is hot to avoid burning.
Secret #10: Experiment with different varieties
There’s more to garlic than just the standard supermarket kind! Try elephant garlic for a milder flavor or black garlic for a complex, umami taste.
Secret #11: The sprout doesn’t ruin the clove!
If you see a little sprout growing from your garlic clove, don’t toss it! Just remove the sprout and use the clove as usual.
With these secrets in your arsenal, you’ll be a garlic master in no time! So go forth, experiment, and add some garlicky goodness to your next culinary creation.
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