HOW TO CHOOSE GARLIC

GARLIC

Garlic, a member of the onion family, has been cultivated for thousands of years and is widely used for both its culinary and medicinal attributes. As Americans have become more accustomed to garlic flavor and knowledgeable about the many health benefits of eating garlic, popularity of this crop has increased.

Most garlic in the U.S. is grown in the mild climate of northern California. Varieties adapted to mild climates and then grown in cold climates often do not perform well and usually develop a very "hot" flavor. Garlic is an adaptable species, however, and over thousands of years, varieties have been selected that grow well in cold climates, often with better garlic flavor than the varieties grown in mild climates.

Garlic is available year round, but is freshest between March and August. Garlic is available in forms other than fresh, such as powder, flakes, oil, and puree.

Selecting Garlic

When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. Why buy small ones that are a pain to peel? As with all ingredients for cooking, buy the best garlic you can afford.

Also remember that a single bulb of garlic usually contains between ten and twenty individual cloves of garlic. The individual cloves are covered with a fine pinkish/purple skin, and the head of cloves is then covered with white papery outer skin.

When preparing garlic for cooking, remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness.

Garlic Measurements

1 head or bulb of garlic = (about) 10 to 15 cloves.

1 small garlic clove = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/4 teaspoon garlic juice = 1/2 teaspoon garlic salt

1 medium garlic clove = 1 teaspoon minced garlic = 1/4 teaspoon garlic powder

1 large garlic clove = 2 teaspoons minced garlic = 1/2 teaspoon garlic powder

1 extra-large garlic clove = 1 tablespoon minced garlic 

Storing Garlic

Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location (dampness is the enemy of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.

Cooking With Garlic

Be careful not to overcook or brown garlic when sauteing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually cooks in less than 1 minute. Do not have the cooking oil too hot.   When sauteing onions and garlic in a recipe, add the onions first. When the onions are just about done, add the garlic.

Sauteing Garlic - Sauteing is the most common method used for cooking garlic. It will bring out the nutty but savory flavor of the garlic. Garlic can be sauteed in oil or butter but be careful is using butter because is will burn much faster than oil.

1. Select a pan or skillet with a heavy bottom that will provide for even heating. 
2. Heat the oil or butter over medium heat and then add the garlic.  
3. The garlic should be stirred often to prevent burning.
4. If cooking with other ingredients that take longer to cook, such as onions, start cooking the other ingredients and allow them to start to cook before adding the garlic.