Garlic is a root vegetable with wonderful aromatic qualities, great for cooking.
Some excerpts from homecooking.about.com:
There are over 300 varieties of garlic grown worldwide. American garlic, with its white, papery skin and strong flavor is one of the most common varieties. Italian and Mexican garlic, both of which have pink- to purple-colored skins, are slightly milder-flavored varieties. Forms include whole heads, whole peeled cloves, minced fresh cloves, dried garlic powder, garlic extract, and garlic salt.
Fresh garlic is more difficult to peel. As garlic ages, it shrivels inside the skin, making it easier to peel.
Garlic Storage:
Peeling:
The easiest way to peel a garlic clove is to place it under the flat side of a broad, heavy knife and bang it with your fist. The papery skin will slip right off. There is also an entire shelf of tools at the gourmet store devoted to peeling and preparing the clove, and it’s worthwhile to check out three of them. The first, a garlic press, can eliminate the peeling step, although you won’t get as much pulp as when you press peeled cloves. When you need whole, peeled garlic cloves, try a rubber cannoli. Drop a clove in one end, rub the tube on the countertop, and a perfectly stripped clove slides out the other side. (A rubber jar opener works, too.) Another handy tool to have in the utensil drawer is a garlic slicer. Like a mini mandoline, it creates wispy thin slices of garlic, which, when sauteed in olive oil, make a delicious garnish on vegetables and in salads.
- Garlic Basil Mayonnaise
- Garlic Cheese Fondue
- Garlic Clams with Linguine
- Garlic Ginger Pork Roast
- Garlic Herb-Crusted Prime Rib Roast Recipe
- Garlic Mashed Potatoes
- Garlicky Gold Mashed Potatoes
- Garlic Mushroom Ragout
- Garlic Press Review
- Garlic and Rum Roast Pork
- Garlic Sauce
- Garlic Soup Recipes
- Garlic Smashed New Potatoes
- Garlic, White Cheddar and Chipotle Mashed Potatoes
