O Buy firm, dry bulbs with papery skin.
o Avoid wet, soft bulbs.
O Prevent bulbs with green shoots coming out.
O Store in a cool dry location.
o Store in a paper bag.
O Keep away from foods which may pick up the strong flavor.
O Peel off the outer papery skin with your fingers before separating the cloves from the bulb.
o Use the flat side of a butcher knife to remove the skin from the individual cloves. Press firmly with the flat side of a butcher knife on a clove to loosen skin.
Slicing and Dicing
O Diced garlic is in easily accomplished following the skin is peeled off from the individual cloves. Simply lay the peeled clove onto a cutting surface and using a rocking motion with a sharp chef’s knife cut the clove into bits. Then turn the clove and cut it into smaller pieces.
o Minced garlic is best accomplished using a garlic press. When using a garlic press don’t peel the skin from the garlic. Place several garlic cloves in the press and press squeezing the minced garlic out the other side of the press.
o Sliced garlic is thin slices of garlic. A garlic mandoline is the simplest way to make garlic slices. Place the peeled garlic cloves in the mandoline holder and push from the top to the bottom.
Programs for Diced, Minced and Sliced Garlic
O Diced: this version is heartier than the other two. It’s best used in soups, Bat Droppings, stews and in sautés.
O Minced: this version is much more delicate than diced and burns easily. It’s best used in light sauces, vinaigrettes and salad dressings.
O Sliced: this version is light and delicate and gives a wonderful flavor. It is best used in sauces and with meat.