Tips on garlic

  • Updated: March 15, 2014 - 2:00 PM

Cook’s tips

• Use only firm, smooth garlic. Avoid soft, shriveled bulbs or bulbs with sprouts.

• An average size garlic bulb yields roughly 2 to 3 tablespoons roasted garlic.

• To store, wrap the roasted cloves tightly in plastic wrap and refrigerate for up to 3 days.

Garlic 101

The longer that garlic roasts, the mellower — and sweeter, even slightly nuttier — it becomes.

Garlic, like leeks and onions, is a member of the allium (lily) family. Its pungent scent originates in alliinase, an enzyme that “asserts itself when cell walls inside the garlic cloves are cut or crushed,” writes Leanne Kitchen in “The Produce Bible.” “The more finely the garlic is cut, the more of this sulfurous compound gets released, which has distinct consequences for cooking with garlic. Heat destroys alliinase so the longer you cook garlic, and the higher the heat it is cooked at, the milder the resulting flavor.”

Address book

128 Cafe, 128 N. Cleveland Av., St. Paul, 651-645-4128, www.the128cafe.com. Open for dinner Tuesday through Sunday.

  • related content

  • Winter survival technique: Roasted garlic

    Friday March 14, 2014

    The uses for roasted garlic are limitless. Substitute its mellow richness for raw in sauces, salad dressings and mashed potatoes. Or soups.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

question of the day

Poll: Which top 2014 restaurant do you most want to try?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close