Cultivated for the distinct flavour of its bulb, Garlic is one of the kitchens superstar ingredient. As an allium , garlic is in the same family as other kitchen staples like onions, chives, shallots and leeks. Plenty of a nutritional punch and a supply of wonderful flavour to endless recipes. We call that a win-win.

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Rule #1: Garlic Burns Easily

Burnt garlic has a very bitter and unpleasant taste. When cooking with a frying pan, always add garlic towards the end of your process after other ingredeants have been added and reduced.

When grilling, buring garlic is almost unavoidable. Instead of seasonnig with chopped or minced garlic, use whole crushed cloves when mixing your marinade, making sure to remove them them before you start grilling.

Peeling

There are a few ways to go about this but like with most things, I can be naturally lazy and will opt for the path of least resistance. Hence, the garlic shakeweight method. If you dont have metal cups, you can stick to the traditional ways; either cutting of the stem side and peeling or simply just smashing a clove to easily release the skin.

Here's what you need:

  • 2 x Metal cups
  • 1 x Garlic head

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Nike FlyKnit 3

Place garlic on cutting board - root side up.
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Break apart the garlic head using pressure from your palm.
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Place unpeeled garlic into the metal cups or bowls. *Metal only, no palstic or glass.
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Shake with some effort.
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Remove peeled garlic and use as needed.

Cutting & Cooking

There are several ways to enjoy garlic in your dishes. Sliced, diced, minced, grated, smashed...the list goes on. Below we have covered 4 of the go-to was of preparing garlic for cooking and some ways to put your new garlic knowledge to use.

Here's what you need:

  • Cutting Board
  • Peeled Garlic
  • Chef Knife or Pairing Knife

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Whole

Roasted   
Garlic + Oil + Prolonged exposure to heat.
You can roast individually on a roasting rack, or, give the tried and true method of roasting the entire head at one time a try. Start by removing the loose outer layers from your head of garlic. Using a sharp chefs knife, cut the top off of the garlic to reveal the cloves inside. Set in a baking dish. Drizzle with oil and a sprinkle of course salt. Roast at 350°F for 45 minutes (or until tender). Once cooled, squeeze out the cloves.

Simmered   
Garlic + Oil + Low heat
A personal favorite, not only do you get delicious buttery soft cloves, you also get the bonus of garlic infused oil to use. Place peeled cloves into a small heavy saucepan. Add enough oil to cover. Gently simmer over low heat until tender, about 15 to 20 minutes.

Stewed   
Garlic + Broth (or water)
Ideal for broths, stocks, and soups, the stewing method yields garlic with a slightly more aggressive flavor. Give baking or simmering unpeeled garlic cloves in water or stock, oil & spices a try. Cove and cook until tender. Peel and use cloves as desired.

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Crushed/Smashed

*rewrite* Okay, so it's more like a controlled flatten rather than an all out hulk smash. Even so, after a long day of work, crushing garlic is almost therapeutic. Left whole and partially smashed (just enough to release its pungent oils), garlic adapts to a range of high-heat techniques, cooking steadily and lending a mellow richness to a dish. In [roasts, stews, quick meals and stir-fries], smashed garlic cloves are remarkably flexible, absorbing high heat and in turn giving off subtle but substantial flavor.

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Diced & Minced

*rewrite* Same cut, different thickness. The more you cut the garlic, the more of the allicin is formed and the stronger the flavor. If you cut a clove into 8 slices, it will have more flavor than if you cut it into only 4 slices. If you dice the clove into many small cubes, it will release even more flavor and if you mince it, you will release the most flavor.

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