Garlic: A Quick Guide

By Tim Sousa


Garlic, there's nothing like                                   
the smell of garlic. It's        Cooking garlic tames the      
great in soups and sauces,       strong flavor, and changes it
roasted with meats or on it's    in different ways, depending  
own, and it's wonderful mixed    on how it's cooked. If using  
with butter and slathered on     in a sauce, it can be sweated
bread and then baked.            or sauteed. In sweating the   
                                 garlic, it is first chopped   
The scientific name for          finely, and then added to a   
garlic is Allium Sativum. It     cold pan with some oil, it is
is related to the lily and the   then gently heated, causing   
onion. Although related to       the oil to become infused with
the onion, and having a flavor   the garlic flavor. To sautee  
that very slightly resembles     garlic, heat the oil in the   
that of an onion, garlic does    pan first, and then add the   
not bring tears to the eyes      chopped garlic, stirring      
when chopped.                    frequently, and being careful
                                 not to let the garlic burn and
When buying fresh garlic, be     become bitter.                
sure that the head feels very                                  
firm when you squeeze it. Over   Roasting the garlic softens   
time, garlic will soften and     the flavor, and makes it soft
begin to sprout, which turns     and perfect for mixing with   
the garlic bitter. To store      cream cheese to spread onto   
fresh garlic, keep it in a       toast, or just spread on the  
dark, cool place, such as the    toast itself.                 
basement. Do not refrigerate                                   
or freeze the garlic, as it      To roast the garlic, take a   
will begin to loose it's         whole head of garlic, and     
taste.                           remove the papery outer skin.
                                 Place the garlic on a piece of
To peel a clove of garlic,       aluminum foil, and drizzle    
place it on a cutting board,     with some olive oil. Loosely  
and put the flat of the blade    wrap the garlic in the foil,  
of the knife against it. Press   and place it into a 350 degree
down on the other side of the    oven for 1 hour. Remove the   
blade with the heel of your      garlic and let it cool. When  
hand, flattening the garlic      cool enough to handle,        
slightly. The skin will come     separate the cloves of garlic,
right off.                       and squeeze each one. The     
                                 flesh should pop right out.   
The strong flavor and odor of    The roasted garlic is great   
garlic come from sulfur          mixed with cheese or potatoes,
compounds within the cells.      or on it's own.               
The more cells that are                                        
broken, the stronger the         Don't be afraid to use garlic 
flavor of the garlic will be.    in your cooking. Garlic is    
For the mildest flavor, just     flavorful, and healthful, and
use a whole or slightly          of course, it will keep those
crushed clove of garlic. For a   pesky vampires away.          
bit stronger flavor, slice or                                  
chop the garlic, and for the                                   
strongest flavor, mash the                                     
garlic into a paste.             

About the author:
Tim Sousa is the webmaster for http://www.classy-cooking.coman online directory of free recipes.


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