Garlic Tips and Hints

As always, feel free to add your own hints and tips within the comments.

  • Choose garlic bulbs that are firm with tight skin rather than shriveled with loose skins. Ignore garlic that has green shoots growing from the top.
  • If you find green shoots within the garlic bulb, remove and discard as the green shoots will add to a garlic’s bitterness.
  • Keep the garlic dry and cool when in storage. Moisture will make garlic spoil.
  • Peeled garlic can be stored for up to five weeks in it’s own container. Also keep peeled cloves cool
  • 3 medium cloves of garlic equates to roughly one tablespoon of finely chopped garlic. Also, one clove of garlics equates of 1 teaspoon of finely chopped garlic.
  • To avoid the garlic sticking when dicing, cutting, slicing, mincing, etc, add 1/8 teaspoon of salt for every three cloves of garlic being cut.
  • Crushing or pressing a garlic clove releases more of its oils and gives a stronger flavor than if the cloves was sliced or left whole.
  • There’s no need to remove the papery garlic skin if using a garlic press.
  • To remove garlic skin stuck in a garlic press, use a toothpick to dislodge.
  • In order to prevent excessive browning, avoid adding garlic to hot oil. Instead, place in cool oil and allow to come to temperature.
  • The flavor of garlic becomes more delicate the longer it is cooked within soups and stews.
  • Overbrowning garlic while sauteing will result in a bitter taste.
  • A milder taste of garlic can be obtained by blanching unpeeled garlic cloves in boiling water prior to use.
  • To combat garlic odor on one’s breath, eat a sprig of parsley, or chew on a whole coffee bean.
  • To remove the smell of garlic from ones hands, use lemon juice, or supposedly rubbing the bottom of a stainless steel spoon over your hands and fingertips while they are submerged under running water will do the trick.