GARLIC

GARLIC. Fresh garlic is most often the garlic of choice in these recipes. However, when convenience or cost is a factor, or when a smooth texture is desired we use powdered. You’ll note that sometimes fresh and powdered garlic are called for in one recipe. This is done for greater garlic flavor. We put the powdered in first, then near end of cooking time add the fresh garlic. For instance, fresh garlic in a soup or sauce that’s going to cook for an hour or more will lose much of its flavor by the end of cooking time. Re: garlic salt: I never use it. I’d rather control the garlic and salt separately.

Grating garlic produces the most potent flavor results. Since every surface of the garlic is exposed and juices retained, greater flavor and aroma is released. Peel garlic and grate over small (but not miniscule) holes of the grater, then force the nub through the holes by pushing it against the grater with a fork. Take the grater and smack it against a hard surface (or break-proof bowl, if that’s where you’re adding it to) several times to release the gratings. If particles still remain on the grater, then draw the tines of a fork along the grater to set them free. Using a large knife, skim the top of the hard surface to gather all the gratings into a pile, which are now ready for use.

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