Cookbook:Garlic
| Garlic | |
|---|---|
 |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Herbs and Spices
Garlic is an aromatic member of the allium family, along with others like onions and leeks.
Harvesting
editGarlic grows in large papery clusters underground, with long green stems above ground. The bulbs are harvested when the stalks/leaves begin dying,[1][2] after which they must be "cured" prior to long-term storage. This entails hanging the bulbs in a well ventilated space for a couple weeks in order to dry out the exterior of the head,[1][2][3] which protects the inner cloves from moisture and rot. Uncured garlic must be used quickly as it is more prone to spoilage.
Some growers will harvest immature garlic stalks and central stalks to sell as green garlic and garlic scapes.[4]
Characteristics
editEach papery garlic cluster is called a "head", "bulb", or "knob". This can be broken about into approximately 10–20 segments called "cloves",[2][4][5] each of which is attached to the root area and enclosed in its own papery skin. The skin can range from white or yellow to pinkish purple,[2] depending on the variety.
Garlic is typically classified as either "hardneck" or "softneck"; hardneck garlic has a hard stalk in the center of the head, while softneck garlic does not.[6][7] Hardneck varieties typically also have a single ring of cloves, while softneck garlic will have many very small cloves clustered within the larger outer ring.[6] Below these broader classifications, you will find individual varieties, each with sub-cultivars, all having slightly different characteristics. In addition, elephant garlic is a hybrid between garlic and onion, with a very mild flavor.[1][5][8]
| Hardneck (Allium Sativum Ophioscorodon) | Softneck (Allium Sativum Sativum) |
|---|---|
|
|
Garlic's characteristic strong aroma comes largely from sulfur-containing compounds,[2] especially allicin, which produces a "hot" flavor on the tongue.[9][10] Notably this compound does not exist natively in whole garlic;[2] only when garlic is physically damaged, whereupon the cells burst and enzymes transform non-aromatic precursor compounds into allicin,[2][5] do we get this strong flavor profile. The more the garlic is damaged, the more allicin is produced and the more pungency we perceive.[10] For maximum allicin, purée the garlic and let it sit for 1 minute to allow for full conversion before breakdown.[2][10] Heating whole garlic cloves beyond 140°F (60°C) deactivates the transformative enzymes,[10] so heat-treated garlic cannot produce allicin even when damaged. Additionally, with time and heat, allicin breaks down into other flavorful compounds,[8][9] which are less pungent but still garlicky.
Selection and storage
editWhen selecting heads of garlic, look for those that are firm, plump, and smooth, with well-dried skins.[8][11] Avoid any that feel wrinkly or squishy or that have sprouts growing from the top.[2][5][8] Store the bulbs in a cool, dry, dark place,[2][5] such as a dark cupboard or well-ventilated cellar—when ideally stored, garlic can last for months.[3] Avoid the refrigerator, as the ambient moisture will cause the garlic to rot prematurely.[5][8] Green garlic/ajetes should be selected and stored like scallions. Pre-peeled cloves of garlic can be purchased at some stores; store these in the fridge. Jars of minced garlic or garlic paste can be purchased[8] and kept at room temperature for a long time until opened.
To freeze fresh garlic, chop or mince it. Then roll it into a log in plastic wrap or portion it into ice cube trays.[5]
Never store garlic in olive oil at room temperature or leave garlic in oil to sit on the counter. Because garlic is grown in the soil, it is frequently contaminated with botulism spores, which are almost impossible to remove outside of an industrial setting. These spores are harmless as purchased, but they will grow and produce botulism toxin if left at room temperature in an anaerobic environment such as oil.[12] If you want to make garlic oil, infuse the oil over low heat and then store the oil in the freezer, where the spores cannot grow.
Preparation
editPeeling
editBefore using cured garlic, the cloves must be separated from their papery casing. There are a couple methods to do this, and the one you choose will depend on the garlic and your personal preference. First, separate the individual cloves from the head of garlic using your hands.[8] For the first peeling method method, grasp the top (or point) of the clove, and push the coarse base into a hard surface (such as a cutting board) until the paper "cracks", allowing it to be easily peeled from the clove. For the second, place the cloves in an empty jar and shake it vigorously to loosen the skins before cutting off the root end and peeling off the skin.[13] For the third, slice off the root and top ends of the clove, then make shallow vertical slits through the skin on two opposing sides of the clove, and slip the tip of a paring knife underneath the skin.[14] For the fourth, use a jar, mallet, or the flat of a large knife to crush the clove and pull the skin off.[3][8][13]
Processing
editAs a rule, the finer you chop or especially crush fresh garlic, the stronger the flavour will be.[14] This is because the pungent and flavorful allicin is only created when the garlic cells are damaged. The following table orders common preparation methods in order of increasing pungency:[5][10][14]
| Least pungent | Most pungent | |||||
|---|---|---|---|---|---|---|
| Form | Whole | Sliced, rough chopped | Fine chopped | Grated, pressed | Smashed and minced, mashed | Puréed, smooth paste |
| Tool | n/a | Knife | Knife | Microplane, garlic press | Knife, mortar and pestle, salt | Knife, blender |
| Use | Mild flavor | Even coloration, mellow flavor | Even coloration and distribution | Even distribution | Even distribution, pungency | Even distribution, pungency |
If you want less pungency in a more crushed form, try heating the whole garlic clove: before peeling, toast the clove(s) in a dry skillet over medium-high heat until the skins are golden brown all over.[5] This can inactivate the enzymes that produce allicin and prevent its production when breaking down the garlic.
If you will be cutting up the garlic, it's worth halving the clove to check for any green shoots on the inside. Because these can cause bitterness, you may want to remove them before further processing the garlic.[2][5]
Measurement
editIn recipes, garlic is often measured in cloves. However, depending on the head of garlic, an average clove can vary from 1 gram (0.035 oz) to 6 grams (0.21 oz), and personal judgment must be used to determine the amount to use. North American manufacturers of pre-packaged minced garlic consider one clove as 2.5 grams (0.088 oz). One teaspoon of minced garlic would contain the equivalent of 2 cloves.
Use
editGarlic is generally used in cooking as a flavoring for a wide variety of dishes, both in raw and cooked forms.[8] Though it likely originated in Asia, it has since spread across the globe and is used in many cuisines. Whole cloves are often roasted,[2][8] and as they cook their flavour changes dramatically to become sweeter and less pungent. When cooking in a pan or other medium where the garlic would be exposed to high, dry heat, use gentle heat to prevent scorching and bitterness[5]—350°F/180°C is a good upper limit.[2] Once overheated, garlic cannot be rescued and must be discarded.[11]
Garlic can also be further processed to make additional products. Fresh garlic can be pickled or turned into juice and extract.[3][5] It may also be carefully heated and aged to produce "black garlic", which is chewy, dark, and mild.[8] Drying is used to produce garlic flakes, powder, and salt.[1][3][5] Note that complex flavor will largely disappear with drying.[2]
Substitution
editWhile dried garlic and garlic powder have their dedicated uses, they cannot be used as a perfect substitute for fresh garlic.[12] If you do substitute dry for fresh, expect to lose the pungency and complex aromas.
Recipes
editReferences
edit- ↑ a b c d Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c d e f g h i j k l m n Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ a b c d e Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h i j k l m Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b "What is the Difference Between Softneck and Hardneck Garlic?". Grow Organic. 2024-08-09. Retrieved 2024-08-26.
- ↑ sowtrueseed.com (2024). "A Grower's Guide to the Different Types of Garlic". Sow True Seed. Retrieved 2024-08-26.
- ↑ a b c d e f g h i j k Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.
- ↑ a b c d e Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ a b Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ a b Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
{{cite book}}: Check date values in:|date=(help) - ↑ a b c El-Waylly, Sohla (2023-11-02). Start Here: Instructions for Becoming a Better Cook. Random House. ISBN 978-1-5299-1408-5.