O Buy firm, dry bulbs with papery skin.
O Prevent bulbs with green shoots coming out.
O Store in a cool dry location.
O Keep away from foods that may pick up the strong flavor.
O Peel away the outer papery skin with your fingers before separating the cloves from the bulb.
o Use the flat side of a butcher knife to remove the skin from the individual cloves. Press firmly with the flat side of a butcher knife on a clove to loosen skin.
Slicing and Dicing
O Diced garlic is in easily accomplished following the skin is peeled off from the individual cloves. Simply lay the peeled clove on a cutting surface and having a rocking motion with a sharp chef’s knife cut the clove into pieces. Then turn the clove and cut it into smaller pieces.
o Minced garlic is best accomplished using a garlic press. When using a garlic press don’t peel the skin from the garlic. Place several garlic cloves in the press and press squeezing the minced garlic out the other side of the media.
o Sliced garlic is thin slices of garlic. A garlic mandoline is the easiest way to make garlic slices. Place the peeled garlic cloves in the mandoline holder and push from the top to the bottom.
Uses for Diced, Minced and Sliced Garlic
O Diced: this version is heartier than the other two. It’s best used in soups, stews and in sautés.
O Minced: this variant is more delicate than diced and burns readily. It is best utilised in mild sauces, vinaigrettes and salad dressings.
O Sliced: this variant is light and delicate and gives a terrific flavor. It is best used in sauces and with meat.