I was teaching quite a few English lessons there and the smell of garlic also drifted around the room.I thought this time that I would quickly just mention from what I picked up, some Tips on How to cook Garlic:
Garlic is a highly flavourful ingredient that is good for blood circulation as well and although many people use it in their cooking, very few know how to cook it properly so as to get all the benefits of the garlic. The process of cooking garlic starts with the selection of the right garlic and goes on to encompass a whole array of factors including peeling and cooking. This article provides some important tips on how to cook garlic.
The first tip to successfully cooking garlic is to select the best garlic. When choosing garlic, care must be taken to ensure that the bulb of garlic is not shrivelled, soft to the touch or spongy. Instead, the garlic bulb must be fat, big and firm and the skin must be completely intact and covering the garlic tightly. Before cooking garlic, check to see if there are any green sprouts in the center, they must be removed to avoid the dish tasting bitter.
If you are planning to cook a lot of garlic, blanche them for a few seconds and then plunge them into a container with cold water for easy peeling. When looking to cook rise or pasta and flavour it lightly with garlic, throw whole pods, either peeled or unpeeled into the water while the dish is cooking.
For sauces and dips where you would like to have a strong garlic flavour, you will have to mince the garlic finely and add to the sauce. Remember that the longer garlic is cooked, the less flavour you will have. Do not add the garlic too early or too late into the cooking pot as you can burn out the flavour or end up with raw tasting garlic in your dish.
I am in Barcelona right now. Some great Catalan Food also here and also lots of garlic :)
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