How to keep fresh garlic
Many cooking experts agree on the idea that it is better to keep fresh garlic, especially for a quality issue, since they maintain their properties better. The truth is that garlic has a lot of sensitivity to temperature changes, its main enemies, direct sunlight and little ventilation being. Based on this, here are the keys to preserve fresh garlic for longer:- Select quality garlic. You will know that garlic is fresh because of its firm texture, dry skin as paper and without shoots. Leave aside the garlic of soft bulb, wrinkled, yellow, hollow, with outbreaks, full of earth or belong to the refrigerated food section in the stores. Consider that a soft garlic is already very mature, so it will soon expire.
– Wash the garlic. If you want to keep the garlic of the garden that you have sown, laval and eliminates the earth.
– Leave them very well. Humidity is an enemy of most food and this condition includes garlic. So after washing it, you must let it dry very well before storing it. One way to dry the garlic correctly is to leave it hanging from the stem for a week. To hang the garlic you can braid or tie them to a rope (the air must always circulate between them). Drying this food before storing it not only prolongs its freshness, but it enhances its flavor. If it is garlic not sown by you, you can dry them with kitchen towels (of the absorbent type).
– Acquire a garlic conservator. Before putting our garlic in a strategic place in the kitchen we need to get a container. In the market there are containers specially designed to preserve this food in optimal conditions. Generally, they are ceramic containers with holes that favor a controlled environment: dry, dark and ventilated (the garlic does not dry or wet). Other alternative containers are mesh or wire baskets, or anyone who has ventilation holes, you can even improvise your own conservative using a kraft paper bag. Remember that the air should always circulate between garlic, whether heads or teeth.
– Warehouse for them in an adequate place. What are the ideal conditions for keeping garlic? A ventilated, fresh, clean, dark site. For example, a shaded corner of the kitchen. The worst sites to keep garlic are spaces without ventilation or wet, a place where sunlight is directly reflected and especially the refrigerator.
– Guard them at room temperature. The ideal temperature for storing garlic should be constant and range around 15 ° C (60 ° F). Garlic is very sensitive to temperature changes.
– Use the garlic soon if you already left the bulb. When you get a tooth to the bulb, a regressive count begins. An intact bulb can be kept up to 8 weeks (well stored). The teeth separated from the bulb last between 3 and 10 days.
How to keep garlic in olive oil
The preserves in oil isolate food, which prevents them from entering microorganisms that accelerate their decomposition. In addition, this type of preserves does not modify the organoleptic characteristics of the food. On the other hand, you can customize this preparation by adding spices and/or herbs. To carry out this trick and learn to keep garlic in oil you only need to get the following ingredients and follow the indicated steps.
Ingredients and materials
– 1 garlic head (bit in pieces)
– 4 or 5 pepper balls
– 2 bay leaves (Romero, thyme, coriander, basil, parsley, among others) also serves
– Extra virgin olive oil (it also serves as canoe or sunflower but thus varies the taste of the preserves)
– Glass jar (clean and sterilized)
Procedure to keep garlic in oil
Before entering the details of the preparation, some tips never come bad, so take note:- Always keep the garlic covered with oil after each use. Thus you avoid that the remaining garlic that is exposed are damaged.
– Boil the garlic after peeling them. If you prefer garlic with a softer and less aromatic flavor, after peeling you must boil them for 1 minute. Once boiled, take them and get them for cold water (1 or 2 times), do them very well and, finally, start with the recipe. This is optional.
– Preferably choose olive oil that serves to fry (in case you use the oil during some preparation). Keep in mind that apart from garlic, you can use this aromatic oil for any recipe.
That said, do you already have all the ingredients at the table? Well then follow the steps of this video. This retain remains in perfect condition for 1 month.
How to keep peeled garlic
Another efficient trick to conserve peeled garlic is to prepare a brine with them. This type of preserves is very similar to the pickle, but does not include vinegar. If you prepare brine, you can also add your culinary stamp by adding aromatic herbs and spices. In addition, you can decrease the salt of any preparation, because this ingredient is already added in the garlic.
Ingredients and materials
– 4 peeled garlic heads
– 500 ml of water
– 1 CDA Sope of thick salt rashes
– Two lemons juice
– 1 bay leaf
– 1 CDA of black pepper (in grains)
– Glass jar, clean and sterilized, with airtight lid (capacity 1/2 kilo)
Steps to keep peeled garlic
– Acquire quality garlic, preferably fat head.
– Wash the garlic heads and bay leaf. Dry them very well with cooking paper.
– Wash the lemons brushing them, if possible. Dry them with kitchen paper.
– Peel the garlic and cut your teeth in half, eliminate any outbreak.
– Reserve the garlic cut inside a bowl and cover it with film paper.
– Pour water into a saucepan, add salt and lemon juice. Kitchen over high heat and after 5 minutes add pepper and laurel.
– Wait until the seasoned water grass, then add the garlic. Reduce heat intensity and cook over medium-low heat.
– Wait 3 minutes before removing fire preparation.
– Place the garlic inside the jar. The jar full of garlic and liquid should be, at most you can leave 1 cm from the edge.
– Label the jar scoring the product name and the packaging date.
– Save the jar in the fridge.
Approximate conservation time: 6 months.
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