TIPS BY TALLYRAND
10 Garlic Cooking Tips
purchasing garlic look for bulbs that have plump,
firm cloves with the papery outer sheath intact. Avoid
garlic that is soft, spongy or shrivelled.
the bulbs in a cool, dry place. Do not refrigerate.
Garlic needs air circulation so do not store it in
a plastic bag, keep it on your shelves or windowsill
but out of the sunshine.
separate the cloves from the bulb, place the bulb
on a solid surface, place both hands on top and apply
pressure. You will hear the crack as they start to
peel a large number of cloves, drop them into a pan
of boiling water for 10 - 20 seconds (known as
blanching), drain and plunge into iced water,
(known as refreshing), drain and the skins
should just easily slip off.
peel a small amount of garlic place the blade of a
large knife on top of the clove and smack the blade
with your fist, the peel is then easily removed and
you will have partly crushed the clove.
smaller the garlic pieces, the stronger the flavour
that is imparted into the foods:
you want a nice mild flavour, lightly perfumed food,
even a sweetness use whole, unbroken garlic cloves
(they may even be left with the peel on)
a slightly stronger nuance is required thinly slice
a fuller flavour, finely chop it (also known
as minced garlic)
it is a full on, in your face, vampires wont come
near taste you want then crush the bulbs to a pulp
crush the garlic with a knife, first lightly chop
it, sprinkle on a big pinch of salt (which releases
the garlic juices) and then by rub the flat of
your knife back and forth over it.
longer you cook garlic the less astringent it becomes
and the flavour will soften. When sautéing garlic
be careful not to burn it. Burnt garlic has an unpleasant
remove garlic odour from your hands, rinse your hands
with fresh lemon juice or scrub with a bit of salt,
then rinse with cool water.
freshen your breath after eating garlic, chew on a
sprig of fresh parsley.
hope this demystifies and explains garlic use a little
better for you? With this knowledge now in hand, lets
hit the kitchen and cook up a storm with my all time
favourite recipes that features garlic.
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org