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Top 10 Garlic Cooking Tips

  • When purchasing garlic look for bulbs that have plump, firm cloves with the papery outer sheath intact. Avoid garlic that is soft, spongy or shrivelled.

  • Keep 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.

  • To 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 separate.

  • 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.

  • To 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.

  • The smaller the garlic pieces, the stronger the flavour that is imparted into the foods:
  • if 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)
  • if a slightly stronger nuance is required thinly slice it
  • for a fuller flavour, finely chop it (also known as minced garlic)
  • if it is a full on, in your face, vampires wont come near taste you want then crush the bulbs to a pulp
  • To 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.

  • The 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 bitter taste.

  • To 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.

  • To freshen your breath after eating garlic, chew on a sprig of fresh parsley.

I 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.


Food and Cooking Tips
from professional
Chef Tallyrand


Born 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 de Gardemanger.

Germany 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 . . .

If 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 : info@hub-uk.com