Best Cooking Time - Techniques - Methods - Flavors

Garlic Recipes & How to Use Garlic & Garlic Cooking Times

cauliflower head

There are two main types of garlic hardneck and softneck.

If the top has a hard "stick" at the top it is hardneck. Hardneck bulbs have fewer cloves so the cloves are larger.

Softneck bulbs can be rather large with multiple layers of cloves. They generally have a longer shelf life and under ideal conditions can be stored for up to 9 months.

There are also numerous varieties of heritage garlic that can sometimes be found at farmers markets such as Spanish Roja, Lorz Italian, Oregon Blue and others. These are usually more expensive because they are harder to grow, but their unique flavor can make it worth searching them out. Elephant garlic is not actually garlic but is a relative of the leek. It can, though, be used in garlic recipes but will not have the same flavor intensity as true garlic.


Garlic Cooking Method

Cook until desired tenderness

Raw Thinly sliced, minced, or crushed through a garlic press

garlic may be boiled for 20 min. if you wish to tame its flavor


cut off tips across the top of the whole bulb, drizzle with olive oil wrap in aluminum foil 350 F 1 hr. or longer if browning is desired;

Saute thinly sliced cloves - 5 min. start in cold oil (be careful not to burn or they will turn bitter)

whole bulb - 8 min.

Garlic Tips And Techniques

Garlic bulbs keep best in the dark ( e.g. in a brown paper bag, and may be refrigerated. If the bulb starts to sprout, cut the green sprout away.

Storing peeled garliccloves in oil can, under certain conditions, cause botulism - which is deadly. To make storing garlic in oil safe, soak peeled garlic cloves in vinegar for 12 hours before storing them in oil. Then keep the jar under refrigeration.

This tip is from Linda and Fred Griffith's book Garlic, Garlic, Garlic. The soaking in vinegar method was also in Harold McGee's On Food and Cooking (but for a shorter time.)

To peel garlic cloves remove cloves from head by pressing on the side of the head with your hand. Remove paper from cloves by placing the broad side of a chef's knife on the clove and hitting the knife above the clove. Well that's how I used to do it until I saw a video of Chef Todd Coleman using two bowls to remove the paper from an entire head of garlic cloves in less than 10 seconds. He separated the cloves in the traditional pressing down with his hand. But then, he placed the cloves in a large metal bowl, covered the bowl with a second bowl and shook vigorously for less than 10 seconds. All the cloves were de-papered. Brilliant!

Could this work with just a small pot and a lid? I tried it and YES! Simply put the separated cloves in the pot, cover with a lid, shake vigorously for 10 seconds or less and there they are ready to use. Thanks Chef Coleman for one of the best time saving tips ever.

Keep an eye on your pan as you cook garlic. If it burns it turns bitter. If cooking onion and garlic together start with the onion and add the garlic later.

Used around the world especially Cajun, Chinese, Creole, French, Indian, Italian, Korean, Mediterranean, Mexican, Middle Eastern, Moroccan, Thai, and Vietnamese cuisine.

Flavors That Go

Common ingredients used in garlic recipes include:

bay leaves
cayenne pepper
celery stalks
chicken broth
chicken stock
chili powder
chopped fresh parsley
Dijon mustard
dried oregano
dried thyme
dry white wine
fresh lemon juice
grated Parmesan cheese
green bell pepper
green onions
ground coriander
ground cumin
heavy cream
olive oil
Peanut oil
red bell pepper
red onion
red wine
red wine vinegar
rice vinegar
sesame oil
sour cream
soy sauce
Vegetable oil
white wine
Worcestershire sauce

Classic Garlic Recipes:

Mojo de ajo
Chicken with 40 cloves of garlic
Spaghetti aglio, olio e pepperoncino (garlic, oil, and hot peppers)
Garlic Bread
Garlic Butter
Garlic Vinaigrette
Garlic Mashed Potatoes
Mussels in garlic sauce
Garlic paste





Return to Home

Enjoy This Site?
Then why not use the button below, to add us to your favorite bookmarking service?

| Privacy Policy | Return to top Copyright© 2009 - 2012