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Garlic is one of the most used ingredients in many people’s kitchens. I find that I often use garlic, but living in the Northeast I d have trouble finding “good-looking” garlic sometimes. The garlic I find certain times of year is rubbery and is not tightly packed. In the interest of finding good garlic I went on a little research mission to find out more about garlic. So what should you look for and how should you store your garlic?
When looking for garlic you should find firm heads without soft spots. If your garlic has soft spots then it has started to spoil on you. Another thing to look at is the color and texture of the outer skin. The garlic should not have spots and should have a really white skin.(Unless you are using a purple variety or something)
So how should you store garlic? According to Martha Stewart Living the best way to store garlic is, “in a mesh bag in a dark cabinet or in a decorative pottery garlic keeper.” Do not store your garlic in the fridge, the moisture will contribute to quicker spoilage. Peeled cloves of garlic can be stored in the freezer in an airtight container. Keep in mind when you thaw the garlic it will not be as firm as fresh garlic and not as strong in flavor.
Try some really garlicky recipes like:
Sara Moulton’s - Garlic Roasted Potato Skins
Rachael Ray’s - Roasted Garlic, Feta, and Walnut Dip
Emeri Lagasse’s - Garlic-Roasted Asparagus