Garlic
Buy, Store & Prepare
Buying and Storing
Look for bulbs that are firm, plump, non-sprouted and unshrivelled. The paper-like sheath around each clove should be completely closed. Avoid those that feel spongy, show a powdery mould or smell musty.
Store in a dry, well-ventilated location. Check to make sure they remain clean, firm and dry.
Preparing and Cooking
Garlic is usually peeled and finely chopped before using in a dish. Cooking mellows its flavour and subdues its bitterness and strong smell, so it's seldom eaten raw. It can be roasted whole in its papery covering.
It's a great flavouring for pizzas, pasta dishes, with chicken, beef, lamb, potatoes, tomatoes, vegetable stir-frys as well as with mayonnaise, bean salads, and on its own, as the base for Spanish garlic soup.
