O Buy firm, dry bulbs with papery skin.
o Avoid wet, soft bulbs.
O Avoid bulbs with green shoots coming out.
O Store in a cool dry place.
o Store in a paper bag.
O Keep away from foods that may pick up the strong flavor.
O Peel away the outer papery skin with your fingers before separating the cloves from the bulb.
Press firmly with the flat side of a butcher knife on a clove to loosen skin.
Slicing and Dicing
O Diced garlic is in easily accomplished after the skin is peeled away from the individual cloves. Simply lay the peeled clove on a cutting surface and using a rocking motion with a sharp chef’s knife cut the clove into pieces.
O Minced garlic is best accomplished using a garlic press. When using a garlic press don’t peel the skin from the garlic. Place several garlic cloves in the press and press squeezing the minced garlic out the other side of the media.
A garlic mandoline is the simplest way to make garlic slices. Put the peeled garlic cloves in the mandoline holder and push from the top to the bottom.
O Diced: this version is heartier than the other two. It’s best used in soups, stews and in sautés.
O Minced: this version is much more delicate than diced and burns easily. It is best utilised in mild sauces, vinaigrettes and salad dressings.
O Sliced: this variant is delicate and light and gives a terrific flavor. It is best utilized in sauces and with meat.