New to garlic

[Harmony]

I'm a young housewife, and just started using garlic. I started out with minced from a jar and still experimenting with amounts. I'm a little intimidated by fresh whole garlic and would like some advise...

[CM]

Hi Harmony and welcome to Talkfood!

Are you intimidated by using fresh garlic in cooking, or is your questions about preparation, etc.?

The simplest way to use fresh garlic is to smash a whole clove or two on a cutting board with the side of a large, heavy knife or cleaver (or even a large, smooth clean river stone). This helps to loosen the peel. Remove the peel and finely chop, slice or mash the garlic with some coarse salt. If you're just trying to infuse oil in a saute, you can either leave the garlic whole (for something that requires longer cooking) or if you're making a salad dressing, slice the garlic (you can use a potato peeler), finely mince it or even toss it in the blender or food processor with the rest of your vinaigrette.

[Harmony]

Thank you, that is helpful! As far as spaghetti sauces, etc., do I use a whole clove chopped up or is that too much?

[CM]

I wouldn't consider it too much. I use 4 or 5 cloves, more or less, depending upon how much sauce I'm making and how strong the garlic is (it can vary). But it's up to you and how much you like. Nobody can really tell you what to add, only make suggestions. You should always taste what you're cooking as you go along, and add what you think it needs.

[KarenB]

Just to let you know there is a variety called elephant garlic. It's about 3x the size of the clove you normally get in the store. Looks are deceiving, bigger is not better it actually has a very mild taste. Disappointing to those of us that like the stronger flavour. Raw garlic can have a "bite" to it. If your not used to it, try cutting a clove in half and rub it on your toasted bread or inside your salad bowl. This will give a very mild taste. I like to chop it and add raw. So very healthy. If you are sauteing. Don't let it brown or it will be very bitter. Do onions first if using then add the garlic. You can chop or mince and put in olive oil for an infusion for cooking but must be used in 1 week. Keep in the frig.

To peel you can use a rubber jar grip for skin remover. This is just a piece of rubber you can buy and roll the clove in it. Also you can soak in warm water for a few minutes and the skin will slip off. Just like the skin on a nut. I find the best to remove the skins is to cut the base first and then the tip, it seems to fall off easier.

I just peel 2 or 3 cloves and toss in the pot with my potatoes. Drain and mash all together for Garlic Mashed Potatoes.

You can cut off the top and place in a square of foil, drizzle with olive oil and seal. Cook in the 350 oven for 30 minutes and remove. Keep an I on it, time could vary. Let cool a bit and then squeeze out and use the mash on toast or other recipes . The roasting will "tame" the taste.

And then there is Cream of Garlic Soup and Forty clove roast chicken! Cooking really mellows the flavour. All healthy for you.

Another good use for garlic other than the vapire repellent is cut the clove in half and rub a bee or insect bite with it. The juice is an antiseptic. Also good for sore throats.....so I love my garlic!

[brigid]

Garlic is magnificent, and I agree... you gotta have some in the house at all times to keep vampires away, that is, unless you plan to invite them in! But, you must remember to use the fresh garlic with a light hand. It's wonderful in almost anything you care to use it in, pot roast, mashed potatoes, baked pork chops, chicken and rice, spaghetti sauce, alfredo sauce, rubbed on french bread with a little drizzled olive oil and then baked or broiled.... the list is endless. Don't be afraid to use your imagination. It is the kind of ingredient that always improves most any dish.