One thing I've heard cooks talk about is removing the green growth from garlic. Have you ever tried to plant a clove in garlic in the ground to see what would happen? Sure enough it grows. The green is supposed to be bitter and a little difficult to digest. I've never had much of a problem with it, but what the heck, remove it, it's easy enough, and represents yet another reason you don't want or need a garlic press.
From Drop Box |
From Drop Box |
10-12 cloves of minced garlic
Olive oil, about 4:1 oil to garlic by volume
optional: hot chile pepper or 2 (I added a couple of chipotles)
Put on the stove on super-low, and let it simmer until the garlic is barely brown, maybe a couple of hours. What have you made?
Infused oil and minced garlic confit (kohn-FEE). Alternatively, you could just cut the fuzzy part of a whole head of garlic off, stick it in foil with some olive oil, and throw it in the oven while you're cooking something else, and you've got whole clove garlic confit, just like the stuff from the olive bar at the grocery store. It's great stuff to have around, and a good way to make use of bulk garlic. I can hardly use all the stuff up before it starts growing or goes bad.
From Drop Box |
OK, so it wasn't that difficult, and really very little of it is when you apply a couple of basic techniques and plan appropriately.
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