Garlic can amazingly change the taste of any dish. You should not give it up because of the strong smell, you just need to remember a few simple rules for its correct preparation.
Bake the whole head
It is better not to fry the garlic in a pan, but to bake it whole in the oven. It will morph into a soft caramelized miracle that will take the dish to a whole new level. It is perfect for dressing salads and for pasta sauce.
Preheat the oven to 180 degrees. Remove the top layer of husk from the garlic and cut off the top of the head about 0.5 cm thick. Sprinkle generously with olive oil and sprinkle with salt and pepper. Wrap the head in foil and bake in the oven until soft and golden brown.
30-45 seconds for garlic
If, according to the recipe, the garlic needs to be fried, then this should be done no more than 30-45 seconds. Otherwise, it can burn and become bitter.
We cut and crush
For a more pronounced garlic smell, the cloves need to be passed through a press; for a less pronounced aroma, it is better to cut them. And for the barely perceptible presence of garlic in the dish, whole cloves are added.
Grated garlic
Not everyone is able to chop the garlic finely and finely, like a real chef. It's OK. It can be easily grated onto a cheese grater. This should be done right above the dish where the garlic is added so as not to lose the aromatic juice.
Lemon versus garlic
One of the downsides to cooking garlic dishes is the strong smell and sticky juice on your hands. The easiest way to get rid of everything at once is to rub your hands with lemon peel.
We store garlic correctly
In theory, fresh garlic has no expiration date. Nevertheless, the maximum aroma and taste remains in it for two months. If the head has already been broken, then it must be used within 10 days. It is better to store garlic in a cool and dry place, but not in the refrigerator, otherwise it will lose its flavor.
If you need to peel a large amount of garlic, then there is simple but incredibly effective way.