Garlic is one of the best foods you can have in your kitchen. With its unrivaled ability to transform something tasteless into something heavenly, it’s truly every chef’s bread and butter (no pun intended). However, there are some mistakes you might be making involving garlic that can be holding you back. Here’s what they are, and how to avoid them.
Buying Stale Cloves
Definitely don’t buy stale cloves if you don’t absolutely have to. The peak season of garlic takes place from midsummer to early fall, so it’ll be easier to find fresh garlic around then. However, during the rest of the months, make sure you find garlic bulbs that are firm, white, and bright.
Storing it Wrongly
In order to prevent your garlic from getting spoiled, you need to be careful about where you store it. A dark, dry area with room-temperature circulation is the way to go. If you’re not doing this, your garlic is suffering as a result.
Prepping it Wrongly
The method in which you prepare your garlic will heavily influence the impact it has on the food. The more you chop it, the more taste you’ll get out of it. If that’s what you’re looking for, then great! However, if you’re looking for a more mellow garlic accompaniment, then we’d advise putting in the clove as a whole.
It’s shockingly easy to overcook garlic, and your dish will suffer as a result. If you’re sautéing a dish with garlic, don’t add the garlic too early in the process, and don’t put it on high heat.