Apart from adding incredible taste to food, garlic is known for its exceptional health-related effects.
Its medical qualities are directly related to the manner in which garlic is stored. You have to learn several basics, in order to keep it usable over long periods of time.
* Selecting garlic *
Your selection of garlic is the first step towards longer preservation and proper storage. Select pieces that are hard to the touch and having no visible scars or hollow spots. Examine garlic for mould or other signs of spoilage before making a purchase.
* Traditional garlic storage *
Garlic should be stored in a dry and well-ventilated place. For best results, keep it in the shade. You can store garlic this way for up to three months. Garlic needs to ‘breathe’ so you will have to place it in open containers and keep it from direct exposure to sunlight.
Select appropriate storage containers. Special perforated containers are usually the best, since they let the air in and out. You can also place garlic in paper bags. To avoid the appearance of mold, refrain from using plastic containers.
You can store garlic in the fridge for a short period of time. If you have chopped more garlic than you will need for meal preparation, put the extra amount in an air-tight container and place it in the fridge. Use this amount as soon as possible since even if it is stored at low temperatures, garlic will spoil quickly.
* Poor garlic storage techniques *
Storing cloves in the refrigerator is a bad idea, since they will get moldy very fast. Freezing garlic is another inappropriate storage technique, since its taste and medical qualities will change.
Marinating garlic can also help you prolong its storage. Never keep garlic in vegetable oils, especially at room temperatures. The consumption of such garlic could lead to botulism.
* The best garlic storage method *
Drying garlic in the oven is probably the best method you can use to ensure long-term storage and the preservation of the taste. This technique is quite simple. Clean garlic and cut it into small pieces.
Put the garlic in a baking dish and let it stay in the oven over a period of two hours. The oven should be preheated to 60 degrees Celsius (140 degrees Fahrenheit). Once the two hours pass, decrease the temperature and keep garlic in the oven until it feels completely dried.
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