Tips on cooking with garlic

Its best to cook garlic lightly as overcooking can destroy some of its delicate compounds. The longer it is cooked the more flavor it loses.

Most recipes recommend adding garlic at the beginning. Maybe you can try cooking with half at the start and the other half towards the end?

Garlic can be cooked, eaten raw by mincing or crushing and sprinkling on the meal or salad.

Stir fry it with vegetables or add it to a slow cooking strew in the last few minutes of cooking time.

The easiest way to prepare garlic is to crush the peeled garlic in a garlic press. Or you can crush the clove or cloves with the flat part of a knife, pressing down firmly and working it into a paste. Or chop it up into very small pieces. Or yet again another option is to grate it on a fine vegetable grater setting.

Garlic is also available in powder, dried or minced form. It is more delicious fresh.

Look for firm compact heads of garlic.

Store fresh garlic bulbs and heads in a cool, dry, dark place for about two to three weeks.

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