O Buy firm, dry bulbs with papery skin.
O Prevent bulbs with green shoots coming out.
O Store in a cool dry location.
o Store in a paper bag.
O Keep away from foods that may pick up the strong flavor.
Slicing and Dicing
O Diced garlic is in easily accomplished after the skin is peeled away from the individual cloves. Simply lay the peeled clove on a cutting surface and having a rocking motion with a sharp chef’s knife cut on the clove into pieces.
O Minced garlic is best accomplished using a garlic press. When using a garlic press do not peel the skin from the garlic. Place several garlic cloves in the media and press down squeezing the minced garlic out the other side of the media.
o Sliced garlic is thin slices of garlic. A garlic mandoline is the simplest way to create garlic slices.
O Diced: this version is heartier than the other two.
O Minced: this version is much more delicate than diced and burns easily. It’s best utilised in mild sauces, vinaigrettes and salad dressings.
O Sliced: this variant is light and delicate and gives a wonderful flavor. It’s best used in sauces and with meat.