When selecting garlic for purchase, look for bulbs which are large, clean, and with unbroken skin. Avoid any bulbs with soft or brown spots, and try not to buy those that have shoots sprouting from them since that indicates that the garlic bulb is aged. If there are any green shoots which sprout after you have already bought garlic, simply remove them as they tend to leave a bitter taste in your mouth which can linger for a long time even after being cooked.
The best way to store uncut garlic is in mesh bags or loosely woven baskets. It’s important that the area is dry, cool, and has enough air circulating. We often have storing racks for potatoes etc. in our kitchens, and they can be used to store whole garlic for up to a week or two. Just know that once they start sprouting it’s time to quickly use them or maybe plant them.
After cutting and peeling, garlic can be stored in an airtight container for up to two weeks, but this is not a great option if you want to store garlic for a longer period of time. For long-term storing, you can blend the garlic into a puree or paste, and store it in the freezer for a couple of months.
Firmly hold on the stalk and remove the papery skin
Start separating the cloves
Hold down the clove, and with a sharp knife, remove the end.
Peel off the thin layer of skin on the clove
Begin chopping until the desired size is achieved.
For a fine chop or mince, keep dicing until you get the smallest possible cubes.
Now that you’ve mastered the art of cutting garlic, go out there and try a world of garlic related recipes.