Sunday is here again and I know you’re preparing for the traditional Sunday meal, for you it may be the Usual Sunday Rice. While for many others it is not the regular Sunday Rice.
Well, this article is not about the Sunday Rice tradition, but one of the major ingredients in most of our meals. I am talking about “garlic”.
How you preserve this ingredient to last longer is to be our focus for today.
First, purchase no more than one or two heads at a time, and make careful selections. Look for full heads of garlic with firm cloves and tightly closed skins. Avoid anything that is soft to the touch or that has begun to sprout (garlic cloves with bright green shoots coming out of the top).
Garlic with a purple tint is perfectly OK; it’s just a distinct kind known as hardneck (because to the woody stem). This stem is absent in soft neck or all-white garlic. You can switch between the two types.
Unpeeled garlic cloves or complete heads of garlic should be kept in a cool, dry location in a container with sufficient airflow (such as a mesh bag or loosely woven basket). Keep it out of the sun in your pantry or in a basket on your counter.
Although we don’t recommend storing whole heads of garlic in the fridge since it might cause sprouting, whole peeled cloves, sliced, or chopped garlic are all excellent alternatives. If you cut more garlic than you needed for a dish, store it in the refrigerator in an airtight container. Use it in two to three days.
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