What is it?
无数食谱首先要炒大蒜，因为这个可食用的灯泡（Lily家族的成员）的丁香非常美味。根据您的烹饪方式，大蒜可以温和，甜美，自信和刺激性 - 无论您喜欢它。大蒜还被生生，经常切碎或捣碎成糊状物，凯撒沙拉调味料，并在调味的黄油中制成大蒜面包。
厨房数学：
2 large cloves = about 1 Tbs. finely chopped
没有吗？
葱有时会在腌泡汁，香醋或炒锅中取代大蒜，但其味道会更具洋葱。蒜粉or granulated garlic are not good substitutes, especially for sautéing.Find out why.
How to choose:
Buy firm, plump, heavy heads with tight, unbroken papery skins. The heavier the garlic, the fresher, juicier, and better tasting it is. Avoid bulbs that are dried out or have soft spots or mold. Green shoots in a bulb are a sign of internal growth in the clove, which is an indication of old garlic. And as with other produce, bigger doesn’t necessarily mean better. Varieties vary in size, and many people find that a smaller bulb of garlic has more flavor than a larger one. Resist the convenience of prechopped garlic. It doesn’t taste nearly as good as fresh garlic and won’t keep as long.
How to prep:
To peel a clove of garlic, first break the skin. Set the clove on a cutting board and cover it with a flat side of a chef’s knife. With the heel of your hand, apply light pressure to the knife blade—enough to split the skin, but not so much to crush the clove (unless, of course, you want it smashed).Remove the germ(the sprout in the center of the clove), especially if it’s pronounced and especially for recipes that call for raw or quickly cooked garlic. For quick-cooking, chunky dishes, like pasta sauces and sautéed vegetables, finely mince or thinly slice garlic to get the best release of flavor. For long-cooking braises and stews, roughly chop or thickly slice garlic so it slowly melds with the other ingredients.
如何存储：
Store garlic in a cool, dry place. For just a few heads, a ventilated ceramic container or garlic keeper is perfect. If you buy a large amount of garlic, hang it in a mesh sack in your basement or garage—as long as it’s cool and dry there. Never store garlic in a plastic bag, and keep it out of the fridge, unless you have a low-humidity drawer.
-
RecipeChicken Couscous with Dried Fruit
Dried fruit and nuts are found in many North African dishes. What I love about this simple yet flavorful dish is that the naturally sweet dried fruits take center stage…
-
RecipeRoasted Lemon Shrimp Scampi with Linguine
Loaded with garlicky shrimp and a rich lemon flavor, this pasta dish comes together easily and will disappear quickly. Serve with extra grated cheese.
-
RecipeSeared Skirt Steak with Garlicky Tequila-Lime Salsa Verde
这种温暖的黄油酱即可在熟悉的腌料和无处不在的中美洲绿色莎莎上进行即可。牛排是酱汁浓烈风味的海绵。
-
RecipeSeared Skirt Steak with Smoky Saffron and Tomato Purée
Strong Spanish flavors power this sauce. The pimenton offers up smokiness, the vinegar a pleasant tang, and the saffron infuses the tomato with its deep earthiness.
-
-
RecipeQuick Steak Stir-Fry
Just a few ingredients create an explosion of flavor in this dish, thanks in large part to funky, fermented black bean sauce, which be found in the Asian section of…
-
-
RecipeThai Chicken Skewers with Peanut Sauce
Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much…
-
-
RecipeParsley Pesto-Marinated Grilled Chicken Thighs
当时间短但期望很高时，我会转向这个迅速的工作日腌料。为了从烤无骨大腿中引起大烟味，请确保暴露得很多……
评论
发表评论
评论