Cooking garlic tames the strong flavor, and changes it in different ways

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked.Garlic, there's nothing like the smell of garlic.

The scientific name for garlic is Allium Sativum.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. The more cells that are broken, the stronger the flavor of the garlic will be. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. If using in a sauce, it can be sweated or sauted. To store fresh garlic, keep it in a dark, cool place, such as the basement. It's great in soups and sauces, roasted with meats or on its own, and it's wonderful mixed with butter and slathered on bread and then baked.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. It is related to the lily and the onion. Remove the garlic and let it cool. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. The roasted garlic is great mixed with cheese or potatoes, or on its own. For the mildest flavor, just use a whole or slightly crushed clove of garlic. The flesh should pop right out. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. Do not refrigerate or freeze the garlic, as it will begin to loose its taste. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly.

The strong flavor and odor of garlic come from auto plastic parts sulfur compounds within the cells.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste. Garlic is flavorful, and healthful, plastic pipe fitting mould and of course, it will keep those pesky vampires away.

Don't be afraid to use garlic in your cooking. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

. The skin will come right off. When cool enough to handle, separate the cloves of garlic, and squeeze each one. To saut garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter