|Sub-Category:||Food Preparation Techniques|
To make, put 4 to 6 minced garlic cloves in 1 quart of cider vinegar. Let stand, covered for 20 days. Strain, then bottle.
Storing Garlic in Oil
It is a practice with some of us who want garlic immediately handy for cooking, to peel and store it in oil. Garlic is a low acid vegetable, so it needs to be acidified to prevent the growth of micro-organisms and especially to prevent the formation of botulism toxin (caution: undesirable side-effect: DEATH!). Acid treatment also prolongs the quality of garlic and prevents browning.
The method is as follows:
Cover peeled garlic cloves with vinegar and soak the cloves for 12 to 24 hours.
Drain off the vinegar. It can be reused as garlic-flavored vinegar. Cover the garlic cloves with oil.
Refrigerate the jar of garlic and oil, and use it within 3 months.
(Source of this information is Dr. George York, the University of California at Davis.)
Garlic cloves can be roasted with an asador or a small dry skillet over high heat. Leave the skin on whole garlic cloves and roast until the exterior turns brown and the interior is soft. When the garlic is cool enough to handle, remove its skin.
Choose garlic by weight and size; the heavier it is, the fresher it is likely to be. Large heads have bigger cloves that take longer to dry out.
The more garlic is cooked, the milder it gets. Roasting produces a mild, sweet, nutty flavor; boiling, a mild flavor; saut