Culinary Traditions Of South America: ArgentinaArgentina is South America's second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is...
Fresh StrawberriesSpring has arrived, bringing with it the sweet start of strawberry season. Strawberries, the first fruit to ripen in spring, are enjoyed all over the world, with native forms growing on every continent except Africa and Australia. Families in 94% of...
How to Cook Turkey on Natural Gas Grills The holidays bring with them thoughts of carving and servingdelicious turkey dinners to your family and friends. Traditionhas its fans, but perhaps this year you'd like to try a twist toyour turkey recipe. If you have a gas grill and...
Making a Perfect Spanish Tortilla.Spanish Tortilla, how to make this traditional Spanish dish aswell as a few interesting variations. Mexican and Spanish Tortillas are not to be confused as they aretwo very different dishes. Likewise this Spanish omelete is onlya distant...
Weight Loss With Avocado, Walnuts and Crispy Bacon Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the...
Garlic the ins and outs of Buying, Slicing and Dicing
Buying Garlic
* Buy firm, dry bulbs with papery skin.
* Avoid wet, soft bulbs.
* Avoid bulbs with green shoots coming out.
Storing Garlic
* Store in a cool dry location.
* Store in a paper bag.
* Keep away from foods that may pick up the strong flavor.
Peeling Guide
* Peel away the outer papery skin with your fingers before separating the cloves from the bulb.
* Use the flat side of a butcher knife to remove the skin from the individual cloves. Press firmly with the flat side of a butcher knife on a clove to loosen the skin.
Slicing and Dicing
* Diced garlic is in easily accomplished after the skin is peeled away from the individual cloves. Simply lay the peeled clove on a cutting surface and using a rocking motion with a sharp chef's knife cut the clove into pieces. Then turn the clove and cut it into smaller pieces.
* Minced garlic is best accomplished using a garlic press. When using a garlic press do not peel the skin from the garlic. Place several garlic cloves in the press and press down squeezing the minced
garlic out the other side of the press.
* Sliced garlic is thin slices of garlic. A garlic mandoline is the easiest way to make garlic slices. Place the peeled garlic cloves in the mandoline holder and push from the top to the bottom.
Uses for Diced, Minced and Sliced Garlic
* Diced: this version is heartier than the other two. It is best used in soups, stews and in sautés.
* Minced: this version is more delicate than diced and burns easily. It is best used in light sauces, vinaigrettes and salad dressings.
* Sliced: this version is light and delicate and gives a wonderful flavor. It is best used in sauces and with meat.
About the Author
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
