• When selecting a head of garlic, look for large, clean, firm bulbs with unbroken, dry skins.
• Remove any green shoots from cloves because they give a bitter taste that persists when garlic is cooked.
• Store garlic in a cool, dry place where air can circulate. Refrigerating garlic inhibits flavour and dehydrates the cloves.
• To peel garlic, place clove on cutting board and gently press with side of knife until skin starts to break. Discard skin.
• Garlic can be either minced with sharp knife or crushed using press. The Canadian Living Test Kitchen prefers mincing garlic to reduce bitterness and strong flavour, especially when garlic is raw.
• Cooking time affects garlic's strength: the longer cooked, the less the taste and smell, and the more milder, slightly nutty the flavour.
• Although a head of garlic varies in size and shape, it usually contains 10 to 15 cloves.
• For quick roasted garlic, place peeled cloves in small saucepan with small splash of oil. Cover and cook over low heat, shaking pan occasionally, until tender and golden, about 15 minutes.
