|
GARLIC
|
Mandarin : Suan | Thai : Kratiam |
How to make garlic oil
 Garlic is a member of the lily family, which is the same genus as leeks and onions. The
earliest mention of 'garlic' was found in some Chinese texts that date back some
3,000 years; thus the belief that garlic originated from Asia. Garlic was accorded high
significance in ancient Egyptian ceremonies and has long valued it as food. The curative
qualities of garlic are well documented, and in many cultures it is used to ward off evil.
aroma
& flavor..
There
are several varieties of garlic, from the tiny heads to the aptly named 'elephant'
garlic. The color of the garlic skin from white to pink and purple, and the flavor can be
anywhere between mild and extremely pungent. In South-east Asia, the common variant has a
purple skin, a distinctive aroma and fairly strong flavor with a mild hint of sweetness.
Asian chefs tend to favor a miniature variant of the garlic. There are usually four to six
cloves in a bulb and the aroma and flavor are stronger and more concentrated. The Thai
miniature garlic have such thin skins that it is seldom necessary to remove them before
cooking. The cloves are simply smashed with a
cleaver then immediately tossed into a pan,
where the skins dissolve to become part of the dish.
culinary uses..
Garlic is considered a member of the 'holy trinity' of ingredients. Together with
ginger and onions, this trinity of ingredients form the basis of literally thousands of
Asian recipes, especially Peking (Beijing) and Sichuan cuisines from China. However the
almighty 'garlic' alone stands out as the cornerstone of Asian cooking. Garlic is
less popular in Japan where it is used mainly for medicinal purposes. Korean and Vietnamese
chefs use a great deal of garlic, and in Thailand, the mixture of crushed garlic, coriander
root and pepper is the foundation of many a Thai dishes, including the famous Thai curry
paste. Throughout Asia, garlic is used to flavor oil for frying, partly because of the
aromatic flavor it imparts, and also because it cuts down on the so called "oiliness". Raw
garlic is often used in marinades, dressing,
sauces and dips
preparation & cooking
techniques..
Garlic is always peeled before use. There are recipes that called for whole unpeeled garlic to
be used, where they are usually roasted and packed / stuffed inside a chicken or
turkey. The easiest and fastest way to peel garlic is to place it on a
chopping block and crush it with the flat
blade of a Chinese cleaver. The skin will separate from the flesh, and can easily be removed
before the garlic is crushed completely, again with the flat of the blade. Although both
cleaver and chopping block will need to be washed afterwards, it is still a lot easier than
using a garlic press.
For
whole cloves of garlic, or slices, just cut off the root end of the cloves and remove the
peel with your fingers.
If
the garlic is to be used in a spice mix, as is often the case in Asian cooking, put the
whole clove in a mortar and give it a blow with the pestle to release the skin. This skin
can then be removed and the garlic crushed with the other ingredients. Asian recipes are
often particular as to how garlic is to be prepared, that is sliced, chopped or crushed. As
a general rule, in the absence of specific instruction, crushed garlic is used so as to
impart overall flavor, the amount determining the intensity. Garlic slices are used for
accent, and are sometimes added early in the cooking process, and then removed once they
have imparted a subtle flavor to the dish.
Apart
from buying whole cloves of garlic, most cooks would appreciate the convenience of buying
off the shelves or in small amounts from the Asian grocer, ready mince garlic in jars or
other containers. Dried garlic is also available, either in granules or flakes. Flakes needs
to be reconstituted in water before stir-frying, but can be added directly to braised dishes
with plenty of liquid. Garlic puree is also available in some Asian stores in the West, but
nothing can quite convince the Asian cook like freshly crushed garlic can!
storing
garlic..
Look
out for firm, plump garlic bulbs with clear papery skins, Avoid any that are beginning to
sprout. Garlic bulbs (heads) keep well if stored in a cool, dry place. If it is too warm,
the cloves will dry out and become powdery.
|
| VISIT OUR
WEBLOG