Garlic Fresh Prepared 1kg – Great Value
Garlic Fresh Prepared 1kg – Vacuum Packed
Garlic Fresh Prepared 1kg – Order from N&C Produce Today – Call 07932 686498 to place an Order
Garlic Fresh Prepared 1kg daily so as to ensure freshness and for Shelf Life all Vacuum Packed in 1kg Bag.
If you would like to place an Order, call the Office on 07932 686498 and place your Order
We can also take orders for all Vegetable Prep so as to make Chefs life so much easier each day and prices we offer are competitive.
Topped and tailed, outer skin removed. Garlic Fresh Prepared 1kg Delivered chilled.
Variations of Ginger Prep 1kg are
- Diced
- Grated
- Sliced
- Whole Peeled
How do you Prepare and use Garlic
Peel the garlic by placing the whole bulb on a cutting board with the root side down.
Press down on top of the bulb with the heel of your hand, using your weight to separate the cloves.
Use your fingers to remove the cloves from the root.
Use a knife to trim a small amount of the root and tip end of each clove.
Do you have to Cook Fresh Garlic
Although raw garlic has a stronger flavor and more pungent smell than cooked garlic, it’s safe to consume.
Raw garlic also retains more allicin, which is the sulphur-containing compound responsible for many of garlic’s beneficial health effects.
How do I Prepare Garlic for Health Benefits
To activate allicin the garlic has to be chewed (raw), crushed or sliced.
You can change this and keep all the health benefits of garlic by making
ONE SIMPLE CHANGE.
Crush, chop or mince garlic and keep it away from heat for 10 minutes.
During this time the maximum allicin is created and stays intact during cooking.
What is garlic
Part of the lily, or allium, family, of which onions are also a member, garlic is one of the most indispensable ingredients around, and plays a central role in Mediterranean and Asian cookery.
A bulb composed of many individual cloves enclosed in a thin white, mauve or purple skin, it’s quite fiery, pungent and crunchy when raw. As it cooks it becomes more mellow and creamy.
It’s mainly available dried, but fresh (also known as ‘wet’ or ‘green’) garlic, which has a mild flavour, can also be found in some stores in season.
Dried garlic is sold either loose, in bunches or plaited into strings; generally speaking, the smaller the bulb, the stronger the flavour.
Solo garlic (just one large clove) and the large-bulbed elephant garlic are also available, though the latter is, in fact, more closely related to the leek, and has a very mild flavour and soft texture.
How to prepare garlic
Using your fingers, divide the whole bulb into individual cloves (if you don’t want to use the whole bulb, just pull away the number of cloves you need and leave the rest of the bulb intact, as it will last longer that way).
Remove any green shoots, as they taste bitter.
For crushed garlic, either use a garlic press (you don’t have to remove the skin) or lay the blade of a large knife on top of the clove and press it down hard with the heel of your hand.
Then remove the skin. If you’d like to break it down even further, sprinkle with some salt and crush it again.
For chopped garlic, peel the skin off, then slice.
You can then remove the skin. If any of the cloves have small green shoots, remove them before chopping, as they taste bitter.
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