HER3678 - Garlic powder
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Description
Description
Ground garlic
We buy fresh garlic and dried garlic when the heads are plump and the cloves are very firm. If green sprouts protrude from the cloves, the garlic is reaching the end of its life. Local garlic is offered between April and August.
In mouth
Garlic is one of the most popular flavor enhancers. The garlic from here has crunchy and juicy flesh with a powerful and spicy taste. The garlic flower, which is actually the germ of the bulb, is also appreciated. Although its taste is obviously reminiscent of garlic, it is nevertheless more subtle and delicate, like that of asparagus with garlic.
Source: https://ici.radio-canada.ca/mordu/ingredients/73/ail
Sold in a 75 g jar
Keeps
At room temperature
Dried garlic will keep for several months, even a year.
In the fridge
Fresh garlic, less durable than dried garlic, can be kept for around ten days in the refrigerator.
In the freezer
Less recommended, the freezer option can still help if you have a large quantity of pods to process. Once peeled, they will keep for several months, although they are slightly less tasty.
Source : https://ici.radio-canada.ca/mordu/ingredients/73/ail
Lavoie herbs and spices
Agrees
Difficult to choose the best garlic pairings. Almond and garlic are at their best when prepared in aso blanco, a cold Spanish soup. Basil, with its refreshing, herbaceous aroma, contrasts with the spiciness of garlic. Cucumber is another powerful ally that comes into its own in tzatziki. As a flavor enhancer, pods compliment white fish, as do lamb, parsley, tomato and thyme.
Source: https://ici.radio-canada.ca/mordu/ingredients/73/ail
Cooking
Since garlic is widely selected to flavor dishes, its usefulness is more than varied. It is found, among other things, in marinades, in vinaigrettes, in salads, in soups and in many condiments and sauces.
Believed
The taste of raw garlic is of course powerful. Once chopped or pressed, garlic can be added to any preparation you want to spice up. Prioritize fresh garlic for its flavor. Aioli is a very satisfactory example of its use, as is tzatziki. You can also insert raw garlic cloves into meats to flavor them when cooking.
Grilled/BBQ
Once cooked, the oven-roasted garlic head cloves make a delicious spread, as do when they are candied in foil.
Stove
With a little olive oil, pan-fried garlic is added to purees, pasta dishes and soups. Avoid coloring it, as it will become bitter.
Source: https://ici.radio-canada.ca/mordu/ingredients/73/ail
Garlic is the bulb of a perennial vegetable plant, from the liliaceae family (same family as onions, shallots and chives). Although it originates from Central Asia, garlic is today mainly distributed by China, the world's largest producer.
Anti-vampire protection, cure for all ills, culinary delight, garlic has been in our lives for quite a while now, for around 5000 years, to be more precise. Although imported garlic invaded the markets more than 20 years ago, garlic from Quebec, although still marginalized, is making a notable comeback. Little marketed, local garlic is offered in several cultivars, separated mainly between hardneck garlic, also called stick garlic (Marbled Purple Stripe, Glazed Purple Stripe, Porcelaine), which produces garlic flowers, and softneck garlic which does not produce garlic scapes (Artichoke, Silverskin, Middle Eastern). Increasingly popular, black garlic is also making waves. It is actually a bulb of white garlic aged for 30 days in a special container. Depending on the variety, seeds will be planted in fall and winter. Strangely, if garlic planted in autumn bears the name of this season, garlic planted in winter rather bears the name of the season in which it is picked, that is to say spring garlic. Fresh, dried, powder, flakes and even salts, garlic is as versatile in its formats as in its usefulness in cooking. Why choose garlic from Quebec despite its higher price besides the desire to take part in the buying local movement? Quebec garlic is recognized for the richness of its flavor and its increased preservation capabilities. Since the pods do not travel through various temperatures, germination is slowed. In addition, a third of Quebec production is organic.
Source: https://ici.radio-canada.ca/mordu/ingredients/73/ail
