Cooking Garlic

Photo: Tim Sackton – CC BY-SA 2.0 | cropped to square

BEFORE COOKING:

Immediately before cooking, peel and rinse the garlic cloves.

COOKING:

Place the garlic in a small amount of cold water if you want its flavour and aroma to infuse the stock (for example, when making soup). If cooking garlic as a standalone dish, add it to boiling water so that it retains most of its juices. Cook the garlic for 10 minutes. Start timing from when the water returns to a boil. Immediately after it boils, add salt (approximately 2 teaspoons per litre of water). It is also advisable to lightly sweeten (about 1 teaspoon per litre of water). You may also add milk. Cook covered – this reduces cooking time and preserves vitamins. To test if the garlic is cooked, insert a fork or knife; if it goes in easily, it is done.

AFTER COOKING:

After cooking, drain the garlic. The cooking water, rich in nutrients, can be used in sauces, soups, etc.

SERVING SUGGESTION:

Drizzle with melted butter and sprinkle with toasted breadcrumbs.

Enjoy your meal!