Garlic Press

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Garlic has been hailed for its many health benefits. Even old legend tells stories of strength and courage of garlic that always ate it. It was also known for helping to fend off evil spirits and has been seen as the cure all others for the common cold, and health conditions. Essentially, Garlic is a natural food that is nutritious and should be included as part of a healthy diet.

Garlic has a strong taste and smell is the result of sulfur compounds. A often used to flavor of various meats and dishes. This is a very popular part of the Mediterranean and Middle Eastern countries and in China and India. Americans also consume large amounts of garlic. More than 250 million pounds of garlic, it is estimated that Americans use each year and with the popularity of garlic benefits health, that number is steadily increasing.

The varieties of garlic
While many consumers may think that garlic is garlic, in reality there are about 300 varieties garlic grown worldwide. California is the state leader in the production of garlic and it is estimated that 90% of American garlic is grown there. Garlic is harvested in two different time periods - early, which is harvested in mid summer is white or greyish in color. Late garlic is whitish in color. Other varieties of garlic include:

American Garlic - has white skin and strong flavor.

Chile Garlic - has a reddish skin and strong flavor. This variety is grown garlic in Mexico.

Green Garlic - has a green bulb with a long green top and small apex. The green garlic is harvested young so the flavor is milder than mature garlic.

Italian Garlic - has a mauve color and taste is considered softer than the American garlic.

Selection and storage of garlic
Consumers can buy the garlic all year. It is available both fresh and frozen. When selecting fresh garlic, look for heads that are firm to the touch and stay away from soft or rough teeth. Keep garlic in a cool, dark place, but not in the refrigerator. It will stay good for several weeks. There are holders of mud made to keep garlic fresh for longer periods of time. If teeth outbreak still usable, but will have the same strength in taste. Outbreaks can be used as chives as an additive to many dishes.

Using garlic
Peel the outer skin layers of the bulb to remove the garlic cloves to taste the full capacity. Nails unpeeled odor can also be used to get a taste silenced some dishes. Garlic can be added during cooking or in a marinade and can be removed before serving the dish. Garlic also can be crushed, ground, pressed or mashed potatoes. The more finely garlic is cut, the stronger its flavor. Do not use the green core of the head of garlic, as it is bitter in taste. When cooking with garlic, the flavor will be diminished in strength. The longer its cooked, the milder it becomes. If sauteed with garlic, not to burn or use too high temperature or the garlic will become bitter tasting.

Recipe for garlic

Garlic Chicken Adobo

You will need:

* 4 pounds skinless chicken breast.
* 12 cloves garlic, peeled and cut in half
* ½ cup of vinegar.
* ½ cup salsa soybean.
* ½ cup water.
* Coarse ground black pepper to taste.

Preparation
Brown chicken in a large skillet, then drain fat.

Add the garlic, soy sauce, vinegar, water and pepper.

Cover and simmer for about 35-40 minutes, until very tender. Turn the chicken once during this time.

About the Author:

Tisha Kulak Tolar is a writer for Fit4EverYoung.com, where she writes about
bodybuilding
, exercise, general
health and fitness,
nutrition and supplements.

Article Source: ArticlesBase.com - July Veggie of the Month: GARLIC

Can you put ginger through a garlic press?

Ok, I'm not very good at small chopped real things, I'm not good at wielding a knife larger than a kitchen knife, and I'm not even very good with that. Can I put fresh ginger through a garlic press to make it sufficiently small to a stir-fry was thinking of doing this week? Any advice would be greatly appreciated! Thank you all in advance! PS If you have a very good stir-fry recipe you want to share, that would be incredible!

Ginger is very fibrous, so a garlic press is not advisable. Unless you only want the content humidity. Grate the ginger is the method I use, and the tastiest way to improve a stir-fry dish.