All about Onions and Garlic

Onions and garlic are used for culinary purposes. Here’s how to choose fresh garlic and onions

Garlic
Fresh garlic is available all year round. Choose a garlic that is plump, big and firm bulbs and with intact white covering. Avoid buying soft, with green sprouts and spongy. A single bulb of garlic is made up of many individual cloves that are consumable for 5 to 10 days. Fresh and undamaged garlic could stay long for between 3 to 4 months.

In our menu, avoid overcooking garlic for it will result to bitterness. This is mostly happening when our oil is too hot. Garlic is mostly use in sautéing, we can use oil or butter in this process. Either way, will give us savory flavored garlic.

Here is how to sauté garlic

Heat the oil/butter and then add our garlic (remember that butter heats faster than the oil).
To prevent from burning, constantly stir the garlic.

Onions

Look for firm, dry with no green sprouts or any spotting. Avoid buying onions with smell, because the inner part could be spoiled.

Here is how to properly cut Onions

Choose big onions for easier cutting, and use sharp knife. If only a small potion of union is needed, just peel the portion that is enough for your usage. Pack in zip lock the rest and refrigerate. Storing in an open plastic could make the rest of the food in the refrigerator taste like onion.

Most of the time in sautéing, onions are added first followed by garlic.