The Ingredient Guide: Garlic

cooking

Jun 21

Everyone knows what a tomato is and that it goes great with spaghetti or in a salad. Onions and garlic too. Anyone can toss them in a sauce and enjoy it. Not everyone knows how to take these ingredients and use them in new, inventive ways or how to pair them with other flavors. The goal of The Ingredient Guide is to help teach your everyday cook how to make the most of all the ingredients they have at their disposal. It will also hopefully make everyone feel more confident experimenting in their kitchen to realize flavor profiles they might not have experienced otherwise.

Garlic was selected as the first ingredient for a few reasons. Primarily, because it is such a staple in nearly every type of cuisine with multiple methods of preparation. You can roast, toast, and poach it. You can chop, mince, or smash it before sautéing it into a base. That’s barely scratching the surface. The other reason is because not many people are familiar with garlic in its natural form with stalk and all and showing it here might open the everyday chef’s eyes to the whole world of food creation and preparation.