Choose garlic heads that are firm to the touch, with no nicks or soft cloves. If you notice dark, powdery patches under the skin, don’t buy it because this is an indication of a common mold which will eventually spoil the flesh.
Store unpeeled heads of garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Stored garlic properly and it can keep up to three months.
As garlic ages, it will start to produce green sprouts in the center of each clove. These infant green sprouts can be bitter, so discard them before chopping the garlic for your recipe.
Garlic can also be purchased as peeled whole cloves or minced, both stored in olive or vegetable oil. It is imperative that garlic in oil be stored under refrigeration to avoid potentially deadly botulism bacteria growth. If you use a lot of garlic and wish to cut your preparation time down, you can pre-peel and store your own in olive oil in the refrigerator, but the best flavor will come from freshly peeled cloves.
Research Source: About Home Cooking
One bite and you’re hooked. Try this Garlic Herb Tilapia.
Garlic Herb Tilapia
Copyrighted 2013, Christine’s Pantry. All rights reserved.
4 teaspoons butter, softened
1 teaspoon garlic powder
1 teaspoon Italian seasoning
4 tilapia fillets
salt and pepper, to taste
1 teaspoon lemon juice
Preheat oven to 375 degrees. Line a sheet pan with tin foil, and lightly spray sheet pan with non-stick cooking spray.
Combine first 3 ingredients.
Sprinkle fish with salt and pepper. Spread garlic herb mixture on fish. Bake 8 to 10 minutes, until fish is cooked and easily flakes with a fork.
Drizzle lemon juice on fish just before serving. Serve immediately. Enjoy!