How many of us always have garlic in our kitchen? I appreciate its amazing natural healing elements, the fact that garlic is honorably claimed as “nature’s antibiotic,” and the unproduced flavor it gives to food. My mom shared her “best kept secret” about garlic (I question if the secret is really guarded, but my mom does not need to know); how wonderfully inviting aromatic scent it gives to any room. It smells heavenly to walk into the kitchen where garlic cloves had just been bathed in warm olive oil. I know of some (not I) that actually walked with warm fry pan to each room in the house.
I want to share what I learned from my mom regarding the use and storing of garlic.
Garlic cloves cradled in my infamous wooden mortar/pestle
It comes in numerous forms such as powdered, dried, chopped, peeled cloves and fresh in its natural form. I like to use fresh garlic, as the fresh flavor cannot be duplicated (although I do sometimes use garlic powder on occasion). I have found that ready chopped garlic in jars can have a bitter flavor. Fresh garlic is such an easy item to store and is not expensive so why not buy fresh. You can leave it on the counter or in the fridge either open or in brown paper bag. Do not store it in a plastic bag, again as other vegetables, it needs to be exposed to air.
Many people have asked me, how do you crush garlic into a paste. The answer is very simple and easy. As far as I can remember, my mom, grandma,and aunts have always used a wooden mortar and pestle. They peel each clove, sprinkle of salt and with a loving force, pound the garlic to a paste. It becomes incredibly smooth, great for spreading, using raw in salad dressings (I have the best salad dressing for a future blog) or sauteing. I have tried marble and plastic mortar/pestle sets but have found that the wooden ones give much more control and stability. I have also tried other gadgets (i.e. garlic crusher) for making garlic into a paste, but nothing comes near. The old-fashioned method, the wooden mortar/pestle proves to be the best.
Up close and garlic
One very important to note is that you need to add salt on the garlic, it helps break it down. I have tried to pound the garlic without the salt, it doesn’t work nearly as well, the garlic still stays chunky, not smooth enough. (Biting in a piece or chunk of garlic unexpectedly isn’t always pleasant). Salt is the secret key to making a smooth paste. It just takes a few minutes for the process. Don’t be afraid to use some force to pound the garlic. I don’t put more than 3 or 4 at a time. Also, if the garlic is not so fresh, it is alright to use, it just takes a few minutes longer to break down (sometimes the older cloves can be a bit rubbery).
Smooth garlic paste
Simply garlic
Washing the pestle is also very easy. Just rinse with warm water and transfer immediately to dry. Do not leave it wet or soaking in the sink, you don’t even need to use soap. Let it air dry and it will last many years. I have had this particular one for at least 15 years. I really cherish mine, not only because of its history but also how it does its job; simply and perfect (do I sound sentimental?). Over time, a subtle hint of the garlic scent become ingrained in the wood…its wonderful! If you use the pestle/mortar for ingredients such as spices, I suggest you keep the one for garlic separate. The scent and taste of the garlic may transfer.
You can purchase these at middle eastern markets for around $7. Very affordable, it’s a must have item that also showcases well on the kitchen counter.
Life's Cooking 