Thai Food Ingredients Garlic

Thai food Ingredients garlic

Garlic (gra-tium): Fresh garlic is a key ingredient for many Thai dishes, including curry paste, which incorporates up to 30 small cloves in a paste. Also use in stir-fry, first smashing the clove with the side of a heavy knife, before adding to hot oil. Stir once and then add the remaining ingredients called for in your stir-fry recipe

About Garlic

Known as the stinking rose. The edible bulb is made up of sections called cloves, that are encased in a parchmentlike membrane. Three major varieties are available in the US: the white-skinned strongly flavored American garlic; Mexican and Italian garlic, which have mauve-colored skins and a somewhat milder flavor; and the white-skinned, mild flavored elephant garlic, which is not a true garlic, but a relative of the leek. Green garlic, is young garlic before it begins to form cloves; resembling a baby leek, with a long green top and white bulb. Garlic’s essential oils remain in the body long after consumption, affecting breath and even skin odor.

Ingredient

Season: available year-round

How to select: Choose firm, plump bulbs with dry skins. Avoid soft or shriveled cloves and garlic stored in the refrigerated section of the produce department.

How to store: Store fresh garlic in an open container in a cool, dark place. Unbroken bulbs can be stored up to 8 weeks. Once broken from the bulb, individual cloves will keep 3-10 days.

How to prepare: Crushed, chopped, pressed, pureed, minced or roasted

Matches well with: beans, beef, beets, cabbage, chicken, eggplant, fish, lamb, lentils, mushrooms, pasta, pork, potatoes, rice, shellfish, spinach, tomatoes, zucchini