Q: I have a lot of bulb garlic in my home. What is the best way to store it?A: Garlic is covered with papery skin, ranging in color from stark white to yellow to reddish. When buying garlic, look for plump, firm heads with the papery skin intact. There are at least 66 varieties of garlic, so taste varies widely.
Store garlic in a cool dry place, not in the refrigerator or freezer. Freezing garlic compromises its texture and taste. To make garlic oil, heat the garlic in the oil until the cloves begin to lightly brown. Let the oil cool and then discard the cloves. The oil keeps for up to a week.
Generally speaking, one finely chopped medium clove yields one teaspoon of garlic. Three finely chopped medium cloves yield one tablespoon and 12 finely chopped cloves yield one-fourth cup. Cooked garlic mellows in flavor, especially if it cooks slowly or is cooked in milk.
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