Innkeeping NOW Summer 2015

Garlic FAQs and Some Tips
WHAT? Garlic for breakfast?
Salsas, frittatas, vegetable fruit casseroles, omelets, in fact
many innkeepers add garlic to savory breakfast dishes.
What is the best way to store garlic? In a cool place, away from direct
sunlight and with good air circulation. Garlic prefers to have a
stable temperature and humidity, as fluctuation will produce condensation
and cause rot or sprouting. Ideally, the combination of temperature
plus humidity should equal about 60 degrees at 40% humidity.
Are there dangers associated with garlic? Yes, it can cause botulism
if incorrectly stored. Its sulphurous nature makes it a prime breeding
ground for botulism (clostridium botulinum). Botulism is a nasty toxin that can result in major stomach illness sometimes
leading to death. The worst danger from botulism comes if raw garlic is stored in oil at room temperature - or even for too
long in the refrigerator. Never store raw garlic in oil at room temperature.
What’s the best way to peel garlic? It’s so sticky! Separate the individual cloves and place in a bowl, run hot water over the
cloves and let them soak for about 5 minutes. You can then remove the peel with a knife, crush with the edge of a knife blade
or with a meat pounder. Soaking them in hot water removes the sticky residue.
Can you freeze garlic? Yes, finely chop the cloves either by hand or in a food processor. Cover with pure olive oil and wrap
well. This is the best way to store fresh chopped garlic as well for up to a week in the refrigerator. If freezing, spread garlic
out on a sheet pan, this way chunks can easily be removed. Garlic does pick up freezer orders, so wrap with extra layers.
Frozen garlic keeps well for up to 3 months in the freezer without losing it’s flavor.