Innkeeping NOW Summer 2015

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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.
Contests……. Contests……. Contests……. Contests!!!!!! PAII members looking to stretch their chops at their photography skills and/or get competitive in the kitchen, have we got the contests for you! Enter one (or more!) of five categories for best photography and/or best recipes and the winners will be featured in the following issues on Innkeeping Magazine Quarterly! For Our Fall Innkeeping Now Magazine Best Exterior Picture-Fall Foliage Best Interior Photo-Bathrooms Best Photo-Beverages Best Recipe-Waffles Best Recipe-Savory Bacon Theme For Our Winter Innkeeping Now Magazine Best Exterior Picture-Holiday Wreaths Best Interior Photo-Holiday Decorations Best Photo-Desserts Best Recipe-Savory Muffins Best Recipe-Christmas Cookies ALL contestants will be featured in the monthly newsletters as well as their photos and recipes (with credit) posted on PAII’s Facebook and Google+ pages. Each photo and recipe will be judged by an independent, team of professional photographers and executive chefs. And a people’s choice award. Winners will be featured in PAII ‘s Innkeeping Quarterly Magazine. Get out your cameras, your smart phones, your whisks and your springform pans out and get ready to rumble! Questions? Email marketing@paii.org The deadline for this round of submissions for the Fall Innkeeping Now Magazine is September 1, 2015
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Innkeeping NOW Summer 2015

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