Thursday, 20 September 2012

String Of Garlic

I don't think there is ever been any time in my home that I have to say, oh I don't have garlic, ( ok i might say I am busy using the last ball of garlic so need to get some more tommorow)
As I use so much garlic in my cooking, we always buy garlic, in a string like you see in the picture.
Ofcourse during the spring and summer time I do buy fresh garlic from the market which I love.

Now it would be a shame if I don't write a little about Garlic as I am posting here this picture.
So thankyou Wiki for the info.
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo.
 With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.

Aparnetly according to Wiki India comes second in producers of garlic.
I am not surprised as I remember when I was at home , mom used to add in almost all the dishes garlic.
Culinary uses.

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
The garlic plant's bulb is the most commonly used part of the plant.
With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs,[2] and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic".
When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb.
 Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.
Inedible or rarely eaten parts of the garlic plant include the "skin" and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact.
 The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form.
Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger.
The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia
.
Garlic may be applied to different kinds of bread to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini and canapé.
Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.

In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus.
Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Mixing garlic with egg yolks and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.
Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic

Thankyou Wiki for the information if you want to know more info, just click the link i have given.
You Might think why suddenly such a intrest in Garlic here.
Well the reason is Aparna of My Diverse Kitchen her blog has Delicious recipes and Beautiful pictures.
She does a Monthly Photography Excersie and this month it is Adding Some Life to Your Photograph this involves taking photographs where food is the main focus of the photograph, with a human element that doesn’t distract from the food.
I have been using Hans hands as a prop for taking pictures for my earings to put in my Flickr account and after using him few times he was like I am not doing this anymore as it seems it makes him nervous when I ask him to do as I will b elike stand still don't shake etc... but then he coudn't complain now as it was not earings it was string of Garlic :-)


 

15 comments:

Vani said...

GOod info and nice click too, Finla!

indosungod said...

There is always garlic in my pantry. That bunch you have there looks fantastic.

Gloria said...

Finla I love garlics!:))

Chitra said...

wow, awesome click :)

Cham said...

Love the click! We are garlic fanatic too... like to throw in all my food :)

sra said...

I simply love looking at purple garlic. Your photo's really nice.

Angie's Recipes said...

We adore garlic! Beautiful click.

Rosita Vargas said...

Soy fan del ajo esa ristra esta hermosa ,me encanta tu cocina lindas fotos,abrazos desde Chile hugs,hugs.

Cakelaw said...

Thanks for all of these interesting garlic facts.

Hamaree Rasoi said...

I am a Garlic maniac !! Always present in my pantry. Beautiful picture there Finla.

lata raja said...

That is a nicely stringed garlic. Very nice click and I must say that your husband has immense patience with all your photograph experiments!

Shema George said...

Finla, Thats a beautiful click!! I hardly can get my pics right when I hold them in my hands !

Reshmi Mahesh said...

Beautiful capture..Loved the light here which makes the garlic stand out......Nice detailed info about garlic...I too love it and use it most of the time....

Shulie Foodwanderings said...

Love this 411 post ib garlic I love it that I learn new food tidbits every day when it comes to food! :)

Priya Elias said...

What an informative post! We do like our daily dose of garlic here. And the pic is just amazing :)