To use preserved garlic, simply treat it like fresh garlic, deciding whether or not to rinse it based on the desired flavor profile of your dish.
Preserved garlic is a convenient ingredient that has been stored in a liquid, often vinegar or brine. While offering the pungent flavor of garlic, its storage method can impart an additional taste. Knowing how to prepare it allows you to integrate it seamlessly into various recipes.
Preparing Preserved Garlic for Use
The primary preparation step for preserved garlic involves deciding whether to keep or remove the flavor of the preserving liquid:
- Rinsing: If you want to avoid adding a vinegar flavor to your dish, rinse it off with water. This is particularly useful in dishes where a neutral garlic flavor is preferred.
- Not Rinsing: If you don't mind the vinegar flavor, or if it complements the dish, you don't have to rinse. For example, if you're making fresh salsa, the slight acidity from the vinegar can be a welcome addition.
Here's a quick guide:
| Desired Outcome | Action | Typical Use Case |
|---|---|---|
| Pure garlic flavor | Rinse | Sauces, stir-fries, roasts |
| Garlic + vinegar note | Don't Rinse | Vinaigrettes, salsas, pickles |
Incorporating Preserved Garlic into Recipes
Once you've decided whether to rinse it or not, use preserved garlic just like fresh garlic. The method of cutting or preparing the clove remains the same:
- Mince: For finely distributed flavor in sauces, dressings, or quick sautés.
- Chop: Use in dishes where you want small pieces of garlic.
- Slice: Great for infusing oils or adding to dishes that cook slowly.
- Crush: To release a more intense garlic flavor, often used as a base for cooking.
Simply measure the amount of preserved garlic needed for your recipe and add it at the step where fresh garlic would typically be introduced.
