CARROTS - Boost Your Nutrition And Your Good Health

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Organic Foods and the Environmental and Economic Impacts

Organic Food - Photo: Flickr

If you are interested in switching to organic foods, you may first do a little bit of research.  If so, you are likely looking to find more information on the benefits of eating organically.  When doing so, you will see that there are a number of health benefits to eating organically, but did you know that organic foods can also help to improve the environment and the economy?  They can and for more information on how so, please continue reading on.

It is no secret that many farmers use pesticides and other chemicals when growing many fruits and vegetables.  Although many of these pesticides are “technically,’ considered safe, many still have concerns.  After all, if the chemicals can be used to kills bugs and bacteria, what can they do to our bodies?  This is a huge concern for many individuals, especially those who are concerned with their health and exactly what it is they are putting in their bodies.  Also, does simply just rinsing a vegetable make the food any safer?  What about the impact on the environment?  These are all common questions that many have.

Speaking of the environment, did you know that many soils become contaminated when pesticides and other similar chemicals are used?  Contamination is more than possible.  In fact, did you know that many of the farmers who wish to switch to growing organic foods need to overhaul their fields or wait a specific period of time until their soils can be considered clean again?  This is true in many cases.  This just goes to show the impact that unnatural foods have on the environment.

Another one of the many ways that organic foods can help to improve the environment and the economy is with the survival of quality food manufacturers.  All organic food should be certified by the QAI (Quality Assurance International).  This certification process is not easy to pass, as there are a number of strict rules that must be followed and certain qualifications must be met.  Unfortunately, not everyone is able to meet these standards.  This means that only the quality and dependable organic food makers are likely to survive.  Although many do not look at it from this point of view, it can be good for the economy.

In keeping with the economy, many farmers are getting a second chance with organic foods.  Now, it is costly to run a farm.  In fact, that is why many farms are shutting down.  Although some farmers are choosing to give up their operations, others are choosing to make the switch to organic foods.  Although it does take a lot of hard work, determination, and a large investment to make the switch to organic, many farmers are finding big payoffs.  There are also many economists who believe that switching to growing organic foods is the only way that many farms, especially those that are small in size, will be able to survive.

As you can see, there are a number of ways that organic foods can impact the environment and the economy.  Fortunately, these ways are all positive in nature.  As a reminder, organic foods are also safe, healthy, and natural to eat.  What does this mean for you?  It means that there are a number of benefits to eating organically.  For that reason, if you are interested in making the switch to organic foods, you should go ahead and do so.

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Making Quality WINE

Home Winemaking - Photo: Wikimedia

Wine is a very wide term that is simply fruit being distilled and fermented for the product of an alcoholic drink. When most people think of wine they immediately think grapes, but there are so many different sources for wine production these include rice (sake), various fruits (elderberry, grapefruit, cherry, etc.), barley, and even honey (mead). 

For the purposes of this wine article, we will stick with wines produced solely from grapes. These are categorized by several means, of which include vinification methods, taste and lastly vintage. Many unknowing wine drinkers wouldn't care about the subtle differences in these categories, after all, most people rely completely on the taste of the wine. However, for many aficionados out there wine is a very intense passion. Their wines must always meet the highest expectations everything must be spot on, the variety of the grape, the taste and vintage must all meet the highest standard before serious wine connoisseur will consider purchasing a bottle. 

Vinification 

Vinification is the process by which grape juice is fermented into wine. This fermentation process is what determines the quality of the wine and this is what gives the wine it value. A common misconception by the novice wine drinker is the colour of the grape juice varies, this is not so as the juice from a grape (red or white) is almost a clear liquid. What does determine the colour of the wine is whether the grape skins have been fermented with the wine or were they left out, red wines are fermented with there skins on and with white wine, the skins have been left off and as for rose wine, well it is just a combination of the two wines

Sparkling wines and champagne are carbonated, this is where carbon dioxide enters into the mix, this process is achieved by fermenting the grape juice twice. The first time, the juice is fermented in open containers, which allow the carbon dioxide to escape and with the second fermentation, the juice is kept in closed containers, trapping and infusing the C02 with what is then wine. 

Taste 

Most wines are described as dry, off-dry, fruity, or sweet. This is a direct result of the amount of sugar that is left over after the fermentation process has ended, a Dry wine has very little sugar content, while a sweeter wine has a higher sugar content. 

Beyond this basic taste analysis, wine-tasting enthusiasts have developed a system of wine classification, this entails the more in-depth the tastes and the more aromas the wine gives off. Much less informed on wine find this system hard to grasp, but the seasoned wine drinker considers the ability to discern even the most subtle elements of a wines taste to be a great achievement. As one example, Cabernet Sauvignon which is a very popular wine that tasters claim contains a combination of black currants, chocolate, mint, and tobacco flavours. 

Vintage 

Vintage is a straightforward classification when the wine is concerned, this refers to the year of the grapes harvest from which the wine was produced. This is important because many grape growers have exceptionally good harvests only during certain years. Also, the best grapes are usually singled out for use in a producers vintage bottles. You get the highest quality wine from that year’s harvest.

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20 Delicious Casserole Ideas for Any Occasion

Cheese Casserole - Photo: Pixabay

Making a casserole is one of the quickest and easiest ways to serve a delicious dinner. If you’re wondering what to make for lunch, dinner, or a potluck, try one of these great casserole recipe ideas.

• Tuna Noodle Casserole – with tuna, egg noodles, onions, cream of mushroom soup, and cheddar cheese.
• Green Bean Casserole – with green beans, cream of mushroom soup, and fried onions.
• Breakfast Casserole – with sausage, eggs, bread, and milk.
• Hamburger Casserole – with ground beef, tomatoes, cheese, mushrooms, and noodles.
• Potato Casserole – with potatoes, cheddar cheese, sour cream, and green onions.
• Chicken Rice Casserole – with chicken, cream of mushroom soup, cream of chicken soup, and rice.
• Spaghetti Casserole – with spaghetti, turkey, green peppers, mushroom soup, and cheese.
• Zucchini Casserole – with zucchini, American cheese, green peppers, and cracker crumbs.
• Taco Casserole – with hamburger, kidney beans, lettuce, tomatoes, corn chips, and taco sauce.
• Corn Casserole – with creamed corn, butter, sour cream, eggs, and corn muffin mix.
• Enchilada Casserole – with ground beef, cream of chicken soup, green chilies, cheese, and flour tortillas.
• Squash Casserole – with zucchini, cheese, carrots, sour cream, cream of mushroom soup, and herb stuffing.
• Spinach Casserole – with spinach, milk, onions, cheese, and brown rice.
• Eggplant Casserole – with eggplant, onions, bread crumbs, and Parmesan cheese.

• French Toast Casserole – with bread, raisins, eggs, cinnamon, and vanilla.
• King Ranch Casserole – with cream of chicken soup, tomatoes, Monterey Jack cheese, chicken, and sour cream.
• Pizza Casserole – with hamburger, onions, noodles, mozzarella cheese, mushrooms, spices, and tomato sauce.
• Turkey Broccoli Casserole – with turkey, broccoli, onions, green peppers, rice, and cheddar cheese.
• Shrimp Casserole – with shrimp, rice, Worcestershire sauce, and buttered bread crumbs.
• Mexican Casserole – with chicken, sour cream, green chilies, and Monterey Jack cheese.

Author: Donna Monday

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Red Pepper Lamb Kofta in a Rogan Josh Sauce

Photo: Flickr

Kofta is similar to kebab, except for the fact that ground meat is used, shaped into golf ball-sized servings. Like many classic Indian dishes, it comes in various forms, some of them requiring elaborate and lengthy preparation. Here is a simple recipe for succulent morsels of lamb and red pepper served in a garlic-cream rogan josh sauce that can be prepared and served in less than half an hour:

1 lb ground lamb

1 small red pepper, finely chopped

1 tbsp Sharwood's Mild Curry Powder

Seasoning to taste

1 tbsp oil

1/3 jar Sharwood's Curry Stir Fry Sauce

4 oz can chopped tomatoes

1 tbsp Sharwood's Major Gray Mango Chutney

1 tbsp fresh cilantro for garnish

Place the ground lamb, red pepper, curry powder and seasoning into a bowl and mix together well. Divide the mixture into 16 and shape into small golf ball-size balls. Heat oil in a frying pan and cook the kofta, turning once while cooking, for 10-12 minutes or until well cooked through,. Drain the oil from the pan, add the sauce, tomatoes, and mango chutney, heat until all the ingredients are hot. Serve immediately, garnished with cilantro. Kofta is delicious served with plain boiled rice, a fresh green salad, and warm, Naan bread. Preparation time: 10 minutes; cooking time: 15 minutes; serves 3-4

Author: News Canada

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Christmas Recipes: Duck with Cardamom Sauce

Christmas recipe serves: 6

calories per serving: 400

preparation time: 15 minutes

cooking time: 2hours 30 minutes

suitable for freezing after step 3.

Christmas recipe ingredients:

duck legs, 6, about 2 kg (4.5 lb)

onions, 350 g (12 oz)

root ginger, fresh, 5 cm piece,
(2 inch)

butter, 125 g (4 oz)

caster sugar, 15 ml (1 tbsp)

green cardomom pods, 8 whole

chicken stock, 1.7 litres (3 pints)

ginger wine, 300 ml (10 fl oz)

dry white wine, 150 ml (5 fl oz)

salt and pepper

orange juice, 45 ml (3 tbsp)

lemon juice, 15 ml (1 tbsp)

oil, 5 ml (1 tbsp)

sea salt, coarse 10 ml (2 tsp)

garnish, coarse fresh coriander

Christmas recipe instructions:

1. Simmer the duck legs gently in a large pan of boiling water for about 2 hours.

2. To prepare the sauce, fry peeled, chopped onions in 50 g (2 oz) of the butter for about 10 minutes or soft. Add peeled and grated ginger, with the sugar and csardomom seeds from one pod. Cook until the color of the mixture turns dark golden brown.

3. Add the stock and boil until the volume is reduced by half. Reduce by half again till syrup like after adding the white wine and dry ginger. Add salt and pepper and orange juice to taste.

4. Stir in 25 g (1 oz) of the butter into the sauce at boiling point. Separate the onions from the liquid and combine with the rest of the butter. Keep.

5. Remove excess water from the duck and put over a roasting tin on a rack. Brush the duck with oil and sprinkle with salt and the remaining cardomom seeds.

6. Roast until the skin is very crisp. About 20 to 25 minutes at gas mark 8. (230 degrees centigrade, 450 F). Add the reheated butter and onion and serve the food with heated cardomom sauce.
Garnish with coriander.

Author: Paul Curran

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Andalucian Cuisine – A Guide

Pescaito frito - Photo: Wikimedia

Undoubtedly one of Spain’s most culinary rich regions, Andalusia is an area famed for its cuisine and its culture of food. Much like the rest of Spain, food is an important part of social life; here the meal is about a lot more than simply eating. Andalusia is also the home of one of Spain’s favorite exports; tapas. Restaurants can now be found in most major cities around the world, but to taste the original you should head to Seville. Also, the region is the world’s largest producer of olive oil with some of the finest in the world being produced in Andalusia’s olive groves. As you would expect, olive oil is the basis for lots of the region’s cooking and accompanies many of the dishes.

The diversity throughout different areas of the region is huge, a myriad of different influences have shaped the regions gastronomy over the past centuries as well as its geographical diversity. The Moorish legacy still remains strong and can be seen especially in the sweets and desserts of the region, many of which are flavored with aniseed, cinnamon, almonds, and honey. 

Blessed with a superb climate the region has a year-round growing season meaning that fruit and vegetables can be picked locally, even in winter. Locally grown asparagus and avocados are regarded as some of the best in the world and there’s never a shortage of fresh produce to add weight to regional menus. Probably the most famous dish in Andalusia is “Gazpacho”; a chilled soup made from tomatoes and other vegetables and one that has been copied the world over. In the stifling heat of an Andalusian summer, “Gazpacho” is a very refreshing lunch dish or starter and shouldn’t be missed by those visiting the area. 

Coastal areas of Andalusia tend still to be dominated by seafood with many options for sampling the bounty of the Mediterranean. “Pesca’ito frito”, a regional favorite, is a variety of fish fried together in olive oil and is perfect to display the broad range of fish on offer. Beach-side restaurants, locally known as “Chirengitas”, are excellent ways to sample local seafood with more emphasis being put on freshly cooked produce than comfort, pomp, and service. These informal eateries serve up a massive variety of dishes from baby squid in garlic to fresh barbequed sardines (usually cooked on a bamboo spit) and really constitute fantastic value for money. For those looking for finer dining then cities like Malaga and Seville boast no shortage of gourmet restaurants, and many have excellent reputations throughout Spain.

Inland regions tend to lean more towards poultry, game and, the regions favorite meat, pork. Indeed the pig is a highly lauded animal in Andalusia whether cooked fresh to make dishes such as meatballs in almond sauce and pork loins in orange and sherry, or whether cured to make sausages and “Jamon Serrano”. Indeed the region is home to a special breed of pig known as the “Iberico” or, more colloquially, the “pata negra” (literally “black foot”, denoting the pig's black hooves). This small, brown pig is used to make some of the finest cured hams in the world – the town of Jabugo is reputed to produce the very best - the flavour of the ham is down to the strict diet of acorns which is administered to the pig, and this particular part of the Huelva region has the perfect micro-climate for sustaining oak trees. Andalusia, as mentioned above, also utilizes the pig for making sausages, a foodstuff intrinsically linked with Spain’s cuisine. The “cana de lomo” is a smoked sausage made with tripe and the “morçon” is made with trimmings of pig shin and both serve as excellent examples of the many regional variations that are produced.

However it’s not all pork; deer and wild boar can be found in Cordoba and the Guadalquivir region around Seville provides the area with excellent duck, often cooked with Seville onions and widely eaten throughout the city. It is this diversity in one of Spain’s largest provinces that make it such a rich culinary region and a real must for food lovers.

Author: Mike McDougall

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Pumpkin – A Super Food!

Pumpkins - Photo: Pixabay

Think of the word pumpkin and images of jack-o-lanterns and whipped cream covered Thanksgiving pies will probably pop into your mind. Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However, did you know that pumpkin now heralded as one of the ‘Super Foods?’ 

According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, it’s inexpensive, available year-round in a canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and packs an abundance of disease-fighting nutrients.”

What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease, along with, cataracts and macular degeneration. Dr. Pratt mentions many other disease-fighting superfoods in his book as well, but we are most interested in pumpkin because of the year-round availability and ease of use in a canned form. 

How can we add this wonder food to our diets throughout the year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.

Any day Pumpkin Pancakes 

2-1/2 cups flour

1 cup of buttermilk

1 tsp. salt

2-1/4 tsp. soda

2 tsp. baking powder

1/2 cup of pumpkin

Measure flour in a bowl and add dry ingredients. Stir in buttermilk and add pumpkin. Mix Well. Cook on hot griddle or skillet until golden brown. 

Pumpkin Spiced Muffins

1/3 cup butter or margarine, softened

1 cup brown sugar

2 eggs

1 cup pumpkin 

1/4 cup milk

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. ground cloves

1/4 tsp. salt

1/4 tsp. baking soda

Preheat oven to 350 degrees F. In a large bowl cream butter with brown sugar. Beat in eggs, then

pumpkin and milk. In a small bowl combine flour, baking powder, spices, salt and baking soda. Add to the creamed mixture. Bake for 20 to 25 minutes.

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Tullamore Dew Irish Whiskey

Tullamore Dew - Photo: Wikipedia

Tullamore Dew 

The roll-call of distilleries and brands which disappeared when the Irish industry imploded is an extensive one. Locke's Kilbeggan (now revived under Cooley), Dundalk, Allman's Bandon, Comber, and Tullamore are just some of the famous and respected distillers who simply found it impossible to carry on, no matter how good people thought their whiskey was. 

Most of the brands simply disappeared the names of the distillers and their whiskeys slowly slipping into a vaguely remembered past. Some, however, managed to hang on. Tullamore Dew is one of them. It also represents a history of the Irish industry in miniature.

The Tullamore distillery was built in 1829 and was bequeathed to the Daly family in 1857. In 1887, Captain Daly-a man more interested in playing polo, hunting and racing horses - made Daniel E. Williams manager. Williams was a bit like an Irish Jack Daniel, having joined the plant at age 15 and speedily worked his way up to this lofty position. The fact that a country gentleman like Captain Daly was involved in making country whiskey is evidence of how wealthy landowners began to take over from farmer-distillers as the rural population declined and new laws were passed.

Williams expanded the distillery, began exporting and created a new triple-distilled pot still brand, Tullamore Dew (the 'Dew' taken from his initials) which was sold with the slogan 'Give Every Man His Dew'. The quality of his 8-year-old whiskey even moved that normally crusty old historian Alfred Barnard to poetry. Eventually, the Daly family sold their shares to the Williams', but popular though it was, even they couldn't keep the distillery running. In 1954, the Tullamore distillery closed.

It was a tough time for Irish whiskey. The government had, for reasons best known to itself, restricted exports of whiskey during the Second World War arguing that it would ensure ready supplies on the domestic market and continue to bring in guaranteed revenue. The UK government, on the other hand, had decided that while the whiskey industry was run down, some distilleries could stay open and exports should continue. It was a monumental blunder by the Irish. The distillers, meanwhile, were still holding firm to their belief that traditional pot still whiskey was superior to blended Scotch.

When the government raised taxes again in 1952 the writing was on the wall for distillers like the Williams' of Tullamore. No way could the domestic market support so many brands. The Irish may be famous drinkers, but even that was beyond them. In 1953 a survey by the Irish Export Board discovered that 50 percent of whiskey-drinkers in the States had never heard of Irish whiskey. Irish emigrants now saw themselves as Americans, they had turned their backs on the 'old country'.

Thankfully, Tullamore Dew was saved when the business was sold to Power's in 1965 and the next year became part of the Irish Distillers portfolio. These days it is owned by Cantrell & Cochrane, though the whiskey is still made at Midleton. A classic blend of traditional pot still with light grain, it's in the lighter end of the spectrum, though a 12-year-old version shows considerably more weight - probably from a higher percentage of pot still.

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The overall lightness has endeared it to German and, more recently, American palates. People are interested in the brand once more and Cantrell & Cochrane has opened a heritage center at the old Tullamore distillery site. All positive enough, but you can't help but wonder, what if...

TASTING NOTES

Tullamore Dew

On the lighter side of the Irish fence. Clean crisp and light, but not hugely exciting. * * Tullamore Dew 12-year-old So different from the standard bottling that you wonder initially if it is from the same stable. Ripe, fleshy and rich, this is the one to try. ***(*)

Chicken Tetrazzini

This delicious and easy to make pasta dish is a meal on its own!  A cream sauce is the signature of this pasta casserole that is believed to be invented in San Francisco, where it was named after the then-famous opera star Luisa Tetrazzini.

Photo: Flickr

Preparation time: 10 minutes

Cooking Time: 15 minutes

Ingredients

2 Chicken Breasts (cut into 1" cubes)

2 tbsp. Olive Oil

1/4 cup Butter

2 Large finely chopped Shallots

2 cups Sliced Mushrooms

1/4 cup All Purpose Flour

4 tsp. Chicken Boullion

1/2 tsp. Pepper

1/2 tsp. Salt

1/3 cup Sherry

2 cups Water

1/2 cup Heavy Cream

4 cups of cooked Egg Noodles or Seashell Pasta

Salt & Pepper to taste

Preparation

In a large frying pan, cook diced chicken in 2 tablespoons of olive oil.  When cooked all the way through, remove chicken with a slotted spoon leaving juices in the frying pan.

Add 1/4 cup of butter to the frying pan and saute shallots and mushrooms, cooking on medium heat for 5 minutes.

Mix 1/4 cup of flour, chicken bouillon, salt, and pepper then sprinkle over cooked mushrooms and shallots.  Add Sherry and water and boil for 5 minutes.

Stir in Heavy Cream then add salt and pepper to taste.  Add cooked chicken and noodles then serve hot.

Author: Jim Rutherford

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CHINESE Noodle RECIPES

Chinese noodle recipes can be very fun to make and the entire family can get involved. Many Chinese noodle recipes call for fresh homemade noodles.

Misua Chinese noodles (Photo credit: Wikipedia)

These are very easy to make. They usually use wheat or rice flour mixed with water and maybe some egg or milk (depending on the recipe) and then they get rolled out and cut.

Of course, before you start on a recipe that calls for these types of noodles, you might want a recipe for the noodles themselves.

These are in most cookbooks and all over the Internet. You should be able to find the perfect one in just minutes.

In addition to rice, noodles are very important to Chinese culture and are a part of many different types of Chinese recipe.

From very easy dishes that are just noodles, meat, vegetables and sauce to complex dishes that use very specific types of noodles, they are usually delicious.

Noodles are typically boiled after they are made. Sometimes, a recipe might call for them to be fried in some kind of oil until they are crispy.

Chinese noodles cook a lot faster than Italian pasta because the ingredients are different and the shapes vary greatly.

The boiled noodles can be used in soups, stir fry, with a hearty sauce, or almost anything. Noodles can also be substituted for rice in many different dishes.

You can always buy noodles from the store or an Asian market for your cooking and this decreases the time you will spend in the kitchen and is a lot less mess.

For families with kids, making the noodles from scratch can be a fun bonding experience and might help get your kids interested in all types of cooking.

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CHEESE

Legend has it that an unknown Arab nomad accidentally discovered cheese. He embarked upon a horseback journey across the desert filled with a saddlebag of milk. When he stopped to rest, the milk had separated into curds and whey. The logical explanation to this occurrence is the functioning of rennin. The bacteria were present in the saddlebag, which was made from the stomach of a young animal.

Variety of cheeses on serving platter (Photo credit: Wikipedia)

Cheese has been a popular food for centuries and has also been mentioned in the Old Testament. Even today, inducing various types of bacteria into milk transform it to cheese. The bacteria in time works on the milk and, depending upon the different types used, specific textures and flavors of cheese are determined.

Cheese is always manufactured from milk. Milk from cattle (cows, sheep, goats) is used at all times. Cheese textures vary from hard to semi-soft, and from mildly acidic to sharp. There are hundreds of different types of cheese available. Primarily, they are classified based upon 4 factors. These include type of milk used (raw, skimmed or pasteurized) and the source of the milk (cow, goat, sheep, buffalo, horse, yak or camel). Other factors include type of bacteria or acid used and the country it is made in.

Since cheese is available in such a wide variety, it can be confusing for the consumer to decide what to buy. Stored cheese is a good travel food. It has a long shelf life and contains high fat, protein, calcium, and phosphorus. Cheese can also be eaten in various forms. These include consuming raw, cooked, cold or warm cheese preparations.

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Plenty Of GARLIC Gadgets Available For Garlic Lovers

No kitchen is complete without a few accessories all developed for the sole purpose of extracting the delicious flavor of garlic. No matter if a person is of an Italian descent, an Italian food lover, a professional chef, or a regular person who likes the taste of garlic, the proper garlic tools are necessities. Garlic is a strong smelling and tasting, and specific garlic gadgets make the cloves easier to peel, crush, chop, press, roast, and grate.

An Ikea garlic press, with pressed garlic.
(Photo credit: Wikipedia)

Garlic is an ingredient present in many recipes. Since it can have a strong flavor, it is sometimes used in small amounts. However, there are many people who love the taste of garlic and can’t seem to get enough of it. For these people, garlic can be added to recipes in bulk. Since garlic must be removed from its skin before it is used, several tools can assist in making this sometimes difficult job much easier.

Most garlic tools can be purchased for a relatively small amount of money, some as little as a few dollars. However, there are quite a few tools which all do different things to a clove of garlic, and a person may or may not need all of them. The need for the tools depends on how much garlic a person tends to use in their daily or weekly cooking.

Garlic Peeler

No matter if a single garlic clove or a whole head of garlic is being used for a recipe, everyone can benefit from a garlic peeler. Anyone who has ever tried to peel individual garlic cloves using their fingernails knows how tedious it can be. A garlic peeler can greatly speed up the peeling process and it is very easy to use. By placing a clove or garlic in a garlic peeler, the skin of the garlic sticks to the peeler and the inside of the garlic clove is left for cooking. Using this tool will speed up the garlic peeling process and at the same time it will alleviate the everlasting garlic smell that can remain on fingers.

Garlic Roasters

True garlic lovers should not live without a garlic roaster. While a piece of aluminum foil can serve as a makeshift garlic roaster, an official roaster, made out of a terra cotta plate, a rounded lid, and ventilation holes, is the best way to roast a head of garlic. Placing an entire head of garlic (with the top cut off) in a roaster and drizzling it with olive oil, salt and pepper, and baking for about one hour will yield a delicious, soft head of garlic. Individual garlic cloves can be squeezed out of the head and spread directly on a cracker or a piece of bread for a delicious treat.

Garlic Slicers

It’s very difficult to cut garlic into very thin pieces using a knife, and it takes a lot of practice and experience to slice garlic in an efficient manner. So, if a large number of garlic slices is needed for a recipe, a garlic slicer can come in very handy. Garlic slicers ensure that pieces of garlic are uniform in shape and thickness, and they are as easy to use as cheese graters!

Garlic Keepers

Most people come home from the grocery store with a bag full of garlic heads and throw them in the refrigerator. This, however, is not a recommended place to store garlic. In fact, garlic should not be stored on a kitchen counter either since direct sunlight is not good for it. Garlic keepers can be cute accessories to add to any kitchen, as they come in many styles. Storing heads of garlic in a garlic keeper allows the garlic to remain in a cool, dry place away from sunlight.

Garlic Press

Simply chopping a clove of garlic into a million pieces with a knife and a chopping board does not produce the same effect as a piece of garlic that has been put through a garlic press. A garlic press is a tool that squeezes the garlic and presses it into tiny pieces. Some recipes call specifically for pressed garlic, and there is really no way to obtain pressed garlic without using this specific tool.

There are numerous other garlic tools and gadgets available, and most are very inexpensive. The best way to determine what is needed in a specific kitchen is to evaluate the daily, weekly and/or monthly garlic consumption in a household, and judge what tools would make preparing the garlic easier for the cook.

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