It's not dry - it's more like a small onion or like a large green onion. The cloves aren't "defined" and there's no paper skin separating the cloves. Appears like it needs to be dried in order to be separated into cloves. I put some into my tapenade recipe (AWESOME) and the taste is very mellow (in a good garlicy way), but somehow I'm thinking it's not how it's supposed to be.
get rid of the junk around the garlic cloves, blanche them for a couple seconds in boiling water, shock them in ice cold water, fill up canning jars and fill to the top with yummy olive oil, seal and now you have preserved garlic, should last a while and when all the garlic is out you have awesome tasting Olive Oil.
As far as I know, you have to be REALLY REALLY careful when infusing olive oil with natural ingredients. Botulism and other serious bacteria can be easily introduced.
I asked someone who is knowledgeable about these things. It sounds like the only option is to hang it & let it dry.Some people may prefer the more mellow flavor, though. Interesting.
NONONONONONONONONONONONO OOOOOOOOOOOOOOOOOOOOOOOO OOOOOOOOOOOO!!!!!Don't let it dry!!!!!!!!!!!!!!!!!!!!!Why would you buy fresh garlic and let it dry???Use it like normal garlic, or in salads and stuff!Make your own Tsaziki with it!!!Fresh garlic is awesome.
Still WAY fresher than what's in the store. The little Asian guy was selling them in bunches of three (bulbs). I used two full bulbs in two different recipes. The taste was very mellow. The garlic flavor impact was that of what would normally be achieved with 3 or 4 cloves without the 'bite'. I have the 3rd one sitting here drying out. It's already taken shape into individual cloves.
True, but as I said, do not let it dry on purpose, use it from day one and then throughout the process of drying up!HAve you tried "Ajoblanco"??Great recipe for the summer!!http://en.wikipedia.org/wiki/Ajoblanco
I've never heard of it, but TBH, it doesn't sound too appealing to me. Not a fan of the cold soup, not even gazpacho. Garlic however is a staple in the pantry.
