Characteristics: Garlic is also part of the onion family (chives are technically related to onions, as well, but are generally treated as an herb in cooking). A truly international vegetable, garlic is sold many ways: whole bulb, already-peeled cloves, pre-sliced, and minced—you can even find garlic purée, individually portioned, in the freezer aisle of many grocery stores. When shopping for whole garlic, look for a tight cluster of cloves held together by a papery white skin (sometimes with purple veining) that feels heavy for its size. Lighter bulbs indicate the cloves have dried out.
At a farmers market, newly harvested garlic is sometimes sold with the curled green stems still attached to the bulb, the ends of which are called "scapes." Scapes can be prepared and consumed in a myriad of ways: finely chopped, sautéed, and served like chives and scallions. You may also see green garlic, the immature shoots of the more common bulbs. These can be used in the same manner you cook with scallions.
An unpeeled garlic clove doesn't have a very strong scent, but once the clove's body has been damaged—by smashing, slicing, pressing, or cooking—a pungent odor is released. To get garlic that's sweet and fragrant, either sauté or roast it until golden. Or, submerge sliced garlic in cold oil and place over moderate heat. Stir frequently until crispy for delicious garlic chips that make an excellent garnish for soups, stews, and porridges such as the Filipino dish Arroz Caldo. (You can also “fry” garlic in the microwave.) With any cooking method, watch closely—garlic can burn quickly and burnt garlic can impart an acrid smell and taste to your dish.
Tips for Cooking With Onions
1. What to look for when shopping for onions
When choosing onions, look for bulbs that are firm. Steer clear of any onions with bruises, mold, or soft spots. Keep in mind that onions are grown in dirt and the skins can be spotty with dried on mud, which is fine. Brush or rinse and dry dirty onions quickly, just before slicing. Green onions and the like should be neither limp nor brown. The shoots should be bright green. Rinse them well—as they may be dusty—and dry shortly before using. If the hollow tips of green onions appear dry, trim ¼- to ½-inch off the tops before slicing the remaining stem and bulb.
2. Keep "storage" onions in the dark
Different types of onions can be categorized as "storage" bulbs or "spring" bulbs. Storage onions are round and thin-skinned, such as Spanish, white, and sweet onions. These should be kept in a dark, dry place such as a closed bin or pantry. The onion's greatest environmental foes are humidity and exposure to light. Do not keep them in plastic bags where moisture can be trapped; moisture encourages mold as well as sprouting. Kept well, storage onions can last for several weeks.
3. Spring bulbs need refrigeration
"Spring" bulbs, such as scallions and ramps, need refrigeration to stay fresh and vibrant. Before placing them in the crisper drawer of your fridge, wrap them in paper towels and place them in a sealable plastic bag.
4. Stop your eyes from watering
If you cry while cutting onions, here are two tricks to try: 1) Freeze them for a few minutes beforehand; 2) Wear goggles. And if your hands retain that pungent odor after handling these vegetables, run your hands under cold water and then rub them against anything stainless-steel, such as the kitchen faucet or a piece of silverware.
