I use garlic in most of my dishes & have done so for decades.
Once in a blue moon I'll buy a corm that isn't white & firm inside. In fact, while it looks normal on the outside when I break it apart it's yellow, incredibly aromatic, REALLY sticky & the skin just slides off. It's the BEST. Almost as if it's already been caremallised.
Any chefs or horticulturists out there who can explain?
Perhaps they were those that were smoked to help preserve them for longer storage as garlic garlands to be hung in the kitchen for use one bulb at a time.
(This said, I get on fine with vampires: they're quite sociable when you get to know them; some are almost charming.)
it's yellow, incredibly aromatic, REALLY sticky & the skin just slides off
Vampires aside, phoggi, it may be heading this way
As the garlic starts to ripen and reaches it's peak it supposed to smell stronger and then the flavour becomes quite strong, but then loses its flavour over time after reaching it's peak, what does it smell like when it reaches this stage you talk about?
strauss, it smells delicious. Strong garlic odour but with a subtle sweetness. Its also quite soft & would be perfect to rub onto toasted french bread. It takes a couple of days for the smell on my hands to disappear.
I'm thinking that it might have been subjected to very high ambient temperatures during transportation (this is in Australia) & is partially cooked or fermented (thanks tony).
tony, your link might
