I keep reading online that garlic should be added at the end of dishes because they'll otherwise turn brown and bitter. What confuses me is that a lot of recipes using various methods (sauteeing, ...
I really hate mincing garlic in tiny batches for each dish. Is there any way to mince many bulbs in advance and store them for a week or more?
How should I approach peeling a clove of garlic to get the skin off most quickly? Is it different if I'm doing a bulb whole?