When charred, scapes take on a flavor reminiscent of roasted garlic―sweet and slightly spicy. ![]() Grilled Garlic Scapes: I like to coat garlic scapes in olive oil, salt, and pepper and cook them over direct heat.Then, simply slice them into a shape you prefer, from small rounds for stir-fries to green bean-like lengths for adding in salads. That said, if you want to nix any trace of woodiness, you should consider blanching the scapes first. Garlic scapes can often be woody, so before you use them in any preparation, it’s best to check for and cut off tough, fibrous parts from the bottom of the stem and near the top of the tightly-closed bud. Scapes as a Vegetable: Cooked or raw scapes work well as a vegetable.Keep in mind that cooking scapes tames their flavor, so you may want to increase the amount for a more pronounced kick. ![]() I recommend using at least twice as many scapes as you would cloves, to start.
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