The instructor of a cooking class I once took told us that the sprout in a clove of garlic is indigestible and should be removed. I realize that it's best to buy garlic as fresh as possible, before the sprout has had a chance to develop, but this is the real world, where sometimes you just have to take what you can find.
So what do you do about the sprout? Ignore it? Cut it out? Depends how old the garlic is? What if you want to leave the garlic whole in your dish?
I'd be interested to hear the insights of you chowhounds!
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