0
votes
1answer
89 views

Why should I use garlic making roasted potatoes?

A recipe of roasted potatoes calls for some garlic to be put in the oven with potatoes that are covered with salt and black/red pepper and rosemary. I don't understand what's the role of garlic here, ...
0
votes
3answers
331 views

Garlic Overflow — Why won't my olive oil stay in its jug?

I'm the kind of chef who chops up whatever the local bazaar has that week, adds a random amount of seasonings until the color suits my fancy and then cooks it. Somehow. Most days I don't go hungry. ...
5
votes
4answers
3k views

roasted garlic vs. raw

Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for uncooked preparations (salad dressings, ...
18
votes
1answer
5k views

Garlic turning green?

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", ...
20
votes
4answers
1k views

How does the way that I cut my garlic affect the taste of my food?

I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed ...