Questions about selecting, identifying, storing, preparing, replacing or cooking with garlic as a main ingredient.

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0
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1answer
5k views

Recipe calls for garlic powder and all I have is garlic salt

If so what is the proper amount to put in? It calls for 2 tablespoons of garlic powder but I got garlic salt. Anyone?
3
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2answers
912 views

How to thicken garlic dressing

Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an electric powered hand mixer, it comes out ...
5
votes
2answers
560 views

Why was our garlic butter made in France, much nicer than garlic butter in England?

We're stumped so we thought we'd come and ask the experts. Last weekend we were in Paris, and bought what we think was normal unsalted butter (from a marche franprix) and (again as far as we are ...
3
votes
1answer
735 views

How to know whether the whole unpeeled garlic is still edible or not?

My whole unpeeled garlic has turned "very soft". Its internal texture has changed too. What are the indicators of non-edible whole garlic?
5
votes
4answers
14k views

How can I prevent spices from lumping together?

I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that contains the same garlic powder). I'm ...
2
votes
3answers
42k views

How can I get rid of garlic breath? [closed]

I personally do not enjoy eating garlic, but some people in my family do. I really dislike the smell, and I care for them. I do not want to be rude, but if I can have some help on how to get rid of ...
14
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2answers
6k views

Should I peel garlic before pressing it?

I've never been sure about this. It doesn't impact the taste or texture, as far as I can tell. I'm talking about those little crushing tools that you put a clove of garlic in, and squeeze it like ...
5
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3answers
4k views

Roasting large quantities of garlic: whole unpeeled heads or peeled cloves?

I'm going to be making a soup dish that calls for 50 cloves of roasted garlic. I have always roasted garlic by cutting off the top of a head, drizzling it with oil, and wrapping with foil. Then when ...
10
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2answers
2k views

Need to remove germ from garlic or onion?

My mate always tells me to remove the germ (the center) from garlic and onions, especially if it's turning green. What are the pros and cons of the germs of these plants?
2
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2answers
253 views

Why to add garlic for pickles?

My mom uses to add 2 or 3 garlic cloves for each pickle jar when pickling something. She says that by this way she will prevent them from being overpickled, and stay one whole part. However I tried ...
1
vote
1answer
371 views

Enhancing garlic and tomatoes on toast [closed]

I often make the following vegan breakfast toast. I start by finely chopped onions and garlic and heat the combination on a non-stick pan till the onions are brown. Then I add a tomato chopped into ...
3
votes
1answer
478 views

Garlic + Oil, Why is this recipe safe?

I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe: ...
6
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4answers
2k views

What Garlic to use for Garlic Bagels

I have had great success making seeded bagels; I boil the bagels in water with baking soda and a little sugar, and any kind of seed sticks to the outside and bakes to perfection. My problem is trying ...
6
votes
4answers
7k 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, ...
1
vote
4answers
2k views

How to create thick, hearty garlic marinara sauce?

I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauce from scratch? This is what I've tried ...
4
votes
1answer
426 views

Combating adverse effects of garlic and onions

I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two. Recently, I've managed to come across a local garlic grower. The intensity of the taste is like ...
3
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2answers
3k views

In what situation could we use black garlic?

I read that there are something called black garlic out there. What is the common usage of black garlic? What is the difference of its from common garlic?
7
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2answers
659 views

How do restaurants chop up garlic?

If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal. How do restaurants chop up the garlic for this purpose? Are they ...
12
votes
7answers
7k views

Is there a way to safely can pesto sauce?

I grow basil and I have enough that I would like to can some pesto sauce. I have tried to find a way to can it but I keep hitting a wall. I would like to give a few cans of pesto to people for ...
2
votes
1answer
207 views

Are spores an issue in sauteed pepper storage when you add garlic?

Typical food-storage for leftover sauteed or roasted peppers in oil, non-canned, seem to vary from one to two weeks when referencing online sources. However, if I make Hungarian peppers in oil with ...
8
votes
1answer
4k views

What turned my garlic purple?

I commonly use a technique when caramelizing onions, in which I add the sliced onions to a pan with salt, oil, and water. The water softens the onions and helps cook them evenly such that by the time ...
9
votes
3answers
17k views

Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?

Once I was making soup with a friend and the recipe called for a few cloves of garlic. She was ready to throw the garlic cloves into the soup whole without chopping them up first. I would've thought ...
4
votes
3answers
7k views

What is the shelf life of a garlic bulb, with the “skin” still on, left in the fridge?

I purchased a head of garlic and I have 2/3's of it left over, I am storing it in the fridge in a ceramic covered dish (made specifically for garlic :) a gift from my mother) and I would like to know ...
8
votes
8answers
570 views

Any tips on crushing garlic for alioli?

I tried making alioli at home, but in the first step (turning the garlic into a fine paste), I didn't make much progress. I chopped the garlic fairly finely first, but when I tried crushing them with ...
8
votes
3answers
5k views

Why should you remove the core of garlic?

I have read it is better to remove the core of a clove of garlic. I actually see no reason for doing this. Does it have a different flavor, or is there some other good reason for it? -edit- In ...
10
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3answers
6k views

Why is freshly-chopped garlic sticky?

When chopping garlic the blade of my knife, and any fingers used to handle the garlic, become sticky. What causes this reaction? Is there any way to counteract it? EDIT: After trying both ...
0
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1answer
949 views

Can garlic or onion stored in the fridge help to sanitize?

Can garlic or onion stored in the fridge help to sanitize? How to protect fridge from dangerous elements which can spoil stored food?
8
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4answers
2k views

How can I preserve large quantities of garlic?

I have a lot of garlic that is still fresh. How can I preserve it easily so that it can be used for a variety of uses later?
0
votes
1answer
423 views

Improving tomato sauce in beef liver recipe [duplicate]

Possible Duplicate: What kind of sauce can I make for beef liver? I boil the liver in order to be healthier but a own variant is to heat it on a pan afterwards or fry it with little oil ...
0
votes
2answers
715 views

Homemade fresh garlic dressing fridge life

In my dressing I use fresh pressed garlic cloves, apple cider vinegar, extra virgin olive oil , salt & pepper in a quart jar. How long can I store this safely in the fridge? There is absolutely ...
9
votes
2answers
6k views

Safety of Blue / Green Garlic

My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue. I tried ...
6
votes
3answers
1k views

Can I ferment black garlic intermittently?

Following this black garlic tutorial and in reference to this SA question, I would like to try making myself black garlic, and to try fermenting the garlic to different time to test out difference in ...
2
votes
1answer
616 views

Why was there not enough foam in my garlic foam with soy lecithin?

This was my first attempt at making a foam using soy lecithin. I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk. Then i used an immersion blender. I got a bit of foam on top but there wasnt a lot ...
6
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3answers
2k views

Can I mince garlic in advance?

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?
1
vote
1answer
84 views

Painted Pony beans pate

I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put to the dish. Would this make for a ...
15
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8answers
57k views

Can you make your own black garlic?

I've seen black garlic--fermented garlic with a complex flavor--used a number of times on TV cooking shows, but I've never tried it. The description of the flavor is intriguing. Is it possible to ...
3
votes
6answers
449 views

How can you make gray or black butter?

Soon, I'll be serving garlic bread, but I would like to add something to the garlic-butter, to make it darker (gray or black). It should look like lead. So far, I've found two ideas: - add dark ...
8
votes
5answers
14k views

Why do you need to fry onions and garlic before adding other ingredients to a dish?

I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, tomatoes, rice and stock. Is there a ...
41
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6answers
18k views

Why do people smash garlic?

It seems a lot of people say to smash or crush a clove of garlic before they cut it up. Why is this? I've cut up garlic both ways, and I could see crushed being potentially a little easier to handle ...
6
votes
13answers
88k views

How do I neutralize a strong garlic flavor?

I recently made some pesto from scratch and my end result, while delicious, was overpowered by a strong garlic flavor, and not entirely in a good way. I'm talking about that sharp, spicy flavor that ...
4
votes
8answers
341 views

Ideas for using garlic scapes (other than in pesto)?

Does anyone have ideas for using garlic scapes? These are the green shoots that are the above-ground part of bulb garlic. Think of something a bit like a scallion in appearance, but thinner, firmer ...
2
votes
2answers
266 views

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
4
votes
5answers
3k views

How can I achieve the same flavor and texture as roasted garlic without an oven?

I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a conventional oven?
12
votes
2answers
4k views

Garlic and oil emulsion

A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came back to it, I stirred it up a bit, and ...
8
votes
3answers
18k views

How to make garlic oil in a safe way…tomorrow

I am planning on making some garlic oil for a friend of mine as a birthday present. Her birthday is tomorrow, so this question is a bit urgent. I've read a few of the posts that indicate that ...
6
votes
5answers
1k views

Is this a true? You should use garlic with pork and ginger with beef and never vice versa?

"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from generations and generations of Chinese ...
6
votes
1answer
9k views

Does aged onion/garlic turn green when frying?

I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the reason? There was no fungi or something ...
4
votes
1answer
503 views

Fried garlic turning black

When frying garlic in olive oil, it usually turns translucent after a while. This time, it quickly turned black. Why? Was the pan too hot?
11
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1answer
2k views

Garlic Infused Oil—Safety

I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's terrific. I've heard about the dangers of ...
4
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3answers
21k views

Is there a measurable difference between fresh and dried minced garlic?

For example, I just tried a recipe for Rosemary Potatoes last night that called for a tablespoon of minced garlic. I believe the recipe may have referred to it being freshly minced, but I have some ...