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

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3
votes
3answers
5k views

Should I peel and devein whole shrimps?

I bought some precooked whole shrimp. Do I need to peel and devein them before eating or is it possible to leave this step out? I intend to saute them in garlic butter.
8
votes
3answers
36k views

Substitute fresh garlic instead of garlic powder?

I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
4
votes
2answers
3k views

What is the advantage to crushed garlic over minced garlic beyond texture?

I use a lot of garlic in my cooking, especially minced garlic. But lately I've been doing some more recipes with crushed garlic and while I love the texture of cooked garlic, I can't see how it could ...
13
votes
4answers
4k views

Garlic Powder vs Garlic

I have a recipe that calls for garlic powder to taste. Is there any reason why I couldn't use regular garlic? Is there a time when garlic powder is preferable to garlic?
16
votes
8answers
19k views

Botulism, Garlic, Cold pressed Olive oil and mason jars

I make a product I invented called Maybe It's Marinade. Cold pressed extra virgin olive olive, pressed garlic as the base in three varieties, AoliOliO, Dill and Cayenne Pepper, garlic powder, and ...
13
votes
6answers
9k views

dry garlic in oil --> botulism risk?

My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic presents a health hazard when stored at room ...
4
votes
2answers
1k views

Why does my fondue call to wipe the pot with garlic?

I got a Le Creuset fondue pot a year or two ago. Since then, we've found a bunch of great cheese fondue recipes, but there's a common thread that makes no sense to me. Often times, a recipe will call ...
2
votes
3answers
752 views

Thai lava chili: how could I reproduce this?

I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes. There is a Thai place near where I live that makes this amazing dish entitled "lava chili". It's ...
15
votes
3answers
2k views

How hot does garlic need to get to lose its sharpness?

Inspired by the recent questions here, I made manicotti over the weekend. The recipe I used called for minced garlic in the filling. I love garlic and usually put in at least double recipe-prescribed ...
8
votes
8answers
2k views

What are other techniques to make garlic bread?

I've usually made garlic bread by pouring over the bread with special garlic bread powder over spread butter. This works, but is there any way to make the garlic sauce/powder on your own?
16
votes
4answers
3k views

How to combine chocolate and garlic in the same dish?

I hosted a potluck dinner some years ago, and I set the theme as "chocolate or garlic" -- guests were to bring one or the other. One person was a wiseacre and bought chocolate covered garlic. (It was ...
4
votes
7answers
9k views

How to suppress bad breath after eating garlic or onion

How can I suppress bad breath after eating garlic or onion?
18
votes
5answers
2k views

Should one always use the whole garlic clove?

When using garlic cloves for pretty much anything, is it ever necessary to cut the slightly brown end off (that which connects to the head), or the middle out? Often times when I peel a garlic clove ...
7
votes
5answers
423 views

Are garlic butter and garlic oil interchangeable?

When eating something like crab, garlic butter seems to be a Western thing while garlic oil is Asian. Is it just a personal preference thing, or does it matter which one you use? Note: Garlic butter ...
5
votes
3answers
491 views

Does fresh garlic have any specialized uses?

I have some fresh garlic that I have just harvested from the allotment, and am drying out. I notice that the fresh garlic has a different texture from the shop bought stuff, and I was wondering if ...
18
votes
8answers
6k views

How do you remove garlic smells from your fingers?

I've heard touching stainless steel after chopping and handling garlic helps but I haven't found it to work all that well.
16
votes
8answers
19k views

Is canned or jarred minced garlic substantially different from fresh garlic?

I am always in favor of fresh ingredients when possible. I recently discovered that minced (and crushed and chopped) garlic is available in very inexpensive jars in the produce section of the grocery ...
79
votes
19answers
12k views

How do you peel garlic easily?

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?
18
votes
2answers
10k 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", ...
3
votes
3answers
177 views

Best variety of garlic for slow cooking?

Take a couple of heads of garlic, sit them in some oil with spices, and cook for an hour or two, then spread it on bread. It's great...with the right kind of garlic. With the wrong kind, you'll be ...
10
votes
4answers
37k views

How long should I saute garlic?

I always have trouble figuring out how long to saute garlic for before adding it to a dish. How do I know when it is ready?
22
votes
4answers
135k views

Substituting garlic powder for garlic salt?

I love using garlic powder but I also see recipes call for garlic salt. I thought that you could just add garlic powder instead of garlic salt (which of course is sold separately!) and then just add ...
23
votes
4answers
2k 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 ...
22
votes
10answers
20k views

Is there any difference between chopped and crushed garlic in cooking?

Often recipes say to chop garlic, but I usually cheat and just crush it as it's quicker. Is there any difference in doing this? Will it have much of an effect on the flavour of the dish?