Questions tagged [garlic]

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

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4 votes
3 answers
4k views

Are there any dishes that utilize burnt garlic?

I was reading a question and in it, burnt garlic was a topic in which the answerer said that burnt (very brown, not black) garlic is bitter. They went on further to say that any dish with burnt garlic ...
3 votes
1 answer
215 views

The garlic cloves in olive bars in U.S. grocery stores often have little or no bite. How is this achieved?

The garlic that I roast in the oven at home typically still has a bit of a garlic bite in the finish. (This seems more or less independent of the cooking approach that I use. A typical method for me ...
9 votes
4 answers
4k views

Botulism risk in garlic naan bread?

I bought some Garlic flatbread naan from Trader Joe's today and noticed it has pieces of actual garlic in it. The bread is sold with the wraps and other non-refrigerated bread. It comes in a plastic ...
9 votes
14 answers
164k 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 ...
6 votes
2 answers
405 views

How to store garlic in hot and humid tropical climate?

I live on a tropical island where it is almost 100% humidity year round and average daily temperature is something like 32 degrees celsius (89 fahrenheit) with nighttime temperatures seldom going ...
1 vote
2 answers
495 views

How much onion/garlic/ginger power can I add in 1kg of broiler chicken?

Because of bachelor life and storage issues, I must use onion, ginger, and garlic in powder form. However, I am failing to find the correct amount I should add to 1 kg of poultry chicken. What is the ...
18 votes
1 answer
3k views

How long should I keep minced garlic in lemon juice?

A problem that I sometimes encounter when making dressings or tahini hummus is deciding how long I need to soak garlic in lemon juice after mincing it. For context, there are several reputable ...
3 votes
1 answer
154 views

Garlic Quick Pickle Too Spicy

I'm trying to make garlic flavored quick/refrigerator pickles, but when I simply try to increase the amount of garlic in the jars, they end up getting fairly spicy. I am using some red pepper flake, ...
7 votes
2 answers
3k views

Is a garlic bulb which is coloured brown on the outside safe to eat?

The outside of the bulb is brown at the top, but the cloves look and feel normal when peeled. Is this safe to eat? What is the reason for the brown colour?
4 votes
2 answers
343 views

Can you have straight up garlic oil?

Can you have straight up garlic oil or is it always garlic boiled in another oil so garlic oil always has another oil As it’s ingredient? Is there a reason why it always seems to be olive oil rather ...
0 votes
0 answers
36 views

Is there a way to extract & store garlic oil, without being infused with any other oil, such as olive? [duplicate]

Have attempted to find ways to extract & preserve straight garlic oil. Only info I have found, have "added" oils, such as olive. I just want to know if it is safe to extract the oil from ...
8 votes
5 answers
101k 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 ...
0 votes
1 answer
202 views

Vitamin C in bread dough

At what step in preparing my dough do I add my vitamin C power? Also, I would like to add garlic powder to my dough, but not sure at what step in the process I should, I add the powder.
3 votes
1 answer
243 views

Infused oil from garlic *peels* - can this be done without making Clostridium growth medium?

Recently I found a book on reducing food waste that suggested making infused garlic oil from the cut-off ends and (inner, reddish) garlic peels rather than the cloves. The recipe doesn’t involve any ...
1 vote
2 answers
208 views

Onion garlic and covid

Had covid 3 yrs ago and haven’t been able to hand the smell or the taste. I need substitutes for recipes… I know there is a spice called asafetida that can be use and taste like onion and garlic but ...
8 votes
4 answers
24k views

Can you save garlic powder that has clumped due to moisture?

Every time I have garlic powder around, it always ends up forming into a hard sticky lump. Is there any way to reconstitute this into a usable form? Placing it in warm water seems to take forever and ...
2 votes
1 answer
319 views

How big a garlic clove?

How big (grams) is a clove of garlic, as found in a recipe? I have a lot of recipes that call for some number of cloves of garlic. The problem is that garlic is a plant, and the size of the clove ...
4 votes
1 answer
488 views

Why might my fermented garlic purée have an incredibly bitter, ammonia-like smell?

I've made fermented garlic paste many times before. It's essentially a bunch of raw garlic cloves blended with 2% salt by weight, then left in a container to ferment at room temperature for 2-3 weeks ...
24 votes
6 answers
24k views

Onion and Garlic, a no-no?

I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine - thats an absolute no-no. You can use ...
8 votes
3 answers
5k views

Could it really make sense to cook garlic for more than a minute?

What really puzzles me is the tendency of some cooks to boil or stew garlic for extended periods of time. Even if you don't dice it finely, as I usually do, some of it is going to be destroyed in ...
24 votes
11 answers
39k 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?
29 votes
10 answers
42k views

Botulism, Garlic, Cold pressed Olive oil and mason jars

I make a product I invented called Maybe It's Marinade. It consists of cold pressed extra virgin olive oil and pressed garlic as the base and comes in three varieties, AoliOliO, Dill, and Cayenne ...
0 votes
2 answers
139 views

What key skills are important when preparing onion and garlic

I was reading this column in the Guardian, where Yotam Ottolenghi and Noor Murad are answering questions from readers. One answer which made me pause is this one from Yotam Ottolenghi on key skills to ...
6 votes
5 answers
93k views

Why is my garlic brown and slightly translucent?

I have a whole garlic where almost all cloves are slightly brown, a bit translucent and soft. This is a photo of one of the cloves: The cloves are also a bit sticky when peeled. It reminds me a bit ...
3 votes
1 answer
204 views

Garlic paste vs whole garlic for long braise

I have fresh garlic paste on hand I'd like to substitute for whole garlic in a braise (chicken adobo). The estimated braising time is 30 - 40 minutes. My concern is that due to the insane amount of ...
1 vote
0 answers
33 views

Botulism risk in garlic confit [duplicate]

I recently made garlic confit and left it at room temperature overnight to cool. I then looked up storage for the garlic confit and noticed that lots of articles say there's a high risk for botulism ...
22 votes
1 answer
6k views

Garlic with the olives... what happened?

Something strange (but nice) happened and I hope someone can explain. Here is the story: I had a glass jar of olives (Kalamata Pitted). They come in a "brine" with the ingredients listed ...
1 vote
1 answer
794 views

why do we use ginger and garlic in meat curry?

Garlic and ginger are a staple in South Asian meat (chicken, beef, goat, lamb, duck, etc.) curries. I am just wondering, why. What attributes of garlic and ginger made them essential ingredients for ...
1 vote
1 answer
863 views

What happened to this garlic clove? [duplicate]

I bought a box of veggies and such to make dinner and it included a few cloves of garlic to add to the meal. I opened them up and then found one of them that looked like this: I've never seen one ...
1 vote
2 answers
256 views

Flavored Butter Sauce/Liquid

To explain kind of what I am looking for. When going to a local Chinese restaurant they have a Mongolian bar where they cook the food you choose in flavored sauces of your choice. My go to is the ...
2 votes
1 answer
3k views

Should I store chili crisp in the refrigerator?

Generally speaking I only refrigerate things that say something along the lines of "refrigerate after opening" or "keep refrigerated" on the label. I opened a new jar of chili ...
15 votes
10 answers
47k 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 ...
16 votes
7 answers
26k 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 ...
9 votes
2 answers
31k views

Rules for refreezing food

What are the general rules regarding when can you refreeze food that was frozen and then thawed in the fridge? and what are the reasons behind them? (Hygiene? Food quality?). Let's assume for the sake ...
8 votes
14 answers
5k views

How can I dispose of garlic remnants without making the bin smell?

If I use a garlic press, there is a remnant of crushed garlic which needs to be disposed of. However, I usually find that this then makes the whole bin (trash can) smell of garlic until I empty it, ...
11 votes
4 answers
134k 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 ...
1 vote
1 answer
235 views

Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism?

Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism? Ingredients: Chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum.
3 votes
1 answer
234 views

Can you make vegan garlic bread? If so, how does the use of margarine effect taste and texture?

I enjoy a nice garlic baguette so much, but I have to drink a pre-emptive, schedule 5, painkiller not to die from being so lactose intolerant. I was wondering if a solution can be found that does not ...
0 votes
1 answer
332 views

Why does my girlfriend love onions, but hate garlic? [closed]

So, my girlfriend absolutely loves garlic, but hates onion with a burning passion. I'm reading up on this - they're both allium vegetables, and that's cool and all. But why is she offended by onions, ...
29 votes
8 answers
71k views

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how ...
11 votes
1 answer
8k views

Is it safe to add garlic powder to sesame oil?

I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find ...
17 votes
10 answers
74k views

Can I use garlic leaf for cooking?

I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wonder if it's okay to use them dried, ...
15 votes
5 answers
6k 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 ...
1 vote
2 answers
396 views

Does adding un chopped garlic add any flavor at all?

In Italian cuisine, garlic is put un chopped if not cut in small pieces. I personally doubt it could give a lot of taste during a short Sautee. Is that correct and what are the actual differences of ...
11 votes
2 answers
3k views

When should I add the garlic to a roasted leg of lamb?

I'm going to roast a leg of lamb. Here is how I plan to cook it: Cover it with kosher salt Let is rest in the fridge for two days Make 10 or 12 slits, and stuff them with garlic sort of like this ...
13 votes
7 answers
6k views

How can I prep a large amount of garlic quickly?

We're doing a food place for college students so the quality doesn't need to be top class, whereareas speed & cost matter more. We may need to prep a kilo or two of garlic for stir-fry and such (...
1 vote
1 answer
320 views

Garlic substitution in marinade/paste

I'm trying to find a substitute for garlic in a chicken pulao recipe. The masala paste calls for 4 cloves of garlic, which are ground with the other ingredients into a paste. I'm already substituting ...
35 votes
2 answers
438k views

What is a clove of garlic?

If a recipe calls for 8 whole cloves of garlic, does it mean 8 whole garlics? Or does it mean 8 of the wedges?
0 votes
1 answer
47k 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 votes
1 answer
179 views

Cream of Tomato with garlic + cilantro stalks aroma

I've been trying to crack this Cream of Tomato recipe for many decades now that is served in almost all Indian five star hotels and professionally managed kitchens. At the end when it's served, it has ...

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