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

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0answers
29 views

Does garlic get woody if you let it grow for too long? [migrated]

I'm growing garlic in my garden this year, and was wondering if it turns woody (undesirable for cooking) if you let it grow for too long.
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1answer
63 views

Garlic clove has turned to a firm jelly texture

I keep my garlic on my kitchen shelf by the window. Out of the whole garlic bulb one the cloves has changed to a yellow/orange colour and its texture is like hard jelly. Its slightly squidgy but firm. ...
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2answers
51 views

How do I bring out the garlic flavor in an oil base?

I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginger and garlic as the onions begin to ...
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3answers
118 views

How do you get garlic to stick to green beans?

When sautéing green beans (or snap peas, asparagus, etc) in butter with garlic, how do you get the garlic to stick to the beans?? I've tried varying the amount of butter up and down, and I've even ...
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1answer
60 views

Mixture of ingredients has a bitter taste

I put ginger, cilantro, red onion, jalapeno and garlic in a blender for a dish I'm preparing. This mixture was going to be fried in oil. I noticed that it had an extremely bitter taste - what could be ...
8
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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 ...
2
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1answer
62 views

Purple garlic color change [duplicate]

I bought a bag of peeled garlic cloves as a convenience(I know, shame on me) I stored the unused cloves in the fridge and the began to show purple areas on the cloves. I don't think this is anything ...
3
votes
3answers
133 views

What's the best way to get roasted garlic out of its skin

I am quite fond of oven-roasted garlic, but I always spend ages getting the meat out of their skin. In addition my fingers get rather sticky when I follow the method described in the linked recipe, ...
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4answers
3k views

Raised brown spots on garlic

Occasionally I'll get a clove of garlic that has small brown spots on it. When there are a couple spots, I cut them off and use the rest of the garlic. Sometimes there will be A LOT of spots and ...
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2answers
5k 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 ...
2
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3answers
108 views

How do you know how much garlic to add to a dish and in what form?

I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is not much reference experience from ...
2
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1answer
116 views

Why would I add garlic to a recipe after onion with such a small time difference?

I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic cloves all of which is then cooked for an ...
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4answers
3k views

How long does cooked garlic keep in fridge?

I was wondering how long cooked garlic (in this case with pasta and a tiny bit of olive oil) keeps in the fridge. I always wonder about garlic (or onion) with oil but it was only a little oil. Still ...
23
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1answer
90k 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?
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5answers
12k 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 ...
1
vote
1answer
77 views

Garlic butter sauce

My family loves pasta with butter,garlic,and black olives topped with Parmesan but now I'm in a home with a gas stove and it causes the butter to clump to pasta and no longer is like a sauce stirred ...
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0answers
89 views

How does removing the germ of garlic help with breath/digestion?

I have recently heard from a friend who is a chef, that removing the germ in a garlic clove helps with reducing the garlic breath and also avoids digestive problems some people have when eating ...
6
votes
12answers
87k 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 ...
7
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4answers
10k views

How much minced garlic is one clove?

I have a recipe that calls for 2 cloves of garlic, but all I have is minced garlic. How much minced garlic do I use per clove?
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5answers
209 views

How do you remove strong garlic odor from enclosed space (garage)?

I dehydrated garlic in my garage a couple of days ago and now I need to remove the strong garlic odor in the garage -- any ideas? I have left the garage door open for hours and have run the ...
16
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4answers
1k views

What are the white tendrils at the bottom of these garlic cloves?

What are the white tendrils at the bottom of these garlic cloves? Are they the beginning of new roots? I'm afraid they are indications of fungus or mold.
3
votes
3answers
723 views

Why did my ginger garlic paste have a bitter aftertaste?

I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spices. After cooking, the sauce had an ...
6
votes
3answers
2k views

How to remove garlic smell from refrigerator/ice maker

Is there a certain cleaner or chemical that will remove a lingering garlic odor from an ice maker or other food processing equipment? About a month ago, my wife and I noticed that the ice from our ...
3
votes
4answers
561 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 ...
2
votes
1answer
266 views

Preparing minced garlic the night before using them

Is it okay to prepare minced garlic the night before I use them? I'll be cooking really early in the morning and i want to prepare the minced garlic ahead. Is it safe and will it affect the look of my ...
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votes
5answers
10k 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, ...
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3answers
234 views

Can you reconstitute garlic powder?

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 ...
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 ...
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?
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1answer
145 views

Is it ok to include garlic when I can hot peppers?

I followed the Ball Blue Book recipe for canning hot vinegared peppers. I left the peppers whole, and forgot to discard the garlic from the vinegar recipe before I filled the quart size jars & ...
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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 ...
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3answers
2k 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. ...
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0answers
15 views

How do I make black garlic? [duplicate]

I am trying to make black garlic. I have cooked on low for 11 days in a rice cooker. I now am drying the garlic but it is not turning black or soft. What am I doing wrong?
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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 ...
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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 ...
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vote
1answer
116 views

How do I avoid splatter when frying ginger garlic paste?

I see in all cookery shows that they use ginger garlic paste with ease. When I bought a sachet of the same and put it in oil, it spluttered so much that all of my stove surface ended up oily. How do I ...
2
votes
1answer
235 views

How much black garlic to substitute for regular garlic in a slow-cooker?

My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for two medium cloves and I used the same ...
4
votes
1answer
199 views

Does roasted garlic leave no aftertaste and smell

I saw in a recipe book by the Grill company Weber where they claimed that if you roast a garlic over medium heat in the grill, until it becomes pulp, and then slather it on your baguette and eat it, ...
18
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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.
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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 ...
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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 ...
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 ...
3
votes
2answers
763 views

What is the best way to infuse garlic flavor in the bland brown rice?

I have got fresh garlic cloves. I want the brown rice to have a garlic flavor. Please mention the garlic quantity needed for the 5 table spoons of uncooked brown rice. What is the best way to infuse ...
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 ...
4
votes
1answer
591 views

Garlic turned to black powder?

Today I cut open a garlic bulb only to discover that the core was mostly black powder. What on earth was that? I've never seen it before in my life. From the outside the bulb seemed to be fine. It ...
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7answers
9k views

How to suppress bad breath after eating garlic or onion

How can I suppress bad breath after eating garlic or onion?
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3answers
3k views

Stir fry - garlic burns if I put it in first, what am I doing wrong?

I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the proper amount of time for letting garlic ...
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 ...
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3answers
2k views

Unpeeled garlic cloves in French / Belgian cooking?

I am looking through some recipes that came with a French pressure cooker I just bought (in Belgium). It seems most of the recipes that use garlic ask for one or two upeeled garlic cloves ...
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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", ...