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

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3
votes
1answer
83 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, ...
17
votes
8answers
5k 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.
5
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
11answers
61k 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
2answers
490 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 ...
5
votes
4answers
8k 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 ...
2
votes
2answers
177 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
16k 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
191 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 ...
9
votes
4answers
6k 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, ...
21
votes
1answer
9k 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?
4
votes
1answer
80 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 ...
3
votes
7answers
8k views

How to suppress bad breath after eating garlic or onion

How can I suppress bad breath after eating garlic or onion?
5
votes
3answers
582 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 ...
7
votes
3answers
2k 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
2k 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 ...
0
votes
0answers
43 views

Garlic in Olive Oil [duplicate]

We put several cloves of garlic in Olive Oil and stuck it in the fridge. The garlic was not pressed or anything, just peeled and placed in the oil and then placed in the fridge. The next day it was ...
5
votes
3answers
638 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 ...
18
votes
2answers
8k 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", ...
9
votes
2answers
4k 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 ...
15
votes
7answers
15k 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 ...
9
votes
4answers
29k 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?
0
votes
0answers
40 views

Is it safe to marinate olives with garlic and oil? [duplicate]

I was planning to make a load of garlic and basil olives up at home and send them in the post to some friends. Is it safe for me to send these olives in the post and for them not to be refrigerated ...
12
votes
6answers
5k 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 ...
18
votes
5answers
7k 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 ...
73
votes
18answers
11k 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?
1
vote
1answer
53 views

How to roast garlic on low temperature grill

Going to smoke some pork ribs on the grill, with a smoker box, planned temp with closed cover is about 90C (194F), but for sure less then the boiling point. This will probably take about 2:30 - 3 ...
2
votes
3answers
255 views

When should garlic be added to the pan to get maximum pungency?

When you crush raw garlic and use it as seasoning for vegetables, is it best to put it the pan first and let it begin to cook before adding any other ingredients, or is it best to add it later on? ...
0
votes
2answers
94 views

Accentuating Garlic flavour

I keep losing the flavour of garlic when I cook. For example, I chop up a lot of garlic and put it in a baked bean recipe or I make soup. I have been putting an enormous amount of garlic in these ...
8
votes
3answers
30k 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?
0
votes
0answers
23 views

How much fresh garlic makes how much garlic powder [duplicate]

How much fresh garlic (weight) makes how much (garlic powder weight) Reason how much garlic do I buy? Thanks David
5
votes
2answers
3k 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 ...
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 ...
9
votes
2answers
376 views

Does stainless steel affect garlic flavors in food?

They say that washing your hands with a piece of stainless steel can help remove the smell of garlic and onions from your hands. There are even a number of stainless steel "soap" products on the ...
2
votes
2answers
124 views

Shaking Method for Garlic

I can't pinpoint why, but this method fails for me. At best, shaking only peels two or three garlic cloves. I've ensured that all garlic bulbs and metalware are dry. Would someone please help? What ...
2
votes
2answers
180 views

Tools to peel and crush a whole garlic bulb

I'm conscious of this other question, yet this is (veritably) a different question that doesn't duplicate. What are some tools or appliances that peel an entire garlic bulb? Are there any for ...
15
votes
8answers
42k 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 ...
2
votes
1answer
234 views

How to store blanched garlic?

I've gone through the process of immersing my garlic in boiled water 3 times to remove that bitter taste. But how do I store it? I've blanched close to 5 heads of garlic (40-ish cloves). I would ...
3
votes
3answers
1k 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 ...
0
votes
1answer
110 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, ...
1
vote
3answers
992 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. ...
16
votes
8answers
16k 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 ...
2
votes
2answers
301 views

Help with thinly slicing garlic

I buy bulk peeled garlic. When I bring it home I always throw some in the food processor and freeze it in single use aliquots. That's fine for daily kind of use, but for fancier stuff I really like ...
3
votes
1answer
2k views

What's an appropriate shelf-life for refrigerated pre-peeled garlic?

Buying pre-peeled/crushed/sliced garlic is great because it saves so much time during prep -- hand-peeling and crushing garlic in the midst of of everything else is a big time sink. However, I've been ...
4
votes
1answer
484 views

What causes changing blue and purple pigments in food?

I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this? ...
11
votes
2answers
3k views

When should I press garlic and when should I chop it?

I just found out they make fancy devices for pressing garlic. However, I'm unsure of when I should use this. When do chefs press garlic and when do they chop it? Is there a rule of thumb that needs to ...
8
votes
1answer
3k 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
votes
2answers
219 views

Confused about the addition of garlic

I keep reading online that garlic should be added at the end of dishes because they'll otherwise turn brown and bitter. What confuses me is that a lot of recipes using various methods (sauteeing, ...
0
votes
1answer
900 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?