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67
votes
18answers
9k 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?
38
votes
6answers
12k 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 ...
21
votes
10answers
14k 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?
20
votes
4answers
1k 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 ...
19
votes
4answers
84k 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 ...
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 ...
18
votes
1answer
6k 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", ...
18
votes
5answers
4k 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 ...
17
votes
7answers
3k 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
14k 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 ...
16
votes
4answers
2k 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 ...
15
votes
7answers
11k 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 ...
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 ...
14
votes
8answers
31k 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 ...
13
votes
4answers
3k 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?
13
votes
2answers
3k 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 ...
12
votes
6answers
6k 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 ...
12
votes
2answers
2k 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 ...
12
votes
5answers
3k 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 ...
11
votes
2answers
967 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 ...
11
votes
1answer
1k 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 ...
10
votes
3answers
3k 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 ...
10
votes
2answers
697 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?
9
votes
3answers
22k 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?
9
votes
2answers
224 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 ...
8
votes
8answers
508 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
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?
8
votes
4answers
1k 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, ...
8
votes
1answer
2k 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 ...
8
votes
3answers
8k 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 ...
8
votes
3answers
24k 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?
7
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?
7
votes
5answers
9k 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 ...
7
votes
5answers
380 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 ...
7
votes
2answers
3k 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
10answers
43k 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
3answers
1k 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?
6
votes
2answers
488 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 ...
6
votes
1answer
7k 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 ...
6
votes
3answers
3k 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 ...
6
votes
2answers
15k 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 ...
5
votes
2answers
451 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 ...
5
votes
3answers
375 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 ...
5
votes
2answers
1k 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 ...
5
votes
3answers
5k 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 ...
5
votes
2answers
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 ...
5
votes
4answers
3k 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, ...
5
votes
1answer
81 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 ...
4
votes
5answers
893 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 ...
4
votes
8answers
323 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 ...