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if you work it into a paste with salt then stir frying it first seems to release the aromatics into the oil where as chopping the garlic turns it brown, hard and bitter If i want a strong garlic taste, then i make a paste and add it at the end of cooking - you only need one raw garlic to really give a punchy taste to a dish rather then 6-8 cloves that have ...


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I'm reading up on this topic, this is the fourth web page I've read. According to the other sites: Everything so far has said store in: cool (60F/15C), warmer will make it sprout or go bad faster dry out of sunlight breathable (so not in plastic, not sealed) How long it will last on the shelf depends on what condition it's in: Whole bulb will store ...


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I have a recipe book that advocates stir frying garlic for "10 seconds or until fragrant." So once you start smelling that glorious frying garlic smell, start throwing more stuff into the fry. Comes out lovely. Of course, if fried garlic is all you're doing, then it should be the very last, or at the very least scooped out of the oil. I attempted to do a ...


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You have a few options, as you're dealing with high-heat cooking Only fry the garlic for a few seconds before adding something else to cool down the pan. You don't want it to cook 'til it shows color ... just a few seconds then toss in some onion or other high-moisture items. Add the garlic with something else (eg, ginger), to keep it from burning quite ...


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I really suggest you read into botulism. Garlic infused oils grow bacteria that can kill you. Sometimes called the silent killer, there's no way to detect its present in your food. Even cooking it in canola oil and then refrigerating is a massive issue. You need something to ensure nothing grows in the oil and you must steralise anything you use. Garlic ...



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