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Unpeeled onions and garlic help thicken liquids (just a little). The skins of onions and garlic are at least 10% pectin, the substance that is used to thicken jellies. If you are making a stock or a soup, you can place the washed unpeeled garlic or onion quarters in an oversized herb sachet. After cooking you remove the sachet and discard its contents. ...


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It actually makes sense if preparing a broth or stock: you don't want the skin to come out while cooking and float in the stock: it won't be pleasant to see nor to eat. On the other side, when roasting or sautéing, leaving the skin on helps avoiding the cloves burn, which would give an unpleasant taste.


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According to Trash Backwards, leaving skins on garlic in a roast allows the garlic to cook more evenly. There are multiple suggestions out there that say that the skins add additional flavor and nutrients to a broth.


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Just add ginger paste along with garlic. NO color change of blue or green. I successfully tried this. The ginger will not allow the garlic to change color.


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Start with olive oil in a cold pan. Add the minced garlic. Prepare whatever you wish to be added in advance. Turn on the heat to medium. Just keep smelling it. Once the harsh scent has gone away, and before it starts to get any more than slightly golden brown, add the other stuff to reduce the pans temperature. The garlic will be flavorful, but not acrid ...


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I can see several ways to can pesto depending on your comfort level. 1) Can it in balsamic vinegar in a water bath as a thick paste pesto base (there are tiny 1/4 pint jars or use 1/2 pints). Then attach a small bottle of gourmet olive oil and a wedge of parmesan with instructions to mix their own. 2) I personally think that parmesan is dry enough to be ...



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