New answers tagged garlic
I realized I did not have enough salt so added French sea salt. This was for green bean casserole I made from scratch without a recipe. Used a garlic infused broth in the cream sauce and was too much garlic. Wow. So with the salt, I think it is tempered. But will see tomorrow on holiday if it marinates well and is fine. If not, I may try a teaspoon of ...
As even with garlic directly from the bulb, you need to taste, as @ElendilTheTall says. Adding is easy... All other things being equal (clove size), garlic can easily range in tastes from stronger to weaker. And, the tastes of your target audience will be different as well. Its no different, and arguably more so, with chopped garlic, presumably in a glass ...
It hasn't been established whether you have dry minced garlic, which is basically just dehydrated garlic, or the wet kind, which is minced in a liquid. I've used them both, but prefer the latter. To me, it acts and tastes more like fresh. Since there's some curiousity expressed in the comments, I'll answer this based on the assumption that you're asking ...
There is bottled minced Garlic and freeze-dried minced Garlic. 1 medium-size clove Garlic equals 1 to 1 1/2 teaspoons bottled minced garlic, this is around 5 g / .18 oz. So for 2 cloves you should add 2-3 teaspoons. You need about 50% less for freeze-dried minced Garlic.
Well, it depends on the size of the clove. A heaped teaspoon will probably be about equivalent to two cloves of garlic, but it's cooking, not particle physics. Remember you can always add an ingredient, but you can't take it away - so taste your food and adjust as necessary.
When you see advice to eat lemon, apples, or milk to eliminate garlic breath, it's the polyphenols in those things that break down the compounds in garlic that cause the smell. Tea, both green and black, is high in polyphenols. Try putting some strong green tea in a misting-type spray bottle and treating the air and the surfaces.
If you want to keep your garlic from going off, wrap it in some kitchen roll at room temperature. The paper helps so much in prolonging the life of your clove.
I grow a field of garlic, your picture shows nascent roots. I eat the sprouts and have never noticed a bitter flavour.
The green color of the paste is telltale for a lot of properly sprouted garlic... as hoc_age already said, the sprouts turn bitter when cooked, so break up your garlic and remove anything green inside before making the paste. Also, blenders tend to oxidize oils, if the result is still not satisfactory, try using a mortar and pestle instead - garlic and ...
When you add the garlic paste dont stir it too much, and dont put garlic paste in oil when there is nothing else in it. When the raw smell of garlic goes away, that means its cooked through, it wont have the bitter taste. I am south asian.
These are roots, just cut them off. Sometimes you might get a sprout coming out of the top, that's fine too. Garlic sprouts after being exposed to cold, if you store garlic in your fridge it is likely to sprout, so store it at room temperature or a cool but not cold place.
Those are garlic roots, no reason to worry. If you plan to use these cloves, note that they are about to leave the dormant stage and start to sprout, so make sure you remove the green sprout in the middle of the clove. It is rather likely to have turned bitter now. I found this video on youtube, which shows the roots forming on a garlic clove; in a rather ...
try placing a few dishes of baking soda around your garage to absorb the odor.
This is a defect known as "waxy breakdown" or "waxy decomposition", and is caused by growing or storing the garlic under too hot conditions. See http://livegpath.cals.cornell.edu/gallery/garlic/waxy-breakdown-on-garlic/, which also mentions that anaerobic storage conditions are also considered a possible cause or contributing factor by scientists.
It's safe to chop your garlic the night before. It will change color slightly due to oxidation, probably not enough to affect the look of the dish. It will lose flavor overnight though, so I wouldn't chop it until I'm ready to use it. Generally the big pain with garlic is not the chopping but the peeling, you could peel it the night before and then chop it ...
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