Questions tagged [garlic]

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

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0answers
59 views

Garlic clove turned to Dark grey/green powder? [duplicate]

I was using a head of garlic (from China, if that helps), And the entire thing seemed healthy and fine, but I got to one of the inner cloves and it had turned ENTIRELY into a very soft powder, I was ...
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3answers
351 views

Experimenting with garlic, does cooking kill the flavour?

I have been experimenting by adding extra cloves of garlic into my pasta sauce every time I cook it. I make a quick pasta sauce by caramelizing onions in a pan, adding very finely chopped fresh garlic ...
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1answer
96 views

Garlic skin edible? [duplicate]

I know the peel on the cloves of garlic are edible, but what abput the papery skin on the outside covering all of it? I feel dumb for asking this but is there a difference? The post/question in the ...
2
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1answer
143 views

Is it safe to freeze raw garlic in vacuum-sealed (FoodSaver) bags?

I'm generally aware of the botulism-related dangers of storing raw garlic in anaerobic environments at room temperature (or even in the fridge), but couldn't find much info on whether it was safe if ...
3
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1answer
78 views

Extracting flavor of ginger in cooking

I have noticed and tried the practice of frying the combination of ginger and garlic pieces in oil/ghee at the very beginning, prominently in Indian cuisines. However, pungent taste from the uncooked ...
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2answers
110 views

Quality of Garlic

Is grocery store garlic as good as it gets or are there places to get higher quality garlic that will elevate ones cooking? Would better quality garlic last longer? I don’t cook much and often find ...
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4answers
99 views

How to get rid of Garlic taste in tomato sauce

Hi I have added some garlic paste in tomato sauce now it tastes somehow a little strange how to get rid of that?
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2answers
159 views

Salting garlic at the start of a recipe

You commonly see recipes that call for sautéing onions before adding the rest of the ingredients. It’s not uncommon for me to sprinkle salt on the onions. However, if a recipe calls for starting with ...
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7answers
12k views

Fry onions and garlic before adding to the sauce?

I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first? What would be the difference in the taste, does one have more ...
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0answers
102 views

Black garlic: Is it possible to use a cheap rice cooker's keep warm function to make it?

I've been looking into black garlic and I read that if I take garlic and wrap it in foil and put it in a rice cooker on the keep warm function, it'll work. I have 2 sets of cookers -- I have a ...
6
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2answers
591 views

Is adding garlic powder to pasta with oil safe?

Semi-food related but wasn't sure where else to post it. I was just cooking up a quick late night meal and ended up throwing a little garlic powder onto my pasta (which already had a small amount of ...
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2answers
120 views

Garlic wine jelly

I'm currently experimenting with making various wine jellies to be served with meat and/or cheese. Cabernet + black pepper, mulled wine jelly, and so on. I then can the result in a water bath to ...
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2answers
971 views

What are some ways to season that don't rely on garlic and onions?

I am looking for some alternative ways to season food. I am very familiar with currying, pesto, and chili. My difficulty is that each of these relies on onions, tomatoes and garlic. What are some ...
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1answer
172 views

Do garlic keeper jars have any tangible preservation benefit?

This question got me thinking about "garlic keepers" or "garlic jars" which are a gift item in the US and probably elsewhere (see photo). My question is: Do garlic keepers actually provide any ...
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6answers
5k views

Can I separate garlic into cloves for storage?

I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly shorten the lifespan of garlic? EDIT To ...
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0answers
140 views

Can store bought honey be used to infuse garlic and honey?

The only question I could find about honey infused garlic on the site was Honey-fermented garlic left open overnight but they do not mention what type of Honey they use. From my research I've read: ...
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3answers
3k views

How much of the clove should I use when using big garlic heads?

I recently bought some of those big garlic heads (unlike the small, pretty ones you have in the supermarket). It looks like this: My problem is that when I take out the cloves and try to cut them, ...
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1answer
1k views

Garlic powder clumps up

When I put garlic powder in a shaker, it ends up clumping. I tried putting in some rice, but it still clumps. Any ideas?
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2answers
261 views

Problems using my black garlic fermenter

I just got my fermenter and my garlic came out hard and dried. It also tastes bitter. The machine I have is Homend 5L Black Garlic Fermenter Full Automatic Intelligent Control Garlics Maker ...
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2answers
1k views

How to Remove Garlic Ginger Paste smell from refrigerator

When I put paste of garlic and ginger in the fridge the smell of paste spread in all the fridge and the other things too which are in the fridge.Kindly help me how to get rid of this to avoid the ...
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2answers
198 views

When and how to add garlic to a dish?

I want to make some chicken with ginger and garlic, and every recipe I look up puts the garlic in at a different time. In Korean food, it is grated into the marinade. In India food, it's mixed with ...
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0answers
338 views

Black Garlic Maillard vs caramelization

Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time. "Bulbs are kept in a humidity-controlled ...
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1answer
99 views

Where To Buy A Garlic Crusher? [closed]

Sorry for taking up your time. Just wondering if anyone knows where i can buy a garlic crusher from? I want to cook some Italian food, but every Thai person i ask has no idea what a garlic crusher is....
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2answers
948 views

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
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13answers
6k views

Garlic press with minimum force required

What type of a grarlic press would require the minimum amout of force to operate? (for people with hand problems) Would this one where the pressing part is pivoted require less force than one with a ...
4
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1answer
113 views

Why when I add garlic to an existing flavor base with veggies, it rarely gets golden brown?

Many sources suggest to add the garlic a minute or so before adding the main ingredient (tomatoes, cream etc) because if you start with the garlic, by the time the mirepoix has properly been sauteed ...
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1answer
506 views

Can you use pre peeled garlic to make black garlic?

Is it possible to make black garlic from pre peeled garlic or is the fresh bulb imperative?
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2answers
1k views

Are there any dishes that utilize burnt garlic?

I was reading a question and in it, burnt garlic was a topic in which the answerer said that burnt (very brown, not black) garlic is bitter. They went on further to say that any dish with burnt garlic ...
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1answer
85 views

Can we preserve garlic and ginger paste?

Its mostly said that we should use fresh garlic and ginger paste as after some time the paste loses its taste? So what’s the best way to preserve it, so that its taste is not lost?
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3answers
1k views

How to reduce the intensity of garlic in a soup?

I made a soup, and put a lot of raw garlic in. It cooked in a slow cooker for about 8 hours. Now the soup is much too spicy and dominated by that raw garlic flavor. Is there anything I can put in the ...
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2answers
492 views

Raw garlic in Sunflower oil

So I wanted to infuse garlic flavour to my sunflower oil. I sliced one full garlic and added it to cold sunflower oil and let it be for a week. When I opened it, the flavour seemed to have infused ...
4
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1answer
1k views

Comparing store-bought chopped garlic

When shopping for chopped garlic at my local grocery store, I noticed that although there were several brands there were basically two price points. Looking more closely, I saw that the less-...
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2answers
9k views

How do I tone down the flavor of garlic in spaghetti sauce

I am taking a meal to a family tonight, my sauce is cooking, it will cook for several more hours. Right now, it is much too strong, ( I know, I did not think it possible). How do I cut that flavor?
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2answers
4k views

Garlic: minced, crushed, chopped, sliced. When to use each one, and what is the difference?

I’ve seen, in many recipes, that the usage of garlic varies a lot. For example: Meaty sauces normally require that the garlic is chopped and fried before the meat is added. Neapolitan Pizzas usually ...
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1answer
1k views

How to preserve home made garlic sauce for at least two years shelf life?

I am thinking of starting a business selling home made garlic sauce. The sauce contains both, oil and water as well as lemon juice. How can I prevent it from spoiling and extend its shelf life?
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2answers
961 views

Simulating the discontinued Lawry's Roasted Garlic Salt?

Lawry's Roasted Garlic Salt was simply the best spice I've ever had. And had I known it was discontinued I would've bought a few cases. If you're familiar with it can you recommend something similar....
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4answers
330 views

Why wine _before_ butter in shrimp scampi?

According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic slices, add white wine and let the alcohol ...
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1answer
4k views

How long does jarred chopped garlic keep?

I have some chopped garlic in a jar (from Spice World if it matters). I have used it. Not sure when, but it is open. The best by date is June 2018. My question: I have always heard that after opening ...
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5answers
14k views

How to know when a recipe shouldn't contain onion/garlic?

When travelling at a campsite, our resident cook made a Bolognese, and for fun I asked the Italian campers what they thought about it (playing on the stereotype that they are serious about their food) ...
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1answer
128 views

What is ' chicken garlic chicken '

I was at a Brewers Fayre pub and saw this on the menu (pictured) When it arrived it was an egg on top of a garlic and breadcrumb chicken breast. Why call it chicken garlic chicken? The waitress didn'...
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2answers
10k views

Garlic brown spots, safe to eat the rest of the bulb?

The spots are bruises that bacteria have infected right? There is a slight discolouration into the "meat" of the garlic. Ok to eat the rest? With a bit of discolouration? Without? If there were ...
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1answer
776 views

Structure of tomato, ginger and garlic after blending in a blender

Found a new recipe, and it called for blending two (average sized) tomatoes, about a tablespoon of grated ginger (15 grams let's say), and four grated garlic cloves. Blended it all, everything fine. ...
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1answer
864 views

How long does it take garlic to germinate in the fridge?

If left in the fridge, how long does garlic take to germinate? I have experienced the green sprouts in the past, and was able to chop them off and eat the remaining garlic. I am curious add to how ...
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1answer
1k views

Why do garlic pots have holes?

If garlic pots didn't have holes, why would the garlic in it get soggy (which as I understand it means moist). After all, garlic as bought at the store is dry, and to my knowledge doesn't have much ...
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1answer
572 views

What is the best place to store garlic in the kitchen?

I've been at a friend's house. When I looked for the garlic I the fridge my friend said garlic doesn't go in the fridge. But another friend said garlic lasts longer if placed in the fridge, even when ...
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5answers
864 views

How to mince garlic efficiently without the garlic sticking to the sides of the knife?

Whenever I mince cloves of garlic on a cutting board, it sticks to the sides of the knife making it a tedious task? Is there anyway to prevent this from happening when using a knife to mince garlic ...
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3answers
4k views

If I want my garlic to taste in a very specific way (with bite or without bite) what should I do?

I don't always want my garlic to taste the same way. Sometimes I want only the deep umami flavor without the bite (so I let it cook more) and sometimes I look for a strong garlic bite presence in the ...
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3answers
14k views

Is garlic peel safe to eat?

I ask NOT about the white outer layers that must be peeled and I do peel. But I lack the time to peel the red peel off cloves. Is it safe to eat? picture source
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1answer
887 views

how to cook with garlic and how to use in cooking and salads [closed]

I like the taste of Garlic, can anyone tell me how to use it please? can you use it in salad or cooking like stew or pasta ECT ? Please help. thanks Trev
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1answer
536 views

How do I properly mince garlic?

I often need to mince garlic to add to any number of dishes. If I don't want to use a garlic press or microplane, how do I mince it with a knife? What type of knife should I use and how should I cut ...