Questions tagged [garlic]
Questions about selecting, identifying, storing, preparing, replacing or cooking with garlic as a main ingredient.
162
questions
12
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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, ...
5
votes
1answer
179 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?
0
votes
0answers
69 views
I Bought A Special 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 Multiple ...
0
votes
2answers
234 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 ...
0
votes
2answers
143 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 ...
1
vote
0answers
169 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 ...
-1
votes
1answer
93 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....
1
vote
2answers
393 views
15
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12answers
5k 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
votes
1answer
88 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 ...
1
vote
1answer
257 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?
3
votes
2answers
248 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 ...
1
vote
1answer
62 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?
3
votes
3answers
173 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 ...
2
votes
2answers
274 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
votes
1answer
500 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-...
0
votes
2answers
3k 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?
3
votes
2answers
2k 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 ...
-1
votes
1answer
565 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?
3
votes
1answer
559 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....
1
vote
4answers
177 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 ...
0
votes
1answer
3k 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 ...
41
votes
5answers
13k 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) ...
1
vote
1answer
119 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'...
1
vote
2answers
7k 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 ...
5
votes
1answer
416 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.
...
1
vote
1answer
701 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 ...
1
vote
1answer
909 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 ...
4
votes
1answer
472 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 ...
0
votes
5answers
634 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 ...
18
votes
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 ...
0
votes
3answers
10k 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
0
votes
1answer
622 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
3
votes
1answer
363 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 ...
2
votes
0answers
63 views
Substitutes for onion and garlic [duplicate]
My husband had a heart attack. Quite a few of his medications have a prohibition on both onions (all types including chives, shallots, leeks, spring onions, powders, etc) and garlic. We both enjoy the ...
3
votes
1answer
2k views
Garlic Cloves Size Differentiation
I understand the ins and outs of peeling, what a clove is, mincing, crushing, etc., as I am new to cooking and learning one step at a time. My question is about size. When I purchase a bulb of ...
1
vote
2answers
782 views
Will peeled garlic cloves that are stored for later use lose their flavor?
I find the act of peeling the garlic very painful so I just throw one garlic head into a pot, shake it and then all the skin comes off and I can slice it immediately for later use.
I wonder however ...
-1
votes
1answer
139 views
0
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2answers
1k views
What is coffee garlic?
Gordon Ramsey did an AMA on reddit. He said this:
"I would go down the rouse of recently we've been using lots of dry
spaghetti, with lots of coffee garlic, chili, preserved lemons. Once
we've ...
2
votes
1answer
4k views
Garlic clove has turned to a firm jelly texture
I keep my garlic on my kitchen shelf by the window. Out of the whole garlic bulb one the cloves has changed to a yellow/orange colour and its texture is like hard jelly. Its slightly squidgy but firm.
...
1
vote
3answers
357 views
How do you get garlic to stick to green beans?
When sautéing green beans (or snap peas, asparagus, etc) in butter with garlic, how do you get the garlic to stick to the beans?? I've tried varying the amount of butter up and down, and I've even ...
1
vote
1answer
1k views
Mixture of ingredients has a bitter taste
I put ginger, cilantro, red onion, jalapeno and garlic in a blender for a dish I'm preparing. This mixture was going to be fried in oil. I noticed that it had an extremely bitter taste - what could be ...
2
votes
1answer
22k views
Purple garlic color change [duplicate]
I bought a bag of peeled garlic cloves as a convenience(I know, shame on me) I stored the unused cloves in the fridge and the began to show purple areas on the cloves. I don't think this is anything ...
3
votes
3answers
7k views
How do you know how much garlic to add to a dish and in what form?
I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is not much reference experience from ...
20
votes
3answers
12k views
Onion and Garlic, a no-no?
I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine - thats an absolute no-no. You can use ...
3
votes
1answer
724 views
Why would I add garlic to a recipe after onion with such a small time difference?
I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic cloves all of which is then cooked for an ...
6
votes
5answers
3k views
What's the best way to get roasted garlic out of its skin
I am quite fond of oven-roasted garlic, but I always spend ages getting the meat out of their skin. In addition my fingers get rather sticky when I follow the method described in the linked recipe, ...
1
vote
3answers
494 views
How do I bring out the garlic flavor in an oil base?
I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginger and garlic as the onions begin to ...
1
vote
1answer
131 views
Garlic butter sauce
My family loves pasta with butter,garlic,and black olives topped with Parmesan but now I'm in a home with a gas stove and it causes the butter to clump to pasta and no longer is like a sauce stirred ...
3
votes
1answer
998 views
How does removing the germ of garlic help with breath/digestion?
I have recently heard from a friend who is a chef, that removing the germ in a garlic clove helps with reducing the garlic breath and also avoids digestive problems some people have when eating garlic....
