Questions tagged [garlic]
Questions about selecting, identifying, storing, preparing, replacing or cooking with garlic as a main ingredient.
209
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How much onion/garlic/ginger power can I add in 1kg of broiler chicken?
Because of bachelor life and storage issues, I must use onion, ginger, and garlic in powder form.
However, I am failing to find the correct amount I should add to 1 kg of poultry chicken.
What is the ...
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How long should I keep minced garlic in lemon juice?
A problem that I sometimes encounter when making dressings or tahini hummus is deciding how long I need to soak garlic in lemon juice after mincing it.
For context, there are several reputable ...
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Garlic Quick Pickle Too Spicy
I'm trying to make garlic flavored quick/refrigerator pickles, but when I simply try to increase the amount of garlic in the jars, they end up getting fairly spicy. I am using some red pepper flake, ...
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Is a garlic bulb which is coloured brown on the outside safe to eat?
The outside of the bulb is brown at the top, but the cloves look and feel normal when peeled.
Is this safe to eat? What is the reason for the brown colour?
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Is there a way to extract & store garlic oil, without being infused with any other oil, such as olive? [duplicate]
Have attempted to find ways to extract & preserve straight garlic oil. Only info I have found, have "added" oils, such as olive. I just want to know if it is safe to extract the oil from ...
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Infused oil from garlic *peels* - can this be done without making Clostridium growth medium?
Recently I found a book on reducing food waste that suggested making infused garlic oil from the cut-off ends and (inner, reddish) garlic peels rather than the cloves. The recipe doesn’t involve any ...
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Vitamin C in bread dough
At what step in preparing my dough do I add my vitamin C power? Also, I would like to add garlic powder to my dough, but not sure at what step in the process I should, I add the powder.
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Onion garlic and covid
Had covid 3 yrs ago and haven’t been able to hand the smell or the taste. I need substitutes for recipes… I know there is a spice called asafetida that can be use and taste like onion and garlic but ...
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How to store garlic in hot and humid tropical climate?
I live on a tropical island where it is almost 100% humidity year round and average daily temperature is something like 32 degrees celsius (89 fahrenheit) with nighttime temperatures seldom going ...
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How big a garlic clove?
How big (grams) is a clove of garlic, as found in a recipe?
I have a lot of recipes that call for some number of cloves of garlic. The problem is that garlic is a plant, and the size of the clove ...
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Why might my fermented garlic purée have an incredibly bitter, ammonia-like smell?
I've made fermented garlic paste many times before.
It's essentially a bunch of raw garlic cloves blended with 2% salt by weight, then left in a container to ferment at room temperature for 2-3 weeks ...
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Could it really make sense to cook garlic for more than a minute?
What really puzzles me is the tendency of some cooks to boil or stew garlic for extended periods of time. Even if you don't dice it finely, as I usually do, some of it is going to be destroyed in ...
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What key skills are important when preparing onion and garlic
I was reading this column in the Guardian, where Yotam Ottolenghi and Noor Murad are answering questions from readers. One answer which made me pause is this one from Yotam Ottolenghi on key skills to ...
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Garlic paste vs whole garlic for long braise
I have fresh garlic paste on hand I'd like to substitute for whole garlic in a braise (chicken adobo). The estimated braising time is 30 - 40 minutes.
My concern is that due to the insane amount of ...
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Botulism risk in garlic confit [duplicate]
I recently made garlic confit and left it at room temperature overnight to cool. I then looked up storage for the garlic confit and noticed that lots of articles say there's a high risk for botulism ...
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Garlic with the olives... what happened?
Something strange (but nice) happened and I hope someone can explain.
Here is the story: I had a glass jar of olives (Kalamata Pitted). They come in a "brine" with the ingredients listed ...
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why do we use ginger and garlic in meat curry?
Garlic and ginger are a staple in South Asian meat (chicken, beef, goat, lamb, duck, etc.) curries.
I am just wondering, why.
What attributes of garlic and ginger made them essential ingredients for ...
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What happened to this garlic clove? [duplicate]
I bought a box of veggies and such to make dinner and it included a few cloves of garlic to add to the meal.
I opened them up and then found one of them that looked like this:
I've never seen one ...
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Flavored Butter Sauce/Liquid
To explain kind of what I am looking for. When going to a local Chinese restaurant they have a Mongolian bar where they cook the food you choose in flavored sauces of your choice. My go to is the ...
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Should I store chili crisp in the refrigerator?
Generally speaking I only refrigerate things that say something along the lines of "refrigerate after opening" or "keep refrigerated" on the label. I opened a new jar of chili ...
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How can I dispose of garlic remnants without making the bin smell?
If I use a garlic press, there is a remnant of crushed garlic which needs to be disposed of. However, I usually find that this then makes the whole bin (trash can) smell of garlic until I empty it, ...
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Can you make vegan garlic bread? If so, how does the use of margarine effect taste and texture?
I enjoy a nice garlic baguette so much, but I have to drink a pre-emptive, schedule 5, painkiller not to die from being so lactose intolerant. I was wondering if a solution can be found that does not ...
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Why does my girlfriend love onions, but hate garlic? [closed]
So, my girlfriend absolutely loves garlic, but hates onion with a burning passion. I'm reading up on this - they're both allium vegetables, and that's cool and all. But why is she offended by onions, ...
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Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism?
Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism?
Ingredients: Chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum.
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Can you have straight up garlic oil?
Can you have straight up garlic oil or is it always garlic boiled in another oil so garlic oil always has another oil
As it’s ingredient?
Is there a reason why it always seems to be olive oil rather ...
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Is it safe to add garlic powder to sesame oil?
I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find ...
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Does adding un chopped garlic add any flavor at all?
In Italian cuisine, garlic is put un chopped if not cut in small pieces. I personally doubt it could give a lot of taste during a short Sautee.
Is that correct and what are the actual differences of ...
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When should I add the garlic to a roasted leg of lamb?
I'm going to roast a leg of lamb. Here is how I plan to cook it:
Cover it with kosher salt
Let is rest in the fridge for two days
Make 10 or 12 slits, and stuff them with garlic sort of like this ...
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How can I prep a large amount of garlic quickly?
We're doing a food place for college students so the quality doesn't need to be top class, whereareas speed & cost matter more. We may need to prep a kilo or two of garlic for stir-fry and such (...
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Garlic substitution in marinade/paste
I'm trying to find a substitute for garlic in a chicken pulao recipe. The masala paste calls for 4 cloves of garlic, which are ground with the other ingredients into a paste. I'm already substituting ...
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Cream of Tomato with garlic + cilantro stalks aroma
I've been trying to crack this Cream of Tomato recipe for many decades now that is served in almost all Indian five star hotels and professionally managed kitchens.
At the end when it's served, it has ...
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question regarding repulsion to dishes prepared with garlic in a certain way
I normally don't use garlic paste but I like the taste of garlic, I love garlic pickle, but I use garlic only in finely chopped pieces along with ginger paste in curries. I never had any problems ...
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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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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 ...
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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 ...
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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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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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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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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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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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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 ...
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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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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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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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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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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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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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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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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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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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