Questions tagged [garlic]

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

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8 votes
14 answers
5k views

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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  • 7,173
0 votes
0 answers
45 views

How dangerous is sautéed chopped garlic sitting at room temperature for a week or more? [duplicate]

About a week ago I sautéed garlic in butter on a skillet. I then poured out the sautéed garlic and butter into some pasta. However, there were still a few buttery garlic pieces stuck to the skillet, ...
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  • 1
3 votes
1 answer
175 views

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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  • 3,762
0 votes
1 answer
234 views

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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1 vote
1 answer
171 views

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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  • 11
2 votes
1 answer
123 views

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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  • 3,757
12 votes
1 answer
8k views

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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  • 129
1 vote
2 answers
204 views

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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11 votes
2 answers
2k views

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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  • 350
14 votes
7 answers
4k views

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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1 vote
1 answer
246 views

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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3 votes
1 answer
166 views

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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0 votes
1 answer
134 views

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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2 votes
3 answers
404 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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0 votes
1 answer
319 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 ...
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  • 1
2 votes
1 answer
3k 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 ...
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  • 23
3 votes
1 answer
163 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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2 votes
2 answers
126 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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  • 507
1 vote
4 answers
855 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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6 votes
2 answers
605 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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  • 406
36 votes
7 answers
24k 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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  • 471
0 votes
0 answers
275 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 ...
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  • 945
6 votes
2 answers
1k 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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2 votes
2 answers
139 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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8 votes
2 answers
1k 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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3 votes
1 answer
359 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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  • 45k
12 votes
6 answers
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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2 votes
0 answers
236 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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14 votes
3 answers
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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  • 5,795
6 votes
1 answer
2k 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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  • 301
0 votes
2 answers
520 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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  • 1
0 votes
2 answers
2k 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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0 votes
2 answers
291 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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1 vote
0 answers
428 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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  • 190
-1 votes
1 answer
104 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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1 vote
2 answers
2k views

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
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  • 1,311
15 votes
13 answers
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 ...
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  • 251
4 votes
1 answer
170 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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  • 5,795
2 votes
1 answer
795 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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3 votes
2 answers
3k 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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1 vote
1 answer
110 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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  • 678
3 votes
3 answers
6k 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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  • 133
2 votes
2 answers
759 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 ...
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4 votes
1 answer
2k 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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0 votes
2 answers
16k 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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3 votes
2 answers
5k 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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-1 votes
1 answer
2k 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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  • 1
4 votes
2 answers
1k 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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1 vote
4 answers
714 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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  • 163
0 votes
1 answer
6k 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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  • 375