Questions tagged [garlic]
Questions about selecting, identifying, storing, preparing, replacing or cooking with garlic as a main ingredient.
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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
88 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
254 views
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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
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1answer
82 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
120 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
129 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
56 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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0answers
59 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
162 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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1answer
307 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
1k 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
652 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
363 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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1answer
427 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
159 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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0answers
19 views
How do I best infuse oil without heating the oil? [duplicate]
I was watching a video on Filipino garlic rice where the presenter said they infused 1 part garlic and 1 part oil for three days. Then they cooked the rice in a rice cooker with that oil and the ...
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1answer
2k 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
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) ...
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1answer
114 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
5k 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
348 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
583 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
698 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
396 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
497 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
8k 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
471 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
298 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 ...
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0answers
59 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 ...
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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 ...
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2answers
510 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 ...
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1answer
121 views
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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 ...
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1answer
2k 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.
...
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3answers
300 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 ...
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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 ...
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1answer
17k 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 ...
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3answers
5k 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 ...
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3answers
10k 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 ...
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1answer
551 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 ...
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5answers
2k 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, ...
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3answers
403 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 ...
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1answer
126 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 ...
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1answer
691 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....
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4answers
177k views
How much minced garlic is one clove?
I have a recipe that calls for 2 cloves of garlic, but all I have is minced garlic. How much minced garlic do I use per clove?
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4answers
1k views
What are the white tendrils at the bottom of these garlic cloves?
What are the white tendrils at the bottom of these garlic cloves? Are they the beginning of new roots? I'm afraid they are indications of fungus or mold.
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1answer
3k views
Preparing minced garlic the night before using them
Is it okay to prepare minced garlic the night before I use them? I'll be cooking really early in the morning and i want to prepare the minced garlic ahead. Is it safe and will it affect the look of my ...
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4answers
21k views
Why is my garlic brown and slightly translucent?
I have a whole garlic where almost all cloves are slightly brown, a bit translucent and soft. This is a photo of one of the cloves:
The cloves are also a bit sticky when peeled. It reminds me a bit ...
