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

1
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0answers
47 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
122 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
223 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
491 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?
2
votes
2answers
297 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
278 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
342 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
155 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
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0answers
18 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 ...
0
votes
1answer
1k 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 ...
40
votes
5answers
12k 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) ...
0
votes
0answers
38 views

How do you remove the aftertaste of raw garlic? [duplicate]

After eating a meal with raw garlic, the taste can persist for many hours, including the following morning. Is there something you can do or eat to remove this aftertaste? Mints and mouthwash mask ...
1
vote
1answer
109 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
4k 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
309 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
478 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
560 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
336 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
424 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 ...
17
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
7k 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
402 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
235 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 ...
1
vote
0answers
58 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
1k 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
365 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
103 views

Does Boursin cheese always contain garlic?

Does French Boursin cheese always contain garlic?
0
votes
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
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. ...
1
vote
3answers
279 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
919 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
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 ...
3
votes
3answers
4k 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 ...
19
votes
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 ...
3
votes
1answer
433 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
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, ...
1
vote
3answers
370 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
121 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
530 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....
10
votes
4answers
146k 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?
17
votes
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.
2
votes
1answer
2k 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 ...
4
votes
4answers
19k 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 ...
5
votes
1answer
188 views

Is it ok to include garlic when I can hot peppers?

I followed the Ball Blue Book recipe for canning hot vinegared peppers. I left the peppers whole, and forgot to discard the garlic from the vinegar recipe before I filled the quart size jars & ...
6
votes
4answers
6k views

Why did my ginger garlic paste have a bitter aftertaste?

I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spices. After cooking, the sauce had an ...
7
votes
3answers
17k views

How to remove garlic smell from refrigerator/ice maker

Is there a certain cleaner or chemical that will remove a lingering garlic odor from an ice maker or other food processing equipment? About a month ago, my wife and I noticed that the ice from our ...
7
votes
3answers
849 views

Can you reconstitute garlic powder?

Every time I have garlic powder around, it always ends up forming into a hard sticky lump. Is there any way to reconstitute this into a usable form? Placing it in warm water seems to take forever and ...
1
vote
1answer
615 views

How do I avoid splatter when frying ginger garlic paste?

I see in all cookery shows that they use ginger garlic paste with ease. When I bought a sachet of the same and put it in oil, it spluttered so much that all of my stove surface ended up oily. How do I ...
3
votes
1answer
1k views

How much black garlic to substitute for regular garlic in a slow-cooker?

My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for two medium cloves and I used the same ...
5
votes
1answer
2k views

Does roasted garlic leave no aftertaste and smell

I saw in a recipe book by the Grill company Weber where they claimed that if you roast a garlic over medium heat in the grill, until it becomes pulp, and then slather it on your baguette and eat it, ...