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Questions tagged [garlic]

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

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10 votes
3 answers
2k views

What aspects define how present the garlic taste in an aglio e olio pasta becomes?

In Italy I ate aglio, olio e peperoncino spaghetti which had a strong tasting sauce that I really liked. When I make it at home, it becomes slightly bland unfortunately (e.g. using this recipe ...
Saaru Lindestøkke's user avatar
2 votes
1 answer
188 views

How to fry mashed ginger and garlic?

I am trying to cook some Indian food and the recipes call for frying mashed garlic and ginger. I find that they turn bitter quite quickly if over-fried. What is the proper way to do that? a quick fry ...
WoJ's user avatar
  • 633
12 votes
4 answers
4k views

Does homemade garlic salt carry a risk of botulism?

Last december I made my own garlic salt, and since then I have learned that storing homemade garlic stuff has risks of botulism. However, most info I can find is about garlic oil, and I am now unsure ...
kscherrer's user avatar
  • 223
3 votes
1 answer
246 views

The garlic cloves in olive bars in U.S. grocery stores often have little or no bite. How is this achieved?

The garlic that I roast in the oven at home typically still has a bit of a garlic bite in the finish. (This seems more or less independent of the cooking approach that I use. A typical method for me ...
SapereAude's user avatar
9 votes
4 answers
4k views

Botulism risk in garlic naan bread?

I bought some Garlic flatbread naan from Trader Joe's today and noticed it has pieces of actual garlic in it. The bread is sold with the wraps and other non-refrigerated bread. It comes in a plastic ...
Michelle's user avatar
1 vote
2 answers
2k views

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 ...
user366312's user avatar
18 votes
1 answer
4k views

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 ...
Andrew Jackson's user avatar
3 votes
1 answer
185 views

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, ...
Brack's user avatar
  • 131
7 votes
2 answers
4k views

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?
kii's user avatar
  • 181
0 votes
0 answers
36 views

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 ...
NStark's user avatar
  • 1
3 votes
1 answer
277 views

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 ...
KeyboardCat's user avatar
0 votes
1 answer
215 views

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.
Bob Mathews's user avatar
1 vote
2 answers
221 views

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 ...
Crystal's user avatar
  • 11
6 votes
2 answers
603 views

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 ...
a Ko's user avatar
  • 61
2 votes
1 answer
383 views

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 ...
Roddy of the Frozen Peas's user avatar
4 votes
1 answer
568 views

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 ...
WackGet's user avatar
  • 914
8 votes
3 answers
5k views

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 ...
Sergey Zolotarev's user avatar
0 votes
2 answers
146 views

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 ...
eirikdaude's user avatar
3 votes
1 answer
247 views

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 ...
Kewpie Chiu's user avatar
1 vote
0 answers
33 views

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 ...
solemnpigeon's user avatar
22 votes
1 answer
6k views

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 ...
Hogan's user avatar
  • 365
1 vote
1 answer
869 views

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 ...
user366312's user avatar
1 vote
1 answer
1k views

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 ...
Erik's user avatar
  • 729
2 votes
4 answers
414 views

Flavored liquid butter

A local Chinese restaurant has a Mongolian bar where they cook the food you choose in flavored sauces of your choice. I enjoy the butter garlic sauce. It is liquid & looks like oil, and is stored ...
Danielle's user avatar
2 votes
1 answer
4k views

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 ...
Roddy of the Frozen Peas's user avatar
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, ...
dbmag9's user avatar
  • 12.1k
3 votes
1 answer
239 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 ...
Neil Meyer's user avatar
  • 4,892
0 votes
1 answer
351 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, ...
EvangeliusAg's user avatar
1 vote
1 answer
240 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.
M.S.D.'s user avatar
  • 11
4 votes
2 answers
385 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 ...
James Wilson's user avatar
  • 3,947
11 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 ...
Botad's user avatar
  • 119
1 vote
2 answers
430 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 ...
FabioSpaghetti's user avatar
11 votes
2 answers
3k 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 ...
Astor Florida's user avatar
13 votes
7 answers
6k 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 (...
ChocolateOverflow's user avatar
1 vote
1 answer
350 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 ...
Roddy of the Frozen Peas's user avatar
3 votes
1 answer
187 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 ...
OldSchool's user avatar
0 votes
1 answer
206 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 ...
User's user avatar
  • 169
2 votes
3 answers
610 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 ...
Mark Murray's user avatar
0 votes
1 answer
576 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 ...
Kyle's user avatar
  • 1
2 votes
1 answer
6k 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 ...
Bluey's user avatar
  • 23
2 votes
1 answer
546 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 ...
Suraj Krishnan's user avatar
2 votes
2 answers
136 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 ...
Chefchab's user avatar
  • 517
1 vote
4 answers
3k 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?
rizwan khalil's user avatar
6 votes
2 answers
1k 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 ...
ChefShab's user avatar
  • 406
35 votes
8 answers
39k 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 ...
Definity's user avatar
  • 461
0 votes
0 answers
497 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 ...
aug's user avatar
  • 975
6 votes
2 answers
2k 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 ...
Jordan L's user avatar
2 votes
2 answers
210 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 ...
user141592's user avatar
  • 10.6k
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 ...
Quddus George's user avatar
4 votes
1 answer
533 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 ...
FuzzyChef's user avatar
  • 65.4k

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