Search Results
| Search type | Search syntax |
|---|---|
| Tags | [tag] |
| Exact | "words here" |
| Author |
user:1234 user:me (yours) |
| Score |
score:3 (3+) score:0 (none) |
| Answers |
answers:3 (3+) answers:0 (none) isaccepted:yes hasaccepted:no inquestion:1234 |
| Views | views:250 |
| Code | code:"if (foo != bar)" |
| Sections |
title:apples body:"apples oranges" |
| URL | url:"*.example.com" |
| Saves | in:saves |
| Status |
closed:yes duplicate:no migrated:no wiki:no |
| Types |
is:question is:answer |
| Exclude |
-[tag] -apples |
| For more details on advanced search visit our help page | |
Results tagged with garlic
Search options not deleted
user 4489
Questions about selecting, identifying, storing, preparing, replacing or cooking with garlic as a main ingredient.
8
votes
1
answer
8k
views
What turned my garlic purple?
I decided to use this technique on garlic the other day, when making a garlic and oil sauce for pasta, and was surprised to find that the garlic turned a fairly vivid shade of purple!
What happened? … Was it some reaction the garlic had to the boiling? Or could it have been a reaction with the cast iron pan I was using? …
- 6,172
10
votes
Any tips on crushing garlic for alioli?
Garlic Press
I like to use a garlic press for this sort of thing. You drop a whole clove or two in the device, squeeze, and you get a perfectly smooth garlic paste. … Lay the garlic clove on a cutting board and lay the side of a chef's knife over top of it. Then smack it with the heel of your hand hard enough until you feel the garlic yield under the pressure. …
- 6,172
14
votes
2
answers
11k
views
Garlic and oil emulsion
A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. … After whisking hard for about 45 minutes, I still basically had a bunch of pressed garlic sitting in a pool of olive oil.
What did I do wrong the second time, and what did I do right the first time? …
- 6,172