105
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How to know when a recipe shouldn't contain onion/garlic?
Bolognese is (to Italians) a specific dish with a precise ingredient list. You wouldn't put garlic in a chocolate cake, but that's because it probably wouldn't taste nice. Imagine a chocolate cake to ...
- 11.3k
70
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Fry onions and garlic before adding to the sauce?
Sauteing onions:
Softens them, most people prefer not to run into raw onions in their sauce. Onions will cook in a sauce, but very slowly, so frying them before makes sure they will be soft even if ...
- 75.4k
53
votes
Is it safe to add garlic powder to sesame oil?
The concern with garlic in oil leading to botulism is about long-term storage, usually in the context of garlic oil as a 'shelf-stable' condiment; the botulism needs time to grow in the anaerobic ...
- 2,454
47
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Onion and Garlic, a no-no?
Clearly, your flatmate was misinformed. Firstly, Italian cuisine is defined regionally. There are vast differences throughout the country, usually defined by local ingredients and historical ...
- 73.8k
42
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How to know when a recipe shouldn't contain onion/garlic?
The general category for vegetables/herbs (that are not leafy green herbs, or spices) added to a dish for flavor (rather than bulk/texture/nutrition) is "aromatics", and that describes what they are ...
- 15.3k
39
votes
Could it really make sense to cook garlic for more than a minute?
It's not about "bang for the buck" - it's about different flavor profiles from the same ingredient. A small amount of nearly-raw garlic is not the same as a large amount of cooked garlic, ...
- 15.7k
37
votes
Fry onions and garlic before adding to the sauce?
You can find out.
Split your sauce into 2 batches. Add onions and garlic raw to one and sautéed to another. Some people like the sharp strong taste of those things raw. In the US that is not ...
- 6,626
34
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How to know when a recipe shouldn't contain onion/garlic?
My 2 centesimi (italian for cents) from a very much biased perspective, i.e. trying to push my subjective point of view with supposedly objective criteria.
Sugo alla Bolognese, or ragù alla Bolognese ...
- 471
34
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Garlic with the olives... what happened?
Garlic has an enzyme called alliinase that converts sulphur-containing compounds in the garlic into forms that your taste receptors recognise as hot or spicy (alliin > allicin & diallyl ...
- 5,380
33
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If I want my garlic to taste in a very specific way (with bite or without bite) what should I do?
Garlic strength is mainly down to how much you cook the garlic, and how finely you chop it (different varieties of garlic notwithstanding). Simply put, the less you cook it and the finer you chop it, ...
- 43.5k
32
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How long should I keep minced garlic in lemon juice?
There is no need to give it time; the few seconds the garlic spends in the lemon juice while you're figuring out what goes in next is already enough.
The thing here is that the acid isn't making the ...
- 2,454
28
votes
Can I separate garlic into cloves for storage?
Traditionally (at least in Spain) garlic was kept in a braided string, hung in a dry place, so that they could last until the following season.
Separating them in cloves will cause them to dry ...
- 993
28
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How can I prep a large amount of garlic quickly?
The quickest way to peel lots of garlic is placing a bunch of cloves in a large metal bowl, placing another metal bowl of the same size upside down on top, holding them together and shaking vigorously ...
- 10.6k
27
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How can I prep a large amount of garlic quickly?
Have you considered ready prepared frozen garlic instead?
It's actually cheaper than fresh.
£2.75/kg from any supermarket.
Alternatively, if by 'Asian' you mean 'Indian' try garlic powder instead - ...
- 29.7k
22
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What are the white tendrils at the bottom of these garlic cloves?
Those are garlic roots, no reason to worry.
If you plan to use these cloves, note that they are about to leave the dormant stage and start to sprout, so make sure you remove the green sprout in the ...
- 58.5k
22
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How much of the clove should I use when using big garlic heads?
I think that might be elephant garlic, which isn't really garlic at all. It's in the same family, but is actually a kind of leek so it has a flavor that's a cross between garlic and onion, but milder ...
- 75.4k
22
votes
How can I dispose of garlic remnants without making the bin smell?
One option is to stop using the garlic press. This is a tool that results in the waste that you describe, plus it takes time to clean after use. Instead, just use a knife. With a chef's knife, for ...
- 73.8k
21
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How much minced garlic is one clove?
Well, it depends on the size of the clove. A heaped teaspoon will probably be about equivalent to two cloves of garlic, but it's cooking, not particle physics. Remember you can always add an ...
- 43.5k
21
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Garlic press with minimum force required
Not really an answer to your question, but a possible alternative - why not frozen garlic?
I use a lot of fresh, but there are 2 different sorts of frozen I use too - one is Indian in origin & ...
- 29.7k
20
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Is a garlic bulb which is coloured brown on the outside safe to eat?
Your garlic is fine, some discoloration of the outside layers is normal. When garlic is lifted out of the ground it's covered in dirt and the outer layers are brown. Garlic is then cured (it's just ...
- 75.4k
19
votes
Fry onions and garlic before adding to the sauce?
You can also use ‘layering’, particularly with the garlic. Garlic fried in oil at the beginning of the process contributes rich, mellow, savory flavors, but a little finely minced or shaved garlic ...
- 1,023
18
votes
Onion and Garlic, a no-no?
I agree with moscafj's general answer: there is no pan-Italian "rule" like this in Italian cuisine. It's common to mix the two in many Italian regions, and it's certainly common in other world ...
- 32.1k
18
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When should I add the garlic to a roasted leg of lamb?
There's no benefit to putting the garlic in as slices from a flavor point of view, it's the cooking that brings the garlic flavor out. I've found that no matter how you do it the garlic flavor pretty ...
- 75.4k
16
votes
Accepted
Why is my garlic brown and slightly translucent?
This is a defect known as "waxy breakdown" or "waxy decomposition", and is caused by growing or storing the garlic under too hot conditions.
See http://livegpath.cals.cornell.edu/gallery/garlic/waxy-...
- 15.3k
16
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How can I dispose of garlic remnants without making the bin smell?
Personally, I use a small extra container with a well-closing lid and a handle for food waste like fruit and vegetable peels, meat chunks I don't want to eat, etc., about 7 litres of volume. Because ...
- 3,518
16
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Could it really make sense to cook garlic for more than a minute?
Depends on the cuisine, and the recipe. Cooking garlic for a long time generally makes it milder.
In some traditions, garlic can be cooked whole for a long time. In French cuisine for example, such as ...
- 1,779
13
votes
What is a clove of garlic?
For easy reference , I am posting the picture directly here.
Reference : LINK
- 247
13
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How can I dispose of garlic remnants without making the bin smell?
This may not be practical for dishes where the garlic is not cooked (e.g. salad dressings) but at least while cooking I typically just add the remnant to the food along with the pressed garlic, so ...
- 271
12
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How much minced garlic is one clove?
There is bottled minced Garlic and freeze-dried minced Garlic.
1 medium-size clove Garlic equals 1 to 1 1/2 teaspoons bottled minced garlic, this is around 5 g / .18 oz. So for 2 cloves you should ...
- 3,094
12
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What are some ways to season that don't rely on garlic and onions?
Aliums (the garlic and onion family) can be a trigger of both allergies and food intolerance. Unfortunately, they're two of the most common flavorings in foods. There's already a question on here ...
- 80k
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