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108 votes

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 ...
Kate Gregory's user avatar
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69 votes
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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 ...
GdD's user avatar
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52 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 ...
Blargant's user avatar
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46 votes
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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 ...
moscafj's user avatar
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41 votes
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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 ...
rackandboneman's user avatar
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, ...
Ecnerwal's user avatar
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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 ...
Willk's user avatar
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35 votes

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 ...
clabacchio's user avatar
33 votes

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, ...
ElendilTheTall's user avatar
33 votes
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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 ...
borkymcfood's user avatar
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31 votes
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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 ...
Blargant's user avatar
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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 ...
roetnig's user avatar
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27 votes
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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 ...
user141592's user avatar
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26 votes

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 - ...
Tetsujin's user avatar
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22 votes
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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 ...
GdD's user avatar
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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 ...
moscafj's user avatar
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21 votes

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 & ...
Tetsujin's user avatar
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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 ...
RalphMudhouse's user avatar
19 votes
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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 ...
GdD's user avatar
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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 ...
Athanasius's user avatar
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18 votes
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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 ...
GdD's user avatar
  • 76.7k
16 votes

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 ...
John Doe's user avatar
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16 votes

Botulism risk in garlic naan bread?

C. Botulinum is what is called an "obligate anaerobe". It requires an almost oxygen free environment in which to reproduce its spores. These spores then produce the botulism toxin, which is ...
Hollis Hurlbut's user avatar
16 votes
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Does homemade garlic salt carry a risk of botulism?

Yes, there is a risk. It's up to you to decide whether it's an acceptable risk or not. It would not be considered adequate for a USDA-governed food product. Note that I am not a biologist or a ...
FuzzyChef's user avatar
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15 votes

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 ...
Billy Kerr's user avatar
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13 votes

What is a clove of garlic?

For easy reference , I am posting the picture directly here. Reference : LINK
Number945's user avatar
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13 votes

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 ...
luator's user avatar
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13 votes

Does homemade garlic salt carry a risk of botulism?

A high concentration of salt inhibits germination and growth of Clostridium botulinum, as it does with almost all bacteria. If the garlic is fine-ground and embedded in salt there is no risk. Osmosis ...
Peter - Reinstate Monica's user avatar
12 votes

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 ...
Joe's user avatar
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12 votes

Does homemade garlic salt carry a risk of botulism?

Absence of oxygen applies to botulism in all cases. If the garlic salt was in air, botulism won't grow. The problem with garlic in oil (unrefrigerated) is that the oil effectively blocks air from the (...
Ecnerwal's user avatar
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