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31 votes
Accepted

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
  • 2,431
19 votes
Accepted

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
  • 76.7k
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
Accepted

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
  • 65.3k
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

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
  • 18.6k
11 votes

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

You may simply need more garlic, but if you're after punchy garlic, cooking it less might be better. Combining these two ideas, you might want to fry the amount of garlic called for in the recipe (...
Chris H's user avatar
  • 44.7k
9 votes

Is a garlic bulb which is coloured brown on the outside safe to eat?

Dirt, or oxidation would explain the brown color (dirt if it's always been this way, oxidation if it's changed. Garlic grows in the dirt, and if it's not harvested early enough to have plenty of dirty ...
Ecnerwal's user avatar
  • 18.6k
4 votes
Accepted

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

I don't know how olive bars do it specifically, but when I confit garlic it comes out very mellow with no garlic bite. I cook peeled garlic in olive oil in the oven at 210°F (100°C) for an hour or two,...
Esther's user avatar
  • 2,443
3 votes
Accepted

How much onion/garlic/ginger power can I add in 1kg of broiler chicken?

First of all, replacing fresh onion & ginger with powdered is not going to produce the same results at all. Powdered garlic, on the other hand, you can easily get away with - it's used by BIR ...
Tetsujin's user avatar
  • 29.8k
3 votes

Garlic Quick Pickle Too Spicy

Store-bought pickles are most likely, at minimum, cooked in canning them for shelf-stable storage. "Roasting" (so-called, it's more like steaming in the oven with a little caramelization, as ...
Ecnerwal's user avatar
  • 18.6k
3 votes

Botulism risk in garlic naan bread?

There are numerous ways for commercial food manufacturers to control c. botulinum...heat treatment, pressure treatment, pH, water activity control, chemicals, and a combination of the above. It is a ...
moscafj's user avatar
  • 76k
3 votes

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

The flavor of garlic is extremely sensitive to how it’s been prepared, particularly how much heat has been applied and whether it’s been stored long-term after being crushed/sliced/minced or not. This ...
Austin Hemmelgarn's user avatar
1 vote

How to fry mashed ginger and garlic?

The key element is that they fry nicely, then at a point (a QUICK point), they go from great to swiftly becoming burnt and bitter. If left alone to their own devices that is. One wants to fry them ...
Jorge's user avatar
  • 11
1 vote

How to store garlic in hot and humid tropical climate?

They sell the minced garlic in a jar in an oil. That one is better because you won't worry about it going bad. Look for it where the mustard and the sauces are.
Mvo Oquendo's user avatar
1 vote

Flavored liquid butter

First, to answer Danielle's question and to expand on Raydot's answer. Clarified butter and Ghee can both be stored at room temperature, at which temperature they are usually liquid. But whilst ghee ...
Hollis Hurlbut's user avatar
1 vote

Can you have straight up garlic oil?

Culinary oils are made by pressing an oil-rich food, and mechanically separating the fats from the hard cell matter. Garlic - or at least garlic bulbs - have basically no fat. There is basically ...
rumtscho's user avatar
  • 139k
1 vote

Are there any dishes that utilize burnt garlic?

Burnt Garlic is a MUST for Dahl. Without it you’re not eating Dahl. The flavor it brings is unmatched and I absolutely love the taste!
Queen Lotus Ameena's user avatar

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