Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [garlic]

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

207 questions
98
votes
21 answers

How do you peel garlic easily?

How should I approach peeling a clove of garlic to get the skin off most quickly? Is it different if I'm doing a bulb whole?
Sam Holder
  • 11,260
  • 17
  • 69
  • 113
47
votes
7 answers

Why do people smash garlic?

It seems a lot of people say to smash or crush a clove of garlic before they cut it up. Why is this? I've cut up garlic both ways, and I could see crushed being potentially a little easier to handle since it's flatter and doesn't roll as much.
Benny Jobigan
  • 705
  • 1
  • 6
  • 11
41
votes
5 answers

How to know when a recipe shouldn't contain onion/garlic?

When travelling at a campsite, our resident cook made a Bolognese, and for fun I asked the Italian campers what they thought about it (playing on the stereotype that they are serious about their food) not expecting them to actually be serious about…
aName
  • 611
  • 1
  • 6
  • 9
36
votes
7 answers

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 depth?
Definity
  • 471
  • 1
  • 4
  • 6
35
votes
2 answers

What is a clove of garlic?

If a recipe calls for 8 whole cloves of garlic, does it mean 8 whole garlics? Or does it mean 8 of the wedges?
Stacie
  • 367
  • 1
  • 3
  • 3
29
votes
10 answers

Botulism, Garlic, Cold pressed Olive oil and mason jars

I make a product I invented called Maybe It's Marinade. It consists of cold pressed extra virgin olive oil and pressed garlic as the base and comes in three varieties, AoliOliO, Dill, and Cayenne Pepper. All varieties also include garlic powder and…
k sher
29
votes
8 answers

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how safe garlic butter is and why. Evidently, the…
FvD
  • 482
  • 1
  • 5
  • 10
26
votes
4 answers

How does the way that I cut my garlic affect the taste of my food?

I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed garlic?
jessecurry
  • 927
  • 1
  • 12
  • 12
25
votes
4 answers

Substituting garlic powder for garlic salt?

I love using garlic powder but I also see recipes call for garlic salt. I thought that you could just add garlic powder instead of garlic salt (which of course is sold separately!) and then just add some actual salt if necessary. What is the…
Kryptic
  • 1,019
  • 4
  • 12
  • 16
24
votes
6 answers

Onion and Garlic, a no-no?

I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine - thats an absolute no-no. You can use both, but never together. Especially with…
Hans Meiser
  • 351
  • 1
  • 2
  • 5
24
votes
11 answers

Is there any difference between chopped and crushed garlic in cooking?

Often recipes say to chop garlic, but I usually cheat and just crush it as it's quicker. Is there any difference in doing this? Will it have much of an effect on the flavour of the dish?
lomaxx
  • 5,518
  • 20
  • 51
  • 67
23
votes
1 answer

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 as Kalamata Olives, Water, Salt, Vinegar, Extra Virgin Olive…
Hogan
  • 375
  • 2
  • 8
22
votes
5 answers

Should one always use the whole garlic clove?

When using garlic cloves for pretty much anything, is it ever necessary to cut the slightly brown end off (that which connects to the head), or the middle out? Often times when I peel a garlic clove and cut into it I'll notice that the middle…
Nick
  • 343
  • 1
  • 2
  • 7
21
votes
4 answers

Garlic turning green?

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", but the color certainly isn't appetizing.…
Lee
  • 1,617
  • 4
  • 15
  • 20
20
votes
8 answers

How do you remove garlic smells from your fingers?

I've heard touching stainless steel after chopping and handling garlic helps but I haven't found it to work all that well.
user698
  • 629
  • 1
  • 7
  • 10
1
2 3
…
13 14