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
11
votes
3 answers

Why is freshly-chopped garlic sticky?

When chopping garlic the blade of my knife, and any fingers used to handle the garlic, become sticky. What causes this reaction? Is there any way to counteract it? EDIT: After trying both suggestions out on my own, olive oil worked best for me. This…
stevvve
  • 556
  • 3
  • 6
  • 15
11
votes
2 answers

When should I add the garlic to a roasted leg of lamb?

I'm going to roast a leg of lamb. Here is how I plan to cook it: Cover it with kosher salt Let is rest in the fridge for two days Make 10 or 12 slits, and stuff them with garlic sort of like this recipe. Cook Would there be any benefit to putting…
Astor Florida
  • 350
  • 1
  • 12
11
votes
3 answers

Substitute fresh garlic instead of garlic powder?

I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
Matthew Scouten
  • 809
  • 3
  • 8
  • 10
10
votes
2 answers

Safety of Blue / Green Garlic

My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue. I tried Googling it, but only found mentions of it being…
Synetech
  • 503
  • 2
  • 6
  • 12
9
votes
8 answers

What are other techniques to make garlic bread?

I've usually made garlic bread by pouring over the bread with special garlic bread powder over spread butter. This works, but is there any way to make the garlic sauce/powder on your own?
JFW
  • 191
  • 1
  • 5
9
votes
2 answers

Rules for refreezing food

What are the general rules regarding when can you refreeze food that was frozen and then thawed in the fridge? and what are the reasons behind them? (Hygiene? Food quality?). Let's assume for the sake of the argument that the items were in a…
dan12345
  • 1,140
  • 8
  • 16
  • 25
9
votes
5 answers

What Garlic to use for Garlic Bagels

I have had great success making seeded bagels; I boil the bagels in water with baking soda and a little sugar, and any kind of seed sticks to the outside and bakes to perfection. My problem is trying to replicate garlic bagels. Fresh garlic doesn't…
kevins
  • 5,495
  • 4
  • 33
  • 40
9
votes
3 answers

Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?

Once I was making soup with a friend and the recipe called for a few cloves of garlic. She was ready to throw the garlic cloves into the soup whole without chopping them up first. I would've thought that it would make more sense to chop it up…
carmenism
  • 215
  • 1
  • 2
  • 7
9
votes
13 answers

How do I neutralize a strong garlic flavor?

I recently made some pesto from scratch and my end result, while delicious, was overpowered by a strong garlic flavor, and not entirely in a good way. I'm talking about that sharp, spicy flavor that garlic sometimes imparts. I would have added more…
rageear
  • 663
  • 3
  • 7
  • 9
9
votes
3 answers

Could it really make sense to cook garlic for more than a minute?

What really puzzles me is the tendency of some cooks to boil or stew garlic for extended periods of time. Even if you don't dice it finely, as I usually do, some of it is going to be destroyed in terms of flavor, and you won't get as much "bang for…
Sergey Zolotarev
  • 904
  • 8
  • 15
8
votes
4 answers

How to remove garlic smell from refrigerator/ice maker

Is there a certain cleaner or chemical that will remove a lingering garlic odor from an ice maker or other food processing equipment? About a month ago, my wife and I noticed that the ice from our fridge had a slight garlic smell and taste. On…
JPhi1618
  • 556
  • 2
  • 5
  • 12
8
votes
4 answers

Can you save garlic powder that has clumped due to moisture?

Every time I have garlic powder around, it always ends up forming into a hard sticky lump. Is there any way to reconstitute this into a usable form? Placing it in warm water seems to take forever and it never really dissolves.
Jonathan Wolfe
  • 183
  • 1
  • 1
  • 4
8
votes
5 answers

How can I prevent spices from lumping together?

I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that contains the same garlic powder). I'm pretty sure it can happen to other spices as…
Mien
  • 13,280
  • 37
  • 96
  • 139
8
votes
4 answers

roasted garlic vs. raw

Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for uncooked preparations (salad dressings, tzatziki sauce, etc.). Cooking with friends…
MargeGunderson
  • 1,067
  • 1
  • 10
  • 17
8
votes
1 answer

What turned my garlic purple?

I commonly use a technique when caramelizing onions, in which I add the sliced onions to a pan with salt, oil, and water. The water softens the onions and helps cook them evenly such that by the time it all boils away, they caramelize quickly and…
Ray
  • 6,164
  • 12
  • 48
  • 86
1 2 3
…
13 14