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Questions tagged [garlic]

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

207 questions
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Any tips on crushing garlic for alioli?

I tried making alioli at home, but in the first step (turning the garlic into a fine paste), I didn't make much progress. I chopped the garlic fairly finely first, but when I tried crushing them with a wooden spoon in a wide low mug, the little…
Peter Taylor
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How can I preserve large quantities of garlic?

I have a lot of garlic that is still fresh. How can I preserve it easily so that it can be used for a variety of uses later?
Daniel
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Can I ferment black garlic intermittently?

Following this black garlic tutorial and in reference to this SA question, I would like to try making myself black garlic, and to try fermenting the garlic to different time to test out difference in flavor The tutorial suggest that garlic has to…
KMC
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Does aged onion/garlic turn green when frying?

I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the reason? There was no fungi or something suspicious when I cut them by the way.
vikmalhotra
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How can I dispose of garlic remnants without making the bin smell?

If I use a garlic press, there is a remnant of crushed garlic which needs to be disposed of. However, I usually find that this then makes the whole bin (trash can) smell of garlic until I empty it, which can be several days to a week later. (This…
dbmag9
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What are some ways to season that don't rely on garlic and onions?

I am looking for some alternative ways to season food. I am very familiar with currying, pesto, and chili. My difficulty is that each of these relies on onions, tomatoes and garlic. What are some other ways to season food that don't rely on these…
Quddus George
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Are garlic butter and garlic oil interchangeable?

When eating something like crab, garlic butter seems to be a Western thing while garlic oil is Asian. Is it just a personal preference thing, or does it matter which one you use? Note: Garlic butter is just melted butter with garlic, while garlic…
Pyrolistical
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How do restaurants chop up garlic?

If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal. How do restaurants chop up the garlic for this purpose? Are they using some kind of food processor, or do they…
Paul Lassiter
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Is this a true? You should use garlic with pork and ginger with beef and never vice versa?

"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from generations and generations of Chinese cooking. He says if I mix it (i.e. cook pork with ginger…
O_O
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Is a garlic bulb which is coloured brown on the outside safe to eat?

The outside of the bulb is brown at the top, but the cloves look and feel normal when peeled. Is this safe to eat? What is the reason for the brown colour?
kii
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Garlic powder clumps up

When I put garlic powder in a shaker, it ends up clumping. I tried putting in some rice, but it still clumps. Any ideas?
fixit7
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Why does my fondue call to wipe the pot with garlic?

I got a Le Creuset fondue pot a year or two ago. Since then, we've found a bunch of great cheese fondue recipes, but there's a common thread that makes no sense to me. Often times, a recipe will call for a clove of garlic. The instructions of the…
yossarian
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Structure of tomato, ginger and garlic after blending in a blender

Found a new recipe, and it called for blending two (average sized) tomatoes, about a tablespoon of grated ginger (15 grams let's say), and four grated garlic cloves. Blended it all, everything fine. When it was time to use the blended result, I…
Willem van Rumpt
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Why is my garlic brown and slightly translucent?

I have a whole garlic where almost all cloves are slightly brown, a bit translucent and soft. This is a photo of one of the cloves: The cloves are also a bit sticky when peeled. It reminds me a bit of how pickled garlic looks like: These are not…
Saaru Lindestøkke
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Why did my ginger garlic paste have a bitter aftertaste?

I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spices. After cooking, the sauce had an unfortunate bitter aftertaste. Nothing burned, I…
ketil
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