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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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Garlic Overflow — Why won't my olive oil stay in its jug?

I'm the kind of chef who chops up whatever the local bazaar has that week, adds a random amount of seasonings until the color suits my fancy and then cooks it. Somehow. Most days I don't go hungry. The other day, fresh garlic was really cheap so I…
Caleb
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Help with thinly slicing garlic

I buy bulk peeled garlic. When I bring it home I always throw some in the food processor and freeze it in single use aliquots. That's fine for daily kind of use, but for fancier stuff I really like garlic thinly sliced. Unfortunately, what used to…
Jolenealaska
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Why was our garlic butter made in France, much nicer than garlic butter in England?

We're stumped so we thought we'd come and ask the experts. Last weekend we were in Paris, and bought what we think was normal unsalted butter (from a marche franprix) and (again as far as we are aware) normal garlic. We melted the butter on a low…
Pez Cuckow
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Roasting large quantities of garlic: whole unpeeled heads or peeled cloves?

I'm going to be making a soup dish that calls for 50 cloves of roasted garlic. I have always roasted garlic by cutting off the top of a head, drizzling it with oil, and wrapping with foil. Then when they're done I just squeeze out the paste from…
Carey Gregory
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Can I mince garlic in advance?

I really hate mincing garlic in tiny batches for each dish. Is there any way to mince many bulbs in advance and store them for a week or more?
delwin
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Does fresh garlic have any specialized uses?

I have some fresh garlic that I have just harvested from the allotment, and am drying out. I notice that the fresh garlic has a different texture from the shop bought stuff, and I was wondering if there are things that are more suitable for fresh…
Sam Holder
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Salting garlic at the start of a recipe

You commonly see recipes that call for sautéing onions before adding the rest of the ingredients. It’s not uncommon for me to sprinkle salt on the onions. However, if a recipe calls for starting with garlic in the pan I never think to salt the…
ChefShab
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Is adding garlic powder to pasta with oil safe?

Semi-food related but wasn't sure where else to post it. I was just cooking up a quick late night meal and ended up throwing a little garlic powder onto my pasta (which already had a small amount of olive oil on it) after eating it I found out about…
Jordan L
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What's the best way to get roasted garlic out of its skin

I am quite fond of oven-roasted garlic, but I always spend ages getting the meat out of their skin. In addition my fingers get rather sticky when I follow the method described in the linked recipe, which is to "press on the bottom of a clove to push…
eirikdaude
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Is it ok to include garlic when I can hot peppers?

I followed the Ball Blue Book recipe for canning hot vinegared peppers. I left the peppers whole, and forgot to discard the garlic from the vinegar recipe before I filled the quart size jars & gave them the bath. I made them 10 days ago and I just…
user39794
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Does roasted garlic leave no aftertaste and smell

I saw in a recipe book by the Grill company Weber where they claimed that if you roast a garlic over medium heat in the grill, until it becomes pulp, and then slather it on your baguette and eat it, it will not leave bad taste/smell afterwards. Is…
Kaushik
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Unpeeled garlic cloves in French / Belgian cooking?

I am looking through some recipes that came with a French pressure cooker I just bought (in Belgium). It seems most of the recipes that use garlic ask for one or two upeeled garlic cloves (ongeschilde teentjes knoflook). Is this really a thing, or…
Andrew Wagner
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How long does cooked garlic keep in fridge?

I was wondering how long cooked garlic (in this case with pasta and a tiny bit of olive oil) keeps in the fridge. I always wonder about garlic (or onion) with oil but it was only a little oil. Still Tasty says that cooked onions last 3-5 days but…
padma
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What causes changing blue and purple pigments in food?

I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this?
SourDoh
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Ideas for using garlic scapes (other than in pesto)?

Does anyone have ideas for using garlic scapes? These are the green shoots that are the above-ground part of bulb garlic. Think of something a bit like a scallion in appearance, but thinner, firmer and curly. They are in season right now (July), and…
McKenzieG1
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