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 o
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 fin
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
I always have trouble figuring out how long to saute garlic for before adding it to a dish. How do I know when it is ready?
Take a couple of heads of garlic, sit them in some oil with spices, and cook for an hour or two, then spread it on bread. It's great...with the right kind of ga
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 th
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?
I am always in favor of fresh ingredients when possible. I recently discovered that minced (and crushed and chopped) garlic is available in very inexpensive jar
I've heard touching stainless steel after chopping and handling garlic helps but I haven't found it to work all that well.
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
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
I found tzatziki sauce in a supermarket. If I recall correctly, the ingredients listed on the package included onions. I then read on Internet that tzatziki sau
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?
How can I suppress bad breath after eating garlic or onion?
I hosted a potluck dinner some years ago, and I set the theme as "chocolate or garlic" -- guests were to bring one or the other. One person was a wiseacre and b
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 garli
Inspired by the recent questions here, I made manicotti over the weekend. The recipe I used called for minced garlic in the filling. I love garlic and usually p
I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes. There is a Thai place near where I live that makes this a
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
My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic pres