I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put
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?
This was my first attempt at making a foam using soy lecithin. I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk. Then i used an immersion blender. I got a bi
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 d
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
In my dressing I use fresh pressed garlic cloves, apple cider vinegar, extra virgin olive oil , salt & pepper in a quart jar. How long can I store this saf
Possible Duplicate:What kind of sauce can I make for beef liver? I boil the liver in order to be healthier but a own variant is to he
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?
Can garlic or onion stored in the fridge help to sanitize? How to protect fridge from dangerous elements which can spoil stored food?
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 counterac
I have read it is better to remove the core of a clove of garlic. I actually see no reason for doing this. Does it have a different flavor, or is there some oth
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 fir
I purchased a head of garlic and I have 2/3's of it left over, I am storing it in the fridge in a ceramic covered dish (made specifically for garlic :) a gift f
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 cho
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
Typical food-storage for leftover sauteed or roasted peppers in oil, non-canned, seem to vary from one to two weeks when referencing online sources. However, if
I grow basil and I have enough that I would like to can some pesto sauce. I have tried to find a way to can it but I keep hitting a wall. I would like to g
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
I read that there are something called black garlic out there. What is the common usage of black garlic? What is the difference of its from common garlic?
I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two. Recently, I've managed to come across a local garlic grower