I dehydrated garlic in my garage a couple of days ago and now I need to remove the strong garlic odor in the garage -- any ideas? I have left the garage door o
If a recipe calls for 8 whole cloves of garlic, does it mean 8 whole garlics? Or does it mean 8 of the wedges?
Occasionally I'll get a clove of garlic that has small brown spots on it. When there are a couple spots, I cut them off and use the rest of the garlic. Someti
I have got fresh garlic cloves. I want the brown rice to have a garlic flavor. Please mention the garlic quantity needed for the 5 table spoons of uncooked brow
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 s
My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for
I see in all cookery shows that they use ginger garlic paste with ease. When I bought a sachet of the same and put it in oil, it spluttered so much that all of
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
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 wif
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 spi
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 befor
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
Is it okay to prepare minced garlic the night before I use them? I'll be cooking really early in the morning and i want to prepare the minced garlic ahead. Is i
What are the white tendrils at the bottom of these garlic cloves? Are they the beginning of new roots? I'm afraid they are indications of fungus or mold.
I have a recipe that calls for 2 cloves of garlic, but all I have is minced garlic. How much minced garlic do I use per clove?
I have recently heard from a friend who is a chef, that removing the germ in a garlic clove helps with reducing the garlic breath and also avoids digestive prob
My family loves pasta with butter,garlic,and black olives topped with Parmesan but now I'm in a home with a gas stove and it causes the butter to clump to pasta
I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginge
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 m
I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic clo