I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine -
I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is
I bought a bag of peeled garlic cloves as a convenience(I know, shame on me) I stored the unused cloves in the fridge and the began to show pu
I put ginger, cilantro, red onion, jalapeno and garlic in a blender for a dish I'm preparing. This mixture was going to be fried in oil. I noticed that it had a
When sautéing green beans (or snap peas, asparagus, etc) in butter with garlic, how do you get the garlic to stick to the beans?? I've tried varying the
I keep my garlic on my kitchen shelf by the window. Out of the whole garlic bulb one the cloves has changed to a yellow/orange colour and its texture is like ha
Gordon Ramsey did an AMA on reddit. He said this: "I would go down the rouse of recently we've been using lots of dry spaghetti, with lots of coffee garli
Does French Boursin cheese always contain garlic?
I find the act of peeling the garlic very painful so I just throw one garlic head into a pot, shake it and then all the skin comes off and I can slice it immedi
I understand the ins and outs of peeling, what a clove is, mincing, crushing, etc., as I am new to cooking and learning one step at a time. My question is abou
I often need to mince garlic to add to any number of dishes. If I don't want to use a garlic press or microplane, how do I mince it with a knife? What type of
I like the taste of Garlic, can anyone tell me how to use it please? can you use it in salad or cooking like stew or pasta ECT ? Please help.
I ask NOT about the white outer layers that must be peeled and I do peel. But I lack the time to peel the red peel off cloves. Is it safe to eat? picture sou
I don't always want my garlic to taste the same way. Sometimes I want only the deep umami flavor without the bite (so I let it cook more) and sometimes I look f
Whenever I mince cloves of garlic on a cutting board, it sticks to the sides of the knife making it a tedious task? Is there anyway to prevent this from happeni
I've been at a friend's house. When I looked for the garlic I the fridge my friend said garlic doesn't go in the fridge. But another friend said garlic lasts lo
If garlic pots didn't have holes, why would the garlic in it get soggy (which as I understand it means moist). After all, garlic as bought at the store is dry,
If left in the fridge, how long does garlic take to germinate? I have experienced the green sprouts in the past, and was able to chop them off and eat the remai
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 cl
The spots are bruises that bacteria have infected right? There is a slight discolouration into the "meat" of the garlic. Ok to eat the rest? With a bit of dis