I make a product I invented called Maybe It's Marinade. Cold pressed extra virgin olive olive, pressed garlic as the base in three varieties, AoliOliO, Dill and
I have a recipe that calls for garlic powder to taste. Is there any reason why I couldn't use regular garlic? Is there a time when garlic powder is preferable
I use a lot of garlic in my cooking, especially minced garlic. But lately I've been doing some more recipes with crushed garlic and while I l
I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
I bought some precooked whole shrimp. Do I need to peel and devein them before eating or is it possible to leave this step out? I intend to saute them in garlic
For example, I just tried a recipe for Rosemary Potatoes last night that called for a tablespoon of minced garlic. I believe the recipe may have referred to it
I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's te
When frying garlic in olive oil, it usually turns translucent after a while. This time, it quickly turned black. Why? Was the pan too hot?
I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the r
"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from gene
I am planning on making some garlic oil for a friend of mine as a birthday present. Her birthday is tomorrow, so this question is a bit urgent. I've read a few
A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came
I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a con
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
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 scalli
I recently made some pesto from scratch and my end result, while delicious, was overpowered by a strong garlic flavor, and not entirely in a good way. I'm talki
It seems a lot of people say to smash or crush a clove of garlic before they cut it up. Why is this? I've cut up garlic both ways, and I could see crushed bein
I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, to
Soon, I'll be serving garlic bread, but I would like to add something to the garlic-butter, to make it darker (gray or black). It should look like lead. So far
I've seen black garlic--fermented garlic with a complex flavor--used a number of times on TV cooking shows, but I've never tried it. The description of the fla