Category: Vegetables

“Almost all recipes specify chopped or minced garlic. I use a garlic press, as it is so much easier. Can’t see that there is any difference but would appreciate your comments on this,” writes Robin (Nick) Jones. The short answer: There is no significant difference between mincing and pressing fresh garlic cloves. Why do chefs […]

Best Rocker: Joseph Joseph Garlic Rocker Unlike a standard garlic press, the garlic rocker doesn’t have any moving parts. That makes it ideal for folks who prefer to not squeeze the handles of a press, and it’s even better for those who lack storage space. What does a garlic rocker do? Rocker Garlic Crusher By […]

Minced garlic in jars also lasts longer than fresh garlic, which is great for folks who don’t often use garlic in their cooking. So, if you’re tired of throwing away fresh cloves, jarred minced garlic might be a good option for you. Is canned garlic as healthy as fresh? Researchers report that fresh garlic maintains […]

You just need the best garlic press Not only is it tiny, but it does a great job of mincing a whole clove, leaving behind very little waste. The insert, which is usually hard to wash, comes out, making cleanup a breeze too. What happened to the garlic when pressed? Some say that the press […]

Garlic Presses Make Your Food Taste Bad Add those same cloves after they’ve been crushed through a press, and the super-intense garlic taste can overpower your food. Plus, when sautéed in oil, those tiny specks of garlic go from raw to scorched so fast that there’s barely time for them to mellow from the heat. […]

Garlic is one of the ingredients that almost always needs to be minced, chopped or crushed before using it in a dish. After all, it’s the rare recipe that calls for whole cloves of garlic. Do you crush garlic before mincing? Whether to mince, chop, or crush depends on the dish. For uncooked recipes, like […]

A “smashed” clove of garlic just means putting a clove (peeled or unpeeled) under your chef’s knife, and hitting the flat of the blade firmly with the heel of your hand to smash the garlic underneath. You’ll end up with an easy-to-peel clove that’s super-smushed rather than pulverized into a paste. What do you call […]

The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic (the same enzymes are responsible for garlic’s flavor). When these enzymes are activated by mild acid, they produce blue and green pigments. Is garlic safe to eat if it turns blue? Can You Eat Blue or Green Garlic? […]

Garlic cloves don’t need to be washed for cooking or eating raw. Crush the clove or cut off the ends and peel off the outer layers. Since fresh garlic can carry dirt, it’s a good idea to wash it before cutting, especially if you plan to eat it raw. Do you need to wash onions […]

If you plan to mince a clove of garlic with a garlic press ($12, Target), the metal tool shown in the photo, above top, you generally do not need to peel it first. Place the unpeeled clove in the press and force it through the tiny holes. The papery garlic skin is left inside the […]

Overcooked garlic will turn bitter. If cooking with other ingredients, such as onions, start cooking the onions first. Add the garlic at the end of the cooking time to ensure that it does not get overcooked and become bitter tasting. What happens if you overcook garlic? Caution must be taken when cooking garlic so that […]

The study found out that the antibacterial capacity of elephant garlic was not weaker than that of garlic, and it was even stronger on some kind of bacteria (purple actinomycetes, gray actinomycetes). Its antibacterial activity was stronger than ampicillin when applied to E. coli, B. Is elephant garlic as nutritious as regular garlic? Nutritional Value […]

It’s perfect if you’re a true garlic lover like me. Cooking garlic for a short time tames some of its fire but keeps lots of good taste in your finished dish. Quickly sautéeing or infusing garlic will add lots of piquant garlic notes to your food without the characteristic sharpness. Does garlic lose its flavor […]

If your garlic starts to smell rotten or sour, then get rid of it. It’s also time to throw it away if it doesn’t smell like much of anything. Fresh garlic should have a pungent, slightly spicy scent. If yours is missing that, then that’s a sign that it’s too old to cook with. Can […]

The brown spots can be a bruise from handling or a bruise caused by heavy soil. We learned the hard way to avoid planting in heavy clay. Loads of brown spots from cloves trying to swell against hard soil, or a rock or buried root etc. The bacteria get into the bruised clove and quickly […]

According to Frutarom, which also supplies garlic extract derived from fresh garlic, the distinctive advantage of its new ingredient is that it does not cause bad breath or body odour. Does black garlic make breath smell? Due to the curing process, it releases natural sugars making it much sweeter in taste than traditional garlic. Additionally, […]

This spice may also trigger or worsen gastroesophageal reflux disease, warns the Cleveland Clinic. Certain foods and beverages, such as garlic, onions, dark chocolate, coffee and citrus juices, may irritate the esophageal mucosa. If you have this condition, you may eat black garlic, but try not to go overboard. What is the benefit of eating […]