Tag: Garlic

Garlic is an easy to grow plant that is used for its bulb and its greens. Garlic scapes are the first tender green shoots on garlic which will become bulbils. They are edible when young and add a delicate garlic flavor to salads, soups and sauces. You can use them just as you would use […]

Keep your garlic in a dark, cool place (32 to 40 degrees Fahrenheit) where it will still get some air circulation. Braiding and hanging garlic is a good way to store it. However, don’t hang it in the kitchen where it will be exposed to light. You can also store garlic in a mesh bag. […]

What takes longer to cook: onion or garlic? Garlic will cook faster than onion for two reasons: The garlic is usually cut into much smaller pieces than onion. Smaller pieces equal shorter cooking time. What Burns first onion or garlic? The general rule is onions first. Sauté the garlic towards the end for 30-ish seconds […]

Active compounds from garlic decreased wrinkle depth in hairless mice. (A) Representative images of skin replicas showing that the histological formation of wrinkles was reduced by the three garlic compounds as compared with UVB-treated animals, (B) wrinkle area (%), (C) wrinkle length, and (D) wrinkle depth. Is garlic good for removing wrinkles? The polyphenols in […]

Contrary to popular belief, purple garlic is not garlic that has gone bad. Purple garlic is actually a different variety of garlic. White garlic is the most common type of garlic and is found in all stores. It is a variety of ‘soft neck’ garlic, which means the stalk does not grow through the bulb. […]

Raw garlic may be caustic to the skin. Several cases of dermatitis following the topical application of sliced garlic cloves have been reported. Raw garlic can also cause stomach upset, reflux and GI upset. If this should occur it would indicate the need to stop treatment and re-evaluate. What are the dangers of garlic? Garlic […]

“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 […]