I bought a 3 pound bag of peeled garlic. Some of them have white mold on them. Should I throw the lot away or pick through the bad ones & discard?
Throw the lot away. Mold is not always visible but when it is, the mycelium may be present in the entire substance, especially in foods with high moisture content. Eating the mycelium can make you sick and it can continue to develop mold after you've cut the moldy parts away.
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 love the texture of cooked garlic, I can't see how it could be better than minced garlic for the overall taste. Is there an advantage to crushed garlic over minced garlic, beyond texture?
I commonly use a technique when caramelizing onions, in which I add the sliced onions to a pan with salt, oil, and water. The water softens the onions and helps cook them evenly such that by the time it all boils away, they caramelize quickly and evenly. I decided to use this technique on garlic the other day, when making a garlic and oil sauce for pasta, and was surprised to find that the garlic turned a fairly vivid shade of purple! What happened? Was it some reaction the garlic had to the boiling? Or could it have been a reaction with the cast iron pan I was using?
primarily of chilis, and I believe some kind of oil, but I'm not sure what else might be in it. It has a very interesting flavour -- kind of roasty and spicy? Maybe some garlic in there too? Any ideas as to what this mysterious roasty black chili "jam" might be? In googling for Thai condiments, I keep finding several standard condiments, but none of them are this. (I guess I could ask...At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind
My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue. I.../green garlic. There are a couple of of question here about cooked / old garlic and onions turning green, but they have the same information as the other pages. The few mentions of safety that I can... are by definition change, which means that something that was safe can become not so. Does anyone know of any information as to the safety of blue/green garlic (particularly pickled) that expounds
My mom uses to add 2 or 3 garlic cloves for each pickle jar when pickling something. She says that by this way she will prevent them from being overpickled, and stay one whole part. However I tried pickling more than once without adding these garlic cloves, and they ended just fine. Is there any hidden purpose from adding garlic to pickles, for the taste probably? Or is it just by chance? Some websites list in their recipes garlic cloves too.
to replicate garlic bagels. Fresh garlic doesn't stick, and doesn't get dried out like I want. Dehydrated "garlic granules" burn by the time the bagels are done. So: What type of garlic works best for bagels? I am really looking for someone with actual experience making garlic bagels. Edited to respond to a comment: I can see the following problems with adding the garlic partway... the baking process of bread is not good in my experience. Since I cook bagels in six-bagel batches, the bagels would be out for a reasonable amount of time to add the garlic. And re-moistening
I love using garlic powder but I also see recipes call for garlic salt. I thought that you could just add garlic powder instead of garlic salt (which of course is sold separately!) and then just add some actual salt if necessary. What is the difference in doing this as opposed to using store-bought garlic salt? Thanks!
I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two. Recently, I've managed to come across a local garlic grower. The intensity of the taste is like.... I've had difficulties with my body odor previously and I would usually stop eating garlic and onions two days before exposing myself to potential embarrassment, occasionally even substituting my garlic of choice with the bland Chinese garlic sooner than that, but the garlic I'm eating now seems to take close to a full week to clear out. Is there anything I can do to prepare the garlic to help
Many dishes start off by finely chopping and then frying vegetables (usually onions, carrots, celery and maybe garlic) to get a good flavour base. If you want to get the maximum flavour would it not be better to blend them all into a paste and then fry off the paste? (Assuming of course that they would cook away completely during the cooking anyway)