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OfflineTheCow
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Registered: 10/28/02
Posts: 4,790
Last seen: 15 years, 6 months
Garlic
    #5513580 - 04/13/06 08:06 PM (17 years, 9 months ago)

How does garlic work? Ive tried to get the garlic flavor into many dishes, and it never works as well as Id like. Ill put garlic in some oil, cook it for a bit, add the other stuff, and expect the garlic flavor to end up in the dish. But it rarely does. So whats the deal with garlic?


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OfflinegeokillsA
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Registered: 05/08/01
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Re: Garlic [Re: TheCow]
    #5513939 - 04/13/06 09:48 PM (17 years, 9 months ago)

The magic garlic secret:  When you think you've added enough, add some more. :grin:
Also, garlic can go old - try to pick heads of garlic that are fully covered in their "paper" style skin.  If the paper skin is breaking up and the cloves seperating away from each other, I wouldn't buy it.

For more intense flavor, use a garlic press to mash the fresh clove up.  The more you pulverise fresh garlic, the more of its flavor will infuse your dishes.  Cooked garlic will be milder than raw garlic.

You can also roast garlic for an even milder yet equally awesome flavor (which can then be used mashed up as a excellent spread for bread or meats or sandwiches 'n wraps).  To roast, take a whole head o' garlic, chop off about 1/3" from the end.  Then douse that cut open end in some olive oil, flavor 'em up with whatever salts / herbs / spices you like, and throw in a 400?F oven for about 45 minutes.  Alternately, you can also peel all the cloves, let them start carmelizin' in an ovenproof pan on the stove with the olive oil and seasonings, then throw in a preheated oven for about 25 - 30 minutes.  Mash it up and you're good to go.

Picklin' garlic looks good too, but I ain't never tried that yet..  I think you could just throw the whole peeled cloves in a jar with vinegar, maybe a splash of citrus juice, dash o' sugar, red chili flakes, salt, whole peppercorns, even dill perhaps?  Hrmm.. I need to find a jar!


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Edited by geokills (04/13/06 09:54 PM)


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InvisibleRustifer
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Registered: 04/10/05
Posts: 7,071
Loc: Central Texas
Re: Garlic [Re: geokills]
    #5515836 - 04/14/06 12:23 PM (17 years, 9 months ago)

Putting whole garlic in some salty soups is good.


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OfflineTheCow
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Re: Garlic [Re: geokills]
    #5516006 - 04/14/06 01:07 PM (17 years, 9 months ago)

Well but how do I get it into just basic dishes. Like what I did yesterday for some pasta was this, I put some olive oil in a pan. Added various spices, garlic, and balsamic vinegar. Then I cooked some vegetables in this mixture for a while. I figured the end result would taste like balsamic vinegar, with a bit of spiciness from the spices, and other flavors from the spices, some olive oil, and garlic. It was very good, except the garlic flavor didnt really make it into the final flavors.


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InvisibleAliceDee
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Re: Garlic [Re: TheCow]
    #5516041 - 04/14/06 01:21 PM (17 years, 9 months ago)

in what form do you put the garlic in??? the best way is to get a garlic crusher, you put the clove in this little hole, then put the crusher in the hole and crush it like a scissors and a garlic paste will come out the other end, if your just cutting them with a knife that wont work very well...


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Invisiblerod
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Registered: 06/29/05
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Re: Garlic [Re: TheCow]
    #5516051 - 04/14/06 01:27 PM (17 years, 9 months ago)

If you dont have a garlic press, put some cloves in a small plate,
with some salt to act as an abrasive, and use a fork to
grind the two together.


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OfflineViveka
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Registered: 10/21/02
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Re: Garlic [Re: TheCow]
    #5517052 - 04/14/06 08:00 PM (17 years, 9 months ago)

Instead of a press, you can also chop up the garlic very thoroughly. Try adding the vegetables before you add the garlic to absorb some of the heat. The less you cook the garlic the more it will appear in your dish. Also, use a bunch! I make a meat sauce for pasta where I put some olive oil in a pan, then put in a lb or ground beef, lamb, whatever. Then I seeason up the meat, including 7-12 cloves of garlic, depending on the size. I chop them up very fine and massage everything into the meat before I even turn the heat on. This helps protect the garlic from the heat of the pan as garlic is very delicate, despite its power. Then I brown the meat before adding my sauce mixture and once it's all together, I let it simmer a while.


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Offlinedaimyo
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Registered: 05/13/04
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Re: Garlic [Re: TheCow]
    #5518496 - 04/15/06 10:23 AM (17 years, 9 months ago)

Add the garlic towards the end if you want it to come through more. And if that doesn't work, add more.


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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Offlineendlesswinter77
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Registered: 11/09/05
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Loc: Nor Wes
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Re: Garlic [Re: daimyo]
    #5520154 - 04/16/06 01:48 AM (17 years, 9 months ago)

try adding some sugar and salt. the sugar makes the flavor come through without making it to intense and overpowering and the salt will help to bring it out... just be careful not to add to much of either


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