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Garlic and the cooking
budec
Registered User regular
Registered User regular
I bought 2 big o'le "cloves" of Garlic while at the market today.
I heard it was good for you (health wise) and also that "real" chiefs use it.
um. I don't really know what I'm suppose to do with it. I think I have to cook it, cause raw it's pretty bitter.
Anyone have any recipes? Preference is for vegetarian recipes cause I'm more or less vegetarian for the most part.
Thanks!
I heard it was good for you (health wise) and also that "real" chiefs use it.
um. I don't really know what I'm suppose to do with it. I think I have to cook it, cause raw it's pretty bitter.
Anyone have any recipes? Preference is for vegetarian recipes cause I'm more or less vegetarian for the most part.
Thanks!
budec on
0
Posts
Also, if you burn garlic, just throw it out and start over. Burned garlic is very bitter and disgusting.
A really simple way to make a galic-y dish is garlic spinach. Sweat some minced garlic in olive oil until it is soft and translucent. Toss in a bunch of fresh spinach and turn to coat in the pan. Cook the spinach until it just starts to wilt a little. Take off the heat, season with a little salt and pepper and enjoy.
Roasted garlic spread on baguette slices is very good. Just cut off the top of the whole head of garlic so that the cloves are exposed. Drizzle some olive oil over the top and season with salt and pepper. Wrap in foil and bake at 350° for about 30-45 minutes until the garlic is soft. Squeeze out a clove and spread on toasted baguette slices.
Fry it in some oil when you're making pasta, or use it as a seasoning in general.
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
You didn't buy two "cloves" of garlic. You bought two heads of garlic. Each of the little pieces you pull off is a clove.
Garlic crushers force the clove through tiny little holes making itty bitty pieces of garlic instantly, saving you from needing to mince it with a knife, a time consuming process. You seem to be unfamiliar with the tool as your post appears irrelevant to the use of a garlic crusher.
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
Basically with garlic I like to think of that saying "Oregano makes it Italian, tarragon makes it French, sour cream makes it Russian, and garlic makes it good."
Edit: I don't use a garlic crusher simply because it's a pain in the ass to clean and I like chopping garlic.
I'm not talking about cutting it up I'm talking about laying the garlic on your cutting board and smacking the hell out of it with the broad side of your knife.
Yes I know but that doesn't make it into little pieces like the garlic crusher does
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
I just use the knife to squish the clove, then dice it thinly. Cleaning those Garlic press things is a pain.
http://forums.penny-arcade.com/showthread.php?t=15601
Yes I know it is about meat mostly...
However, there is a good deal of garlic related advice there. Especially when it comes to potatoes, which shine when using garlic.
Garlic is one of those things in your body that you can smell in your sweat if you've
eaten it recently. So make you you aren't planning on making an impression on anyone after eating it.
The thing to remember is that you don't need a ton of garlic for the garlic taste. If you cook with onions AND garlic, you won't have to use much of either. Onion is a ingredient that exposes taste buds to more taste, so when combined with garlic, it becomes more about subtlety. As for portioning, our family uses 3-6 cloves of garlic for 2lbs of spaghetti - and we're probably overdoing it.
Baguette is really just the longer loaf of bread you see at fancy restaurants. It's leaps and bounds much better tasting than wonder bread.
The "top" is the thinner part of the head or clove. The onion-looking skin is bunched up at the top end.
On a side not, the advantage of manually crushing the garlic is that it combines the step of having to take the skin off. Simply cut the hard tips off, crush with the wide edge of a knife, then remove the skin.
Any long, sourdough bread thingy will work. Baguettes, batards, puglieses, these are all just variations on "long, skinny loaf of bread", and they all work well with garlic.
Speaking of bread and garlic, a good garlic bread is easy to make.
Take a sourdough loaf and slice it lengthwise. Then take, I dunno, 3 tablespoons? of butter or margerine. Margerine is easier, because it's softer and spreads better. Add about 1 tablespoon of olive oil, a teaspoon of dried basil, and a teaspoon of chopped garlic. Mix it together, and spread it on the bread. I'm guessing on the amounts, because I never measure anything, so if it's not enough to create a good, thick coating on the bread, just makes some more using the same proportions.
Toss the bread, buttered side up, in the oven and broil it for about 5 minutes, or until the top of the bread starts to brown a little.