No. Dont boil garlic. If needed, add a little oil to the pot and saute the garlic first then add the water and whatever ingredients you like. Boiling it will give you a rubbery bland peice of garlic.
Usually a dried spice or herb is 3 times as potent as the fresh. so 2/3 tsp should work.
Squash is my favorite, but onions, tomatoes and garlic work well too.
No, garlic causes changes in red blood cells of dogs and is toxic. It is more potent than onions. To be on the safe side, avoid even treats with high concentration of garlic (bulbs, bulbets, flowers, and stems) are toxic.
That would depend on how the garlic is to be prepared according to the recipe, creamed garlic would be be more potent than whole clove and whole clove would be sweeter. You see garlic strength varies in preparation, the more you crush, the more potency it has. I would say a dime size squeeze would be equivelent to two clove creamed garlic
mix vinegar, wine, pickling salt , sugar and oregano in a stanless steel bowl. Bring to the boil Add peeled garlic cloves to the mixture Stir constantly for one minute Pack garlic and a chilli pepper into a hot jar Add hot liquid to cover the garlic
*How to bruise a garlic clove: Place your knife flat on top of the garlic clove and whack it so that the garlic is a bit mooshed but ideally, still in one piece.
soak some tobako in water over night. then, boil off the water until you have a thick brown past. very potent.
yes you can make insect repellent as an investigatory project.. this is one of the example : NATURAL INSECT REPELLENT materials: cacao leaves garlic eucalyptus oil olive oil PROCEDURE boil the cacao leaves grind the garlic and mix the eucalyptus oil to the olive oil and mix it to the boil cacao leaves
a buttcheek is going to get you, boil you in herd water, dip you in garlic sauce, cover you in katsup, and then devour you with a side of french fries
1) Hack saw off 2) Boil in a pan of 200ml water 3) Add garlic/paprica 4) serve with cream
yes you can
If the garlic pieces or cut up chunks are large, you can try to pick them out. If they are too small or a mixed in with a powder, you can try diluting it. For example, a tomato sauce could be cut in half, and then add a "clean" (garlic free) jar of it to the 1/2 that already had the garlic in it. This will help to minimize the falvor. Some starches and herbs can also help to mak the smell and taste of garlic, too.