I've heard them called "heads" or "bulbs". I've also heard them called something else, but I can't recall exactly what it was! I think it was "heel" or "toe"? :-) Seems like it was part of a foot!
A whole garlic is typically referred to as a "head" of garlic. It consists of multiple individual cloves encased in a single papery outer layer.
if you call one wolf, you invite the whole pack.
Yes
yep
Dan Gordon, of Gordon Biersch brewery is purported to have invented Garlic fries while studying in Germany.
We take the fact that he indeed traveled in the whole Empire but his home was in the area which we call Susa today.
No, it's one of the pieces inside. The whole thing is known as a "head" of garlic.
Whole, unpealed garlic stores best at room temperature. After garlic is pealed it should be refrigerated.
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
The whole foods in St louis area does, it's found next to raw garlic. It's about 4x as much as good raw garlic, for me it was $4 for 2 bulbs (better than any online price I was able to find).
Puree garlic cloves in a blender and then let it sit for a while. Then drink it.
The pieces of garlic when you peel the skin off are usually called cloves but sometimes are called buds. The whole bulb of garlic with roots and all is sometimes called a head or bud of garlic. The garlic plant forms buds when the flowers are forming. It could be any of these things.
my cat had food with garlic in it so garlic in cat food is OK just not whole onions or garlic but most cats don't eat garlic or onions
A clove of garlic is a single "wedge-shaped" section of the entire white "bulb" of the garlic.
Churches Chicken
It wouldn't be recommended unless you're looking for a really salty taste. Keep in mind that garlic salt is mostly salt with just some garlic flavor to it. If the recipe calls for salt, you might want to reduce or eliminate it if you're going to use garlic salt in place of garlic. If the recipe doesn't call for salt, garlic salt is probably not the best option.
To roast, potato, Dutch (baby) carrots, parsnip, onion and whole garlic cloves! Add some lemon and Rosemary for extra flavour!!
Take a whole head of garlic and slice it horizontally, exposing the garlic cloves inside. Drizzle the exposed garlic with a little olive oil. Place the oiled garlic inside a ceramic garlic roaster or simply wrap in aluminum foil. Bake at 350 degrees for about an hour. Serve right from the oven. The garlic cloves will be of a soft pasty consistency and can easily be squeezed out and dug out with the tip of a butterknife. Spread on crusty bread or anything you like. Delicious!