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How do you you roast garlic?
It's easy...The simplest way is literally to wrap a head in tin foil and pop it in the oven for an hour at about 300. But make it more interesting, slice it in half width-wide (so there's a top and a bottom), being careful not to let the cloves fall apart. dribble some olive oil in between the halves, with some black pepper and a little oregano or rosemary. You can do this all wrapping it in foil, but it's better to get an earthenware garlic baker; it's sort of a plate with a raised lid. It keeps the heat even does a better job.Roasted Garlic2-3 fresh whole garlic bulbs olive oil Slice through garlic cloves of each whole garlic bulb. Drizzle olive oil over garlic bulbs. Wrap bulbs in foil. Bake at 350 degrees for 40-45 minutes. Find 3 easy steps to roast Garlic in the related link
What does garlic look like?
A head of garlic is the whole bulb, covered in the papery layers of skin, containing maybe 12 cloves of garlic, which are the individual 'segments' of garlic, with pinkish, waxier skin. Each clove is about a centimeter long and is shaped like a 'fat' segment of an orange.
What is the life cycle of garlic?
Garlic starts as a single clove planted in the ground. It then sprouts and grows into a bulb with multiple cloves. The plant continues to grow, producing green shoots that can be clipped and used as garlic scapes. When the leaves start to turn yellow and dry out, it's time to harvest the bulbs.
How deep should garlic be planted?
When planting garlic cloves in the fall (the proper time to do it), they should be planted 2 to 2 1/2 inches deep, base down. Cover and tamp down. When planted in the spring (which will result in smaller bulbs at harvest) they should be planted just below the surface. Keep well weeded - garlic hates competing with weeds. And plant only large cloves, if you want good-sized heads. Small cloves make small heads.
How do you marinate garlic cloves?
Answer:I remember my grandmother would put hers in a piece of pantyhose or stocking and hang it in the basement in a dark corner. She did the same with her vidalia onions and both kept longer. I don't know if the stocking part is important or if it was just handy. Answer:Garlic should be stored in a cool dry place away from direct sunlight. The worst place to store garlic is in a refrigerator or freezer which promote sprouting and destroy the flavor and texture of garlic. Most commercial varieties (California early and late) will last 4-12 months.
How can I effectively store hardneck garlic to ensure its freshness and quality for an extended period of time?
To effectively store hardneck garlic for an extended period of time, keep it in a cool, dry place with good air circulation. Store the garlic bulbs in a mesh bag or a basket to allow for proper ventilation. Avoid storing garlic in the refrigerator or in a sealed container, as this can cause it to sprout or become moldy. Check the garlic regularly for any signs of spoilage and remove any cloves that are soft or moldy.
Can you use garlic paste to make garlic bread?
What is Minced Garlic?Minced garlic is garlic crushed or diced into tiny pieces. Making minced garlic from cloves can be time consuming. Using a garlic peeler can be a great idea to save some time. We will now see, how to mince garlic.Take a whole bulb of fresh garlic. The cloves of garlic should be tightly held together and not discolored.Now first separate the cloves by placing the garlic bulb root-side on a hard surface and pressing down on it firmly with the heel of your hand, till the cloves separate.Take a clove and lay it flat on a hard surface.Now press down on the clove with your thumb on the side of the clove, until the over cover begins to crack.Now peel off the cover. Sometimes, there can be more than one layer of cover, hence make sure all the layers of covers have come out.Now chop the garlic roughly. You can use the same method, as you would to chop onions. Make few horizontal cuts on the clove and then a series of vertical cuts. After which you can dice the sticks.Now to make minced garlic, chop the garlic in a rocking motion, for which you will have to keep the tip of the knife on the cutting board and move the handle up and down.While you are mincing garlic, if you notice that garlic pieces are moving away from the knife, stop the rocking motion, draw garlic close to one another and continue to mince it further.Some Facts About Minced GarlicDo you wonder, what is minced garlic equivalent? Well if you use 1 clove of garlic to make minced garlic, you will get about 1 teaspoon of chopped garlic, which is equivalent to ½ teaspoon of minced garlic, that in turn is equal to 1/8 teaspoon garlic powder or ¼ teaspoon of granulated garlic. Granulated garlic substitute can be garlic juice. You can substitute ½ teaspoon of garlic juice for ½ teaspoon of minced garlic. Now if you ask me how many teaspoon of minced garlic equals 1 clove of garlic, you will have to do the reverse calculation to find an answer. Well, not really. The answer is right there. ½ teaspoon of minced garlic. There are a number of minced garlic conversion charts, you will come across on the Internet, which can prove to be of help.If you do not have garlic at home, you can also make use of minced garlic substitute. You can make use of granulated garlic, which will provide flavor, but not texture to your dish. Garlic powder can also be used in place of minced garlic. So, can garlic salt and garlic juice be used. The other substitutes for garlic include asafetida powder, shallots, onions or garlic chives.When you store minced garlic, it is recommended, you do so in refrigerator. Zip lock freezer bags is the best option, you can use and store it in the freezer. Apart from the method mentioned above to make minced garlic, you can also use the garlic mincer or garlic press. This will save you a lot of time, especially when you are rushed.
Where can you get garlic oil for ear infections?
I never heard about garlic oil, but i always make it for my kids when they have any ear issue. you put 2-3 cloves of fresh garlic in a small saucepan with 1/2 cup olive oil and warm it. the garlic will get soft and melt (not completely) into the oil and after you cool it down a little you can use it with a cotton ball dipped in it and in to the ear, works every time for me!
What would you take for a flu with high fever?
Soak garlic cloves in twice as much cider vinegar overnight. Then have a tablespoon in warm water three times a day. Don't drink it neat. Garlic is anti-viral, cider vinegar draws out these qualities from the garlic.
Can you freeze garlic?
Sure, as long as you're going to cook it anyway!I have grown garlic for years, and at first I used other storage methods like braiding it, or storing it in a mesh bag. That works fine for six months, but after that it either rots or withers up. But two years ago, I broke the bulbs into cloves, put them in a freezer bag, and waited to see what would happen. The result? The flavor is almost perfectly preserved, but the texture becomes much like other frozen vegetables. The flesh is still firm but translucent. It keeps in the freezer for many months. I did not peel the cloves before freezing, which protected against freezer burn; I just broke up the bulbs and left things the way they were. To sum up, frozen garlic tastes great, and is fine for roasts, soups, spaghetti sauce or other cooked foods. And oh yes, frozen garlic is much, much easier to peel! YesYes you can freeze garlic. I get the big container of the fresh peeled garlic at Costco and I place it on a baking sheet and drizzle with Extra Virgin Olive Oil and bake at 350 degrees until golden brown and soft. I blend it in the food processor until it is a paste and place small amounts in those little snack size zip-lock baggies and place in the freezer. This is great for all kinds of recipes. Yes, but...Why on earth would you want to freeze garlic? If you have a huge crop of it in your garden, give some away. If you practise the false economy of buying fresh foods on 'special' and keeping them for a rainy day, don't. The only reason to freeze fresh foods is if you live a long, long way from civilization and make only sporadic trips to the stores. Otherwise, buy just as much garlic in your weekly grocery shop as you think you'll need. If you've a few cloves over that are starting to sprout, stick them in your garden.Actually...No, when certain compounds in garlic get below 35 they denature. The garlic will not taste the same. It will be harsher than fresh garlic. Some people don't mind and they use refrigerated or frozen garlic but most really picky cooks feel the time spent preping fresh garlic for each recipe is worth the more complex flavour. Sure - I do it all the time, with oilI spend no more than half an hour every six months or so peeling 250g garlic as soon as I buy it, while it is still crisp and fresh. Press each clove with a knife to make it easier to peel. Then peel them, and then chop them up just a bit and put them through a blender with about 1/4 to 1/2 cup of olive oil. It makes a nice smooth mush which I then store in a jar with a good lid, and place in the freezer door for easy access. It can be prised out with a knife in suitable chunks quite easily and thaws in no time. There is absolutely no waste.Prior to trying this, most of my garlic went limp and started sending out shoots before I could use it.PLS NOTE: A lot of websites warn that storing garlic in oil can cause botulism. So be very cautious about doing it.As with most seasonings and vegetables, freezing in air tight containers or plastic wrap for a few weeks at a time should have no ill effects. However, it would be best to leave the garlic in clove form, minced or chopped garlic should be ok if not too moist at the time of freezing (helping with freezer-burn / off taste.)And as with onions, Arm & Hammer helps keep garlic odors down.
What seasoning to use on a brisket?
If I buy a beef brisket with a packet of spices inside the meat tray, I use that packet of spices. Most of the time they appear to be what I put together from scratch. That is, when I am seasoning a beef brisket on my own, I use whole peppercorns, whole cloves, whole bay leaves, garlic cloves, and salt. It is best to rub the brisket down with the salt and garlic cloves, dot the whole cloves and peppercorns all over the meat (pressing the garlic into the meat itself), turn the fat side up, cover it with water, top it with the bay leaves, cover the roasting pan with a lid, then cook it at a moderate heat (about 350 degrees) for 3-4 hours. It must not run out of water during cooking time! The moist heat is the reason it will be tenderized and delicious. I always cook a cabbage in the roasting pan with the brisket after the first 2 or 3 hours of cooking time. That's my St. Patrick's Day favorite!
Do you let the garlic dry before you use it?
The fresher the garlic you cook with the better. Using the original fresh cloves of garlic will hugely improve the quality and potency of the taste compared to a dried powder. You should add it late to the dish (finely chopped or grated) while cooking though as the taste will cook away. If you want to experiment with the flavour I would recommend roasting a whole garlic for 20 mins or so. Lovely with lamb, you only need to eat a little at a time.
