#cooking with garlic

Green Garlic vs. Dehydrated Garlic: Unmasking the Nutritional Showdown

Garlic, I love you!

What are the benefits of garlic? Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases. Garlic belongs to the genus Allium and is closely related to the onion rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It…

Cooking Tips: 5 Interesting Ways To Add More Garlic To Your Diet (Recipes Inside)

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Highlights

Garlic has been a part of traditional medicine for centuries

Experts around the world recommend inclusion of garlic in our daily diet

Herere 5 fun ideas of adding garlic to your diet (with recipes)

If you have to name a few basic ingredients to whip up an Indian curry, garlic will surely make it to the list. It holds an irreplaceable position in almost every kitchen. The…

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I love the smell of cooking garlic and try to grow it in my garden every winter.  This year some critter enjoyed a lot of it before me, but there is still quite a bit left growing.

One of my friends on FB posted that we are now importing more garlic from China, so I was interested in the difference between the two.  First of all it is quite easy to identify the imported garlic, as the root has…

  Do you really need a garlic press?

No, if you have a good set of knives and a cutting board that’s all you need.  First separate a garlic clove from the head of garlic (that big white papery thing).  Next lay it down on your cutting board and pick up your widest knife, called a Chef’s knife by many cooks.  Don’t try to peel the clove, instead lay the FLAT of your blade on top of the garlic clove, and strike it with a palm or fist.  This will flatten the clove and make it very easy to separate the garlic from its papery cover.  If you see a green center running down the middle of the clove, remove it.

It’s my understanding that the bit of green, which is a garlic sprout starting, is harder to digest then the white of the garlic itself.  NOW with the sharp edge of your blade chop up the garlic clove.  Cooking the clove slightly in a skillet prior to adding it to your dish, called blooming by some, will enhance and soften the flavor of the garlic, fresh uncooked garlic can be bitter, overwhelming and unpleasant on the tongue. 

I have swallowed whole cloves for health reasons.  It will open up your nasal passages, and make your eyes water as well.  If you add too much garlic to a dish, let it cook longer, cooking mellows garlic’s punch.

Roasting whole heads of garlic demonstrates this nicely.  Roasted garlic can be popped out of the head and spread on bread like butter and eaten with pleasure, just not something to do on a first date!

10 Favorite Garlic Recipes

Pioneer Dad believes there are never too many garlic recipes for the kitchen. No other vegetable seems to inspire such passion and variety among food-loving cooks and chefs.

Our love affair of cooking with garlic dates back over 6,000 years. Most food scholars agree garlic is thought to have originated in Central Asia. It has long been a staple in the Mediterranean region, as well as a popular…