Moar garlic

Comments

• Gullible@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

  The trick to it is that you use twice the garlic, but hold half of the garlic until the last few minutes of cooking. If you have sensitive bowels, add them 5+ minutes before the dish is finished. 3 minutes before it’s finished, if you’re feeling secure.

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  • naeap@sopuli.xyz ⁨3⁩ ⁨weeks⁩ ago

    Yeah, else all the oils will already be cooked out and quite some flavour will be evaporated

    I’m also always doing some onions first, after that a part of the garlic to fry, then the other stuff, and when it’s “soupy” put in a bit more of the garlic - and if you really still like it, you can put in more close to the end
    That way, everything will get nicely juiced in garlic oils, and adding something in the end to have some fresh stuff inside, can spice it up more

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  • BastingChemina@slrpnk.net ⁨3⁩ ⁨weeks⁩ ago

    Or, the method from “the bear” for tomato sauce: you cook the garlic in olive oil for a few minutes, add the basil leaves for a few more minutes then set this oil aside and only add it in the sauce at the end.

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    • Gullible@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

      Tried this for a bit. My body did not appreciate the amount of oil going into me. Delicious, though!

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  • boreengreen@lemm.ee ⁨3⁩ ⁨weeks⁩ ago

    Sounds really nice! Why have I not thought of this?

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• runner_g@lemmy.blahaj.zone ⁨3⁩ ⁨weeks⁩ ago

  This implies the existence of recipes without garlic, which is a falsehood.

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  • kameecoding@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Hmm, Garlic Cheesecake

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  • Empricorn@feddit.nl ⁨3⁩ ⁨weeks⁩ ago

    I’ve never seen garlic ice cream. But I would try it…

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  • sit@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ ago

    Big Garlic has come to the conclusion there’s the ultimate Sweet Spot in every single dish. 📈

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• renzev@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  I refuse to measure garlic by any unit smaller than a whole head. Recipe says three cloves? Pretty sure you mean one head of garlic there buddy.

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  • Dasus@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Pretty sure you mean one head of garlic there buddy.

    Can’t you read, it said three.

    I’ve started making extra when cooking then storing it in the fridge for the coming week to slap on everything.

    Peel a few heads of garlic and put them in a food blender with a little bit of rapeseed etc oil (not olive, cause then it’ll harden in the fridge), then you get a nice white paste you can just smack into things and it’ll store pretty damn well. So well I don’t think I’ve ever even considered it might be off because a box like that won’t last a week.

    But white isn’t the most appetising colour, pale white at least, so toss in a habanero or two and it’ll have a beautiful orange colour.

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  • Dasus@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Pretty sure you mean one head of garlic there buddy.

    Can’t you read, it said three.

    I’ve started making extra when cooking then storing it in the fridge for the coming week to slap on everything.

    Peel a few heads of garlic and put them in a food blender with a little bit of rapeseed etc oil (not olive, cause then it’ll harden in the fridge), then you get a nice white paste you can just smack into things and it’ll store pretty damn well. So well I don’t think I’ve ever even considered it might be off because a box like that won’t last a week.

    But white isn’t the most appetising colour, pale white at least, so toss in a habanero or two and it’ll have a beautiful orange colour.

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• yesman@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  I find that garlic flavor is a function of how much it’s cooked, not how much you add.

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  • Venator@lemmy.nz ⁨3⁩ ⁨weeks⁩ ago

    Depends on how fresh the garlic is or something too, I find the locally grown stuff tastes a lot better than the imported, but it’s also way more expensive where I live 😔. Guess I need to try growing it myself.

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• hactar42@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  I was making salsa and the recipe called for a clove or garlic. I thought the entire bulb was a clove. After I chopped up and added like 5 or 6 of them my wife came in and saw what I was doing and put a stop to it. But seriously, that was the best damn salsa I’ve ever had.

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• Botzo@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  Just enough for a batch of toum.

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• SnotFlickerman@lemmy.blahaj.zone ⁨3⁩ ⁨weeks⁩ ago

  Once again with garlic memes, me, but with with onions instead of garlic (or also with garlic, both are good).

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  • fungalfelidae5@lemm.ee ⁨3⁩ ⁨weeks⁩ ago

    me but with cinnamon (probably not with garlic and onion tho)

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• haych@feddit.uk ⁨3⁩ ⁨weeks⁩ ago

  My favourite quote is from Nat’s what I Reckon.

  If a recipe tells you to put in 1 clove, tell it to fuck off🖕🏻and put in 5

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  • curiousaur@reddthat.com ⁨2⁩ ⁨weeks⁩ ago

    If a recipe calls for four cloves, say fuck it and bang in a whole head. Cuz garlics fucking good for ya.

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• cm0002@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  There’s a minimum garlic level, but there is no such thing as a maximum garlic level

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• Kolanaki@pawb.social ⁨3⁩ ⁨weeks⁩ ago

  I want an entire Gilroy, CA of garlic.

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  • brbposting@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

    Dat aroma passing on 101

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• blargle@sh.itjust.works ⁨2⁩ ⁨weeks⁩ ago

  He made this beautiful sculpture of a marshmallow all by himself, but no one cared. 😢 Why don’t pictures like this ever trend?

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• federated_toast@lemm.ee ⁨3⁩ ⁨weeks⁩ ago

  I don’t remember who said it, but I’ve adopted the quote in my circles - “The only recipe that should call for one clove of garlic is a recipe for one clove of garlic.”

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• glorkon@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  I always have some emergency garlic confit in the fridge.

  Take an ovenproof baking dish, fill with peeled garlic cloves, cover cloves with high quality olive oil. Cover with tin foil. Cook for one hour in oven, low temperature.

  Store in glasses. Will keep for weeks. Or months in fridge, although the oil will become solid.

  Use it for whatever needs a garlic boost.

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  • FooBarrington@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Roughly what temperature are you using?

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    • glorkon@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      120°C is good. Cook for at least one hour. Add aromatics like thyme or rosemary if you feel like it.

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  • Dasus@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    You could just use rapeseed etc oil to avoid it going solid in the fridge, unless there’s a specific reason why you use olive oil?

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    • glorkon@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      I just prefer a good olive oil. The confit is way better used on pasta that way. But you’re right, rapeseed oil might be a better choice if you don’t want it to solidify.

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• Zip2@feddit.uk ⁨3⁩ ⁨weeks⁩ ago

  That photo is a French pinch of garlic.

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• Zacryon@feddit.org ⁨3⁩ ⁨weeks⁩ ago

  Why do you have a picture of my wife?

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• itslilith@lemmy.blahaj.zone ⁨2⁩ ⁨weeks⁩ ago

  People really like to stink, huh

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