Garlic: Difference between revisions

'''* We now have [[:Category:Garlic recipes|{{PAGESINCATEGORY:Garlic recipes}} recipes that contain garlic in copious quantities]]''' - thanks to the hard work of our [[User:JuliaBalbilla|garlic fiend]]

[[Image:New Garlic.jpg|300px|thumb|right|New season's garlic from Avignon's indoor market]]

[[Garlic]] (Allium sativum) is widely used around the world for its pungent flavour, as a seasoning or condiment. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the [[oven]]. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.

The quickest and cleanest way to extract garlic is to use a [[Garlic press|garlic press]]. The skin does not even need to be removed f the press is good.

In Chinese cuisine, the young bulbs are pickled for 3-6 weeks in a mixture of [[sugar]], [[salt]] and spices. In Russia and the Caucasus, the shoots are pickled and eaten as an appetizer.

=== How much does one cup of garlic flakes weigh? ===

''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:''

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