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Garlic: Difference between revisions
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|title=Garlic information for cooks Cooking Wiki | |||
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|keywords=Garlic information for cooks | |||
|description=This page contains lots of useful tip for garlic lovers and cooks. We have 100's of specialist garlic recipes too! | |||
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'''* 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]] | '''* 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]] | [[Image:New Garlic.jpg|300px|thumb|right|New season's garlic from Avignon's indoor market]] | ||
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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. | 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 | 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 appetiser. | ||
It is widely used with kebabs, mezes and various meals in Turkish cuisine. | It is widely used with kebabs, mezes and various meals in Turkish cuisine. | ||
Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like [[asparagus]]. Garlic leaves are a popular vegetable in many parts of Asia, particularly [[:Category:Chinese recipes|Chinese, Vietnamese, Cambodian, Laotian and Korean cuisines]]. The leaves are cut, cleaned and then stir | Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like [[asparagus]]. Garlic leaves are a popular vegetable in many parts of Asia, particularly [[:Category:Chinese recipes|Chinese, Vietnamese, Cambodian, Laotian and Korean cuisines]]. The leaves are cut, cleaned and then stir fried with [[eggs]], [[meat]], or [[vegetables]]. | ||
[[Image:Elephant Garlic.jpg|300px|thumb|right|Elephant garlic and normal garlic cloves]] | [[Image:Elephant Garlic.jpg|300px|thumb|right|Elephant garlic and normal garlic cloves]] | ||
Garlic is essential to several Mediterranean dishes. Mixing garlic with [[eggs]] and [[olive oil]] produces aioli ("garlic and oil" in Provençal). The Spanish variant does not use [[eggs]]. Garlic, oil, and a chunky base produce skordalia (from the Greek and Italian names of garlic). Blending garlic, almond, oil and soaked bread produces ajoblanco (ajo blanco is Spanish for "white garlic"). Le Tourin is a French garlic soup. | Garlic is essential to several Mediterranean dishes. Mixing garlic with [[eggs]] and [[olive oil]] produces aioli ("garlic and oil" in Provençal). The Spanish variant does not use [[eggs]]. Garlic, oil, and a chunky base produce skordalia (from the Greek and Italian names of garlic). Blending garlic, almond, oil and soaked bread produces ajoblanco (ajo blanco is Spanish for "white garlic"). Le Tourin is a French garlic soup. | ||
In Asia, [[Garlic|garlic]] is fundamental to Korean and Thai cuisine. In Chinese cuisine, it is usually chopped or [[Garlic press|crushed]] and stir | In Asia, [[Garlic|garlic]] is fundamental to Korean and Thai cuisine. In Chinese cuisine, it is usually chopped or [[Garlic press|crushed]] and stir fried with chopped ginger and other aromatics in oil as the basis of sauces. Japanese cuisine uses very little garlic. | ||
[[Image:Single-clove garlic (solo garlic).jpg|300px|thumb|right|Single-clove garlic (solo garlic)]] | [[Image:Single-clove garlic (solo garlic).jpg|300px|thumb|right|Single-clove garlic (solo garlic)]] | ||
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===Elephant garlic=== | ===Elephant garlic=== | ||
'''Elephant garlic''' is a variety of garlic that is much larger than normal garlic. Its flavour is extremely mild and onion | '''Elephant garlic''' is a variety of garlic that is much larger than normal garlic. Its flavour is extremely mild and onion like, so for real garlic afficinados, it's probably better used as a roasted vegetable or an accompaniment than a garlic substitute. Try our [[elephant garlic purée]]. | ||
===Roasting garlic for purée=== | ===Roasting garlic for purée=== | ||
Try our step | Try our step by step recipe for [[Roasted garlic|roasted garlic purée]]. | ||
Make a [[garlic paste and freeze it in usable portions]]. It lasts for months, just snap-off the amount you need. | Make a [[garlic paste and freeze it in usable portions]]. It lasts for months, just snap-off the amount you need. | ||
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* '''[[Black garlic]]''' | * '''[[Black garlic]]''' | ||
* '''[[Chives#Garlic_chives|Garlic chives]]''' | * '''[[Chives#Garlic_chives|Garlic chives]]''' | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||
[[Category:Herbs]] | [[Category:Herbs]] | ||
[[Category:Spices]] | [[Category:Spices]] | ||