Garlic: Difference between revisions

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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]]

[[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.

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]].

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 fried with chopped ginger and other aromatics in oil as the basis of sauces. Japanese cuisine uses very little garlic.

[[Garlic]] along with [[ginger]] form the basis for most of the [[Indian curries]] and cooked varieties of [[rice]] such as [[Pulao rice|pulao]], biriyani, coconut rice etc.