Tagged With garlic

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Tips and tricks come at you when you least at expect them. Just last week, I was unwinding from a hard day of hacking food with an episode of the new Queer Eye, when food expert/T-shirt aficionado/new Ted Allen Antoni Porowski told whatever straight dude he was working on (they all blend together) that a little coconut oil would de-stink even the most garlicky hands.

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This is the season when we send our kids off to school with shiny new backpacks, and every year, they bring home the same thing: The first round of back-to-school colds. In our house, with a two-year-old intent on drooling on everyone he touches and a six-year-old still perfecting her personal hygiene practices, pathogens are passed out like hugs, and it's only a matter of time before the whole family is sick.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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A fried allium is the perfect finishing touch. Whether on top of a medium-rare steak, a creamy potato soup, or a gooey bowl of macaroni and cheese (or like, a salad or something), fried onions, leeks, garlic and the like provide crispy texture and salty, umami-rich, slightly pungent flavour. In short, they are desirable. They also just got a bit more convenient, thanks to this microwave method from Cook's Illustrated.

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Some of us may have heard that horseradish and garlic supplements help ease cold and flu. (Maybe your mum or dad used to give you a raw clove to suck on when you complained of a sore throat.) But is it actually effective at easing colds? Let's take a look at the science.

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Garlic is great in all of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting garlic mellows its pungency and tempers its aggressive bite, but it also intensifies its sweetness and creates new, deeper flavours through that lovely little Maillard reaction. It's also a freaking cinch to make.

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Garlic skins have always been my least favourite part of peeling garlic. They either stick to my fingers, or float about the kitchen, carried by slight breezes before making their home on random appliances. But I resent them no more, my dears, because it turns out they make a kick-arse broth.

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Garlic is an indispensable ingredient in all sorts of cuisines, but its tacky, smelly nature makes it a pain to peel and chop. To make your life a little simpler -- and hopefully a little less sticky -- we've rounded up our most popular garlic tips, and given each one a thorough evaluation.

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Roasted garlic is somewhat magical, but leaving the oven on for 50 minutes or so isn't always feasible (or desired in these hot-weather months). If you want to mellow out the pungent allium without heating up the house, turn to your skillet.

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Roasted garlic is a beautiful thing, and roasting it for a while in the oven will probably yield the best results. You can get a similar level of tastiness in a shorter amount of time, however, with the help of a pressure cooker.

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I love the sound and smell sizzling garlic, but tossing it straight into a hot pan can take the delicious alum from "perfectly fragrant and golden" to "burnt and acrid" in a matter of seconds. This problem has an easy fix: start with a cold pan.