Tagged With garlic

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Garlic bread is not a complicated concept; it’s bread with garlic on it. But, within those two ingredients alone, there is a lot of room for variation. I’ve tinkered around with both the bread and garlic portions of the pungent carb (butter, however is nonnegotiable), and I have arrived at what I believe to be quite an ideal situation.

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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.

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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.