Garlic: is there such a thing as too much?

Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...

 
 
 

Page :  1  2  | Next 
avatar
Chazza

Garlic: is there such a thing as too much?

Well there is, I think, and if there were garlic breathalysers I would not be getting out of jail free tonight.

I ask this question because I'm becoming convinced that if you cut out the growing stem before cooking you get all the flavour and much less of the afterbreath.

There are other factors, mainly age, and once the growing stem sprouts and gets green you're asking for trouble if you eat that.

Any thoughts on this, anyone?

Tip for gardeners - keep your baby garlics away from any pooled water caused by the recent rain or they will rot in the ground.

Tip for cooks in a hurry - slip that uncrushable clove between the breadboard and the table and whack it with the side of your fist. Not too hard though.

avatar
Essex Girl

Garlic

There's no such thing as too much for me. I love the comforting smell wafting from the kitchen in restaurants but unfortunately can never smell it in my own!

avatar
Gravy Queen

Garlic

As long as you have both eaten it then everyones happy!

I really couldnt be fagged mucking about with it, just eat it. :-)

avatar
Kedgeree

Garlic

"
Tip for cooks in a hurry - slip that uncrushable clove between the breadboard and the table and whack it with the side of your fist. Not too hard though."

I spare my fist and use the rolling pin!

avatar
violet eyes

garlic

if there is a bit of green in the middle of the garlic I remove it. I'm not too keen on a large amount of raw garlic in things as the after taste is too much for my taste buds, but don't mind it cooked.

avatar
Chazza

Garlic

"As long as you have both eaten it then everyones happy!"

It's the pungent after-breath the next day that I'm talking about.

I prefer it cooked too but I'm still pretty convinced that the green bit's the bad guy.

avatar
Gerry

green bits in garlic

"I'm still pretty convinced that the green bit's the bad guy."
Chazza, that's what some cooks, Clarissa DW for example, say.

avatar
Darkginger

Green bits

My Swiss friend, who uses a lot of garlic, tells me that you should remove the green bits 'cos they're bitter. I think she's right. We eat a lot of garlic too - have to look for the good stuff, because I find a lot of supermarket garlic has teeny weeny cloves that are more peel than substance. Our local greengrocer sells elephant garlic, and wet garlic (in season - Hugh F-W has a great recipe for a wet garlic soup) as well as smoked garlic, so am a bit spoiled for choice!

avatar
Chazza

Green bit when white too

I'm glad to hear the green bit's worth removing, I also think it's worth taking out when it's still white, it seems to make a difference as well.

avatar
Dolores

Garlic....

We grow our own and love it...I put it in almost everything and yes, it isn't so strong if you remove the green bits...

avatar
Liz from Cumbria

Smelly garlic breath

Chewing fresh parsley really does help and I've found that the black garlic does not give you garlic breath either, I'm using it quite a lot these days. I love garlic, nothing nicer than mopping up garlicky juices and tzatziki (sp?) is so yum - definitely need to chew parsley after that!

avatar
Sue G

Garlic


I ask this question because I'm becoming convinced that if you cut out the growing stem before cooking you get all the flavour and much less of the afterbreath.

Hi,

Glad you are back,
i asked my french hubby once about removing the stem and did it really work, he said no. If you leave in the stem you do sometimes have a bitter taste in your dish depending on how old the garlic is.
Removing it doesn't remove the smell though.

avatar
Chazza

Garlic

Thanks everyone for all your opinions and your help, seems that the consensus is that there's no such thing as too much, the green bits are worth removing, and if you don't you'd better have some parsley to hand before that romantic brunch you were planning!

avatar
Liz from Cumbria

Chazza...

you got it in one ;o)

avatar
foodie

Garlic

I tend to hook out the green bit before crushing or finely chopping now after Heston said about it.

 
Page :  1  2  | Next 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com