WORKING WITH GARLIC – ANIMAL-FREE SOUS-CHEF™©

Peeling Whole Garlic Bulb

Peeling Whole Garlic Bulb 1- Cut off the tip end of the bulb and discard. If you can separate all the cloves at that point, do it. 2- If not, cut off the bottom a little into the base of the cloves. The bottom is tough, so be careful. 3- Separate the cloves and peelContinueContinue reading “Peeling Whole Garlic Bulb”

Making Mashed Garlic

Garlic already mashed comes in handy when you want to make garlic bread or don’t feel like peeling, dicing and mashing. Of course you could buy it pre-mashed in the jar from the grocery, and I often do that, but sometimes I just want fresh mashed. So this is how I do it. You canContinueContinue reading “Making Mashed Garlic”

GARLIC: POWDER vs GRANULATED

Garlic powder textures like cornstarch. Granulated garlic textures like salt, but doesn’t melt or dissolve. The finer the granulation, the better. Shop around. Most markets now carry only the granulated, yet label it as garlic powder. Ninety-nine percent of the time I use granulated labeled as powder. I know it’s confusing, but that’s what manufacturersContinueContinue reading “GARLIC: POWDER vs GRANULATED”

STOVE-TOP ROASTED GARLIC

STOVE-TOP ROASTED GARLIC It’s really quite easy to make and takes only a few minutes, rather than the usual lengthy time it takes when oven-roasting garlic. Peel all the cloves in one bulb or more of garlic. If you can purchase them already peeled in the market, all the better. Place in a dry castContinueContinue reading “STOVE-TOP ROASTED GARLIC”

GARLIC

GARLIC. Fresh garlic is most often the garlic of choice in these recipes. However, when convenience or cost is a factor, or when a smooth texture is desired we use powdered. You’ll note that sometimes fresh and powdered garlic are called for in one recipe. This is done for greater garlic flavor. We put the powderedContinueContinue reading “GARLIC”