Culinary_uses Garlic

garlic being crushed using garlic press



string of garlic

garlic used around world pungent flavor seasoning or condiment.

the garlic plant s bulb commonly used part of plant. exception of single clove types, garlic bulbs divided numerous fleshy sections called cloves. garlic cloves used consumption (raw or cooked) or medicinal purposes. have characteristic pungent, spicy flavor mellows , sweetens considerably cooking.

other parts of garlic plant edible. leaves , flowers (bulbils) on head (spathe) eaten. milder in flavor bulbs, , consumed while immature , still tender. immature garlic pulled, rather scallion, , sold green garlic . when green garlic allowed grow past scallion stage, not permitted mature, may produce garlic round , bulb boiling onion, not separated cloves mature bulb. imparts garlic flavor , aroma in food, minus spiciness. green garlic chopped , stir-fried or cooked in soup or hotpot in southeast asian (i.e. vietnamese, thai, lao, cambodian, singaporean) , chinese cookery, , abundant , low-priced. additionally, immature flower stalks (scapes) of hardneck , elephant types marketed uses similar asparagus in stir-fries.

inedible or eaten parts of garlic plant include skin covering each clove , root cluster. papery, protective layers of skin on various parts of plant discarded during preparation culinary uses, though in korea immature whole heads prepared tender skins intact. root cluster attached basal plate of bulb part not typically considered palatable in form. alternative cut top off bulb, coat cloves dribbling olive oil (or other oil-based seasoning) on them, , roast them in oven. garlic softens , can extracted cloves squeezing (root) end of bulb, or individually squeezing 1 end of clove. in korea, heads of garlic heated on course of several weeks; resulting product, called black garlic, sweet , syrupy, , being sold in united states, united kingdom , australia.

garlic may applied different kinds of bread, in medium of butter or oil, create variety of classic dishes, such garlic bread, garlic toast, bruschetta, crostini , canapé. flavor varies in intensity , aroma different cooking methods. paired onion, tomato, or ginger.

immature scapes tender , edible. known garlic spears , stems , or tops . scapes have milder taste cloves. used in stir frying or braised asparagus. garlic leaves popular vegetable in many parts of asia. leaves cut, cleaned, , stir-fried eggs, meat, or vegetables.

garlic powder has different taste fresh garlic. if used substitute fresh garlic, 1/8 teaspoon of garlic powder approximate 1 clove of garlic.

green garlic



garlic cloves pickled storing them in vinegar in refrigerator. yields garlic-infused vinegar use in recipes or condiment.


regions

garlic fundamental component in many or dishes of various regions, including eastern asia, south asia, southeast asia, middle east, northern africa, southern europe, , parts of latin america. latin american seasonings, particularly, use garlic in sofritos , mofongos.

oils can flavored garlic cloves. these infused oils used season categories of vegetables, meats, breads , pasta. garlic, along fish sauce, chopped fresh chilis, lime juice, sugar , water, basic essential item in dipping fish sauce, highly used dipping sauce condiment used in indochina. in east , southeast asia, chili oil garlic popular dipping sauce, meat , seafood. tuong ot toi viet nam (vietnam chili garlic sauce) highly popular condiment , dip across north america , asia.

in cuisines, young bulbs pickled 3 6 weeks in mixture of sugar, salt, , spices. in eastern europe, shoots pickled , eaten appetizer. laba garlic, prepared soaking garlic in vinegar, type of pickled garlic served dumplings in northern china celebrate chinese new year.

garlic essential in middle eastern , arabic cooking, presence in many food items. in levantine countries such jordan, palestine, , lebanon, garlic traditionally crushed olive oil, , salt, create middle eastern garlic sauce called toum (تُوم; meaning garlic in arabic). while not exclusively served meats, toum commonly paired chicken, or other meat dishes such shawarma. garlic key component in hummus, arabic dip composed of chickpeas, tahini, garlic, lemon juice, , salt.

lightly smoked garlic used in british , european cuisine. particularly prized stuffing poultry , game, , in soups , stews.

mixing garlic egg yolks , olive oil produces aioli. garlic, oil, , chunky base produce skordalia. blending garlic, almond, oil, , soaked bread produces ajoblanco. tzatziki, yogurt mixed garlic , salt common sauce in eastern mediterranean cuisines.