Author Topic: Garlic  (Read 1238 times)

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Offline DrG

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Garlic
« on: July 14, 2021, 04:31:03 pm »


I love the stuff. This past weekend a long-time friend came to visit. He brought me these, which he grew. Nice! I have been enjoying his home-grown garlic for years. It is vastly superior to that bleached out stuff at the local chain.

Here, it is currently too darn hot to run an oven for long, but if you have never tried roasting garlic...try doing so. Just pop a whole head in a 375-400 F oven for ~30-45 min (hard to over roast but the larger heads need more time). If you want to get fancy, first trim the top and wrap in aluminum foil.

The stuff comes out as this incredibly rich, spreadable, paste - you, literally, squeeze it out of the cloves. It loses the bite and gains in savory like you wouldn't believe. As my basil gets big, I see some pesto being made soon - with pine nuts, Reggiano and premium olive oil - absolutely fantastic!
« Last Edit: July 14, 2021, 04:35:46 pm by DrG »
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Offline T3sl4co1l

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Re: Garlic
« Reply #1 on: July 14, 2021, 11:34:07 pm »
Typically drizzle olive oil on it, after cutting the top off.  Lubricates the cloves, makes them richer. :)

Or butter I suppose would do well too, mmm...

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Offline DrG

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Re: Garlic
« Reply #2 on: July 14, 2021, 11:46:54 pm »
Typically drizzle olive oil on it, after cutting the top off.  Lubricates the cloves, makes them richer. :)

Or butter I suppose would do well too, mmm...

Tim
Yep, that is a typical recipe exactly, e.g., https://www.thekitchn.com/how-to-roast-garlic-in-the-oven-5341

Even though I am a huge fan of olive oil, I don't do that. Nor cutting the top off or removing skin - I just stick it the oven and it comes out moist and tasty. Hey, however you get there, just get there because it is good stuff!
« Last Edit: July 15, 2021, 12:04:18 am by DrG »
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Offline John B

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Re: Garlic
« Reply #3 on: July 15, 2021, 03:46:21 am »
An EEV forum would be the ideal place to discuss a DIY black garlic oven project.......
 

Offline DrG

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Re: Garlic
« Reply #4 on: July 15, 2021, 03:56:05 pm »
An EEV forum would be the ideal place to discuss a DIY black garlic oven project.......

When it first became popular, or when I first heard about black garlic https://en.wikipedia.org/wiki/Black_garlic , I bought some and played around with it a bit. It is an interesting taste and nothing like garlic IMO. It was good in soup, especially a light broth type soup.

I did think about building a little environmental chamber with RH and temp control to try making some, but I never did. I would love to see and herear about anyone who did.
« Last Edit: July 16, 2021, 12:02:34 am by DrG »
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Offline coppercone2

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Re: Garlic
« Reply #5 on: July 29, 2021, 08:10:07 pm »
mortar and pestle aoli is a great use of garlic, simply crush garlic in a mortar and pestle with some olive oil and salt until it looks like mayonaise. its decent on firm tomato slices
 

Online Just_another_Dave

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Re: Garlic
« Reply #6 on: July 29, 2021, 09:16:40 pm »
mortar and pestle aoli is a great use of garlic, simply crush garlic in a mortar and pestle with some olive oil and salt until it looks like mayonaise. its decent on firm tomato slices

In case someone is interested in making traditional alioli (without egg) as coppercone2 suggested, a Spanish YouTuber made a video of the process: https://youtu.be/3IeTZjsQ_kY

I have to say that I tried to make it once and failed to get that texture, probably because I didn’t use enough garlic
 

Offline andy3055

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Re: Garlic
« Reply #7 on: August 05, 2021, 02:42:28 am »
 

Offline Microdoser

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Re: Garlic
« Reply #8 on: August 06, 2021, 10:54:53 pm »
mortar and pestle aoli is a great use of garlic, simply crush garlic in a mortar and pestle with some olive oil and salt until it looks like mayonaise. its decent on firm tomato slices

In case someone is interested in making traditional alioli (without egg) as coppercone2 suggested, a Spanish YouTuber made a video of the process: https://youtu.be/3IeTZjsQ_kY

I have to say that I tried to make it once and failed to get that texture, probably because I didn’t use enough garlic

I *just* know enough Spanish to follow that, and also get the joke about vampires ;)

Looks fantastic, I'll have to try that with some of the garlic I have from the allotment, even if it does take half an hour of pounding with the pestle.
 

Online Just_another_Dave

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Re: Garlic
« Reply #9 on: August 07, 2021, 07:59:57 am »
mortar and pestle aoli is a great use of garlic, simply crush garlic in a mortar and pestle with some olive oil and salt until it looks like mayonaise. its decent on firm tomato slices

In case someone is interested in making traditional alioli (without egg) as coppercone2 suggested, a Spanish YouTuber made a video of the process: https://youtu.be/3IeTZjsQ_kY

I have to say that I tried to make it once and failed to get that texture, probably because I didn’t use enough garlic

I *just* know enough Spanish to follow that, and also get the joke about vampires ;)

Looks fantastic, I'll have to try that with some of the garlic I have from the allotment, even if it does take half an hour of pounding with the pestle.

It’s quite strong hahaha, but it’s a great sauce for arroz negro. I also like to put it in bread
 

Offline Microdoser

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Re: Garlic
« Reply #10 on: August 07, 2021, 10:28:11 am »
mortar and pestle aoli is a great use of garlic, simply crush garlic in a mortar and pestle with some olive oil and salt until it looks like mayonaise. its decent on firm tomato slices

In case someone is interested in making traditional alioli (without egg) as coppercone2 suggested, a Spanish YouTuber made a video of the process: https://youtu.be/3IeTZjsQ_kY

I have to say that I tried to make it once and failed to get that texture, probably because I didn’t use enough garlic

I *just* know enough Spanish to follow that, and also get the joke about vampires ;)

Looks fantastic, I'll have to try that with some of the garlic I have from the allotment, even if it does take half an hour of pounding with the pestle.

It’s quite strong hahaha, but it’s a great sauce for arroz negro. I also like to put it in bread

I might make some up, then mix it into some home made mayonnaise
 


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