Garlic Poll
 

ok, food fiends -- how do you prepare your garlic

(no, raw with the skin on is not an option)

Garlic Press, flat of the knife or sliced with a knife.

Mostly garlic press these days, but still a little of the others.

Does a garlic poll make the girl taste garlicky?

Crush to remove skin & press.

Ian

Depends on the dish, no?

I like it roasted for/in a lot of things.

Chop the top off a bulb, brush with olive oil, salt/pepper, maybe a sprig of rosemary, wrap in tinfoil, throw in oven (30min. @ 375).

^^^^^ Not just yeah but heck yeah!

Ian's way or Eric's way.

Yes...

You can just crush a clove and rough chop it for a puttanesca, arrabiata sauce, or venturing farther east... gai pad

hmm then there is the French classic chicken with 40 cloves...just 40 cloves stuffed in the cavity :-)

You can make a paste using the back of the knife and salt to break down the garlic..spread it on some rustic bread... dip in a nice cloudy olive oil.....

I don't think I have used a garlic press in 20 years....smack a clove with the back of the knife..chop away..

Try this one....
 

In the barbeque particularly with chicken, potatoes etc. The whole head that is, dont separate the cloves but put in double foil and barbeque. Garlic will never be the same for you. Put the whole head in foil by itself or with other flowers. One flower wont be enough. You can squeeze the garlic out of the shells like butter. Put it on bread(garlic bread). The flavour this way is amazing.:p
Enjoy!

Smack, peel and chop.

In cooking... Mostly a Garlic Press. However if I'm doing a roast beef or lamb then I put them whole in the pan juices.

Yang time...

If you eat four uncooked cloves a day it will help keep your circulation system in top condition.

Great for people with hardening arteries or sexual performance issues.

The important thing here is that they are uncooked.

Don't believe me? Try it for a month and see for yourself. ;)

You can slice them and add them to sandwiches or as a side dish with your dinner.
Your partner should also do the same to avoid any issues with smell.

I like to eat roasted/baked garlic. But look out if I do. I could power a small city via methane if I eat that much garlic.

you forgot the bacon

for easy removal of skin, pull a head of garlic apart, put the cloves in the bottom of a SS bowl, pull another bowl on top and shake like hell. 10 seconds later, perfectly peeled garlic cloves.

do 1-2 heads a week in a mini food processor with a little olive oil.

roasted garlic and white bean spread, bit of chopped tomato, basil chiffonade. butter toasted french bread. perfect.

http://forums.pelicanparts.com/uploa...1323307908.jpg

It depends entirely on the dish; whether you want to release the flavors or retain them.

Also, really, really important is the quality of your garlic. If there are green sprouts in the middle you must take these out as they will spoil the taste.

Also: please refuse to buy garlic from China. This stuff tastes bitter and vile.

There are some great strains of garlic available now at good food stores. Russian River garlic is a revelation. A depth of flavor ordinary garlic simply doesn't match.

Garlic is one of the most perfect things IMO. A garlic and chili pasta for example. Heaven.

As we are close to "The Garlic Capital of the World", fresh prepared garlic is the way to go.

Peeled cloves or minced that is packed in oil or water.

I don't deal with unpeeled garlic anymore.

Whole roasted garlic is another story and adds a new flavor to any recipe.


KT

+1 "depends on how you're using it.

Love to roast elephant garlic heads and use the sweet delicious goodness on fresh crusty bread.....

Slice it thin. Don't use a press.

depends on the dish. totally.

I usually peel, then dice. Couple flat cuts, a few vertical cuts, turn and more vertical cuts, voila. Using a crusher is easier, but I like to start with all my stuff chopped and prepped in little bowls.