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Old 08-12-2009, 06:45 PM   #1
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Garlic..Help!

I have never really cooked before. I am making a chicken and broccoli dish with garlic..How do you cut/cook garlic? The recipe calls for one clove. I just cut the galicin half peeled and then cut about 1/2 of the whole thing and tossed it in the pan...Is that wrong? ..

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Old 08-12-2009, 06:52 PM   #2
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Bad idea.

You need to chop it up into small pieces so it can permeate the dish.

As it sits now, someone at the table is going to get a big old bite of garlic. While some folk (like me, for example) love that, most won't.
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Old 08-12-2009, 06:56 PM   #3
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I picked the big chunks out..Its not bad for us to eat it that way right? Was I suppose to cut it a certain way? I litterally just cut the whole thing in 1/2 and chopped away?
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Old 08-12-2009, 07:14 PM   #4
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garlic comes in a bulb, break it apart into cloves. the easiest way to peel a clove is to mash it once under the flat of a knife and take off the skin. then chop finely or use a garlic press or slice thinly.
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Old 08-12-2009, 07:16 PM   #5
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Quote:
Originally Posted by kgirly View Post
I picked the big chunks out..Its not bad for us to eat it that way right? Was I suppose to cut it a certain way? I litterally just cut the whole thing in 1/2 and chopped away?
If your garlic has been cooking awhile and is soft,you can take a fork and mash it so it will incorporate into the sauce it will be fine.If it is still firm put it on the cutting board and mash it with the back of a chef's knife the put it back into your sauce.
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Old 08-12-2009, 07:56 PM   #6
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Just watch out. If u are frying the garlic first in oil before u add the other ingredients, you dont want the garlic to fry for too long, or else it gets bitter. Just toss it in the oil until it starts to change color, then add what ever else the recipe calls for. The garlic will go from a white to yellowish to light brown to dark brown to kinda black. Me personally, i wouldnt let it get an darker than the light brown, and even that is pushing it a little, because it changes so quickly.
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Old 08-12-2009, 08:49 PM   #7
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Once you get the hang of using fresh garlic, you'll never want to go back! I usually press my garlic using a garlic press. I tend to put cloves of garlic in already peeled, but you can put them in with the skin still on and the press separates the skin from the clove. Viva la fresh garlic! :)
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Old 08-12-2009, 09:19 PM   #8
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I love garlic...I grow them organically.........I garlic is made of many pods,
called cloves...useing your thumb, break off a clove or cloves as needed
trim the ends off and crush it with the knife handle or a hammer if ya
want and the skin will separate easily...discard the skin..then add the
crushed pulp & bits into you dish...careful not to cut yourself..luck..BH51..
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Old 08-13-2009, 11:19 AM   #9
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Are you sure you know the difference between a clove and a bulb of garlic? A clove is obtained by breaking the bulb up. A single clove is about the size of one of your finger joints, the bulb is about the size of half a tennis ball.

Sorry if I am underestimating your abilities. I once had a boyfriend who asked me how much garlic to put on a pizza, and I said a clove or two. Came home to find that he had chopped a whole bulb up (skin and all!) and sprinkled it over the 'za.
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Old 08-13-2009, 11:23 AM   #10
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Always make sure that garlic is minced pretty finely if it has not been roasted. Most of the time your guests may not like biting into a whole clove.
Take the clove off the bulb, smash it to remove the skin and then mince it.
I am a big fan of garlic in many dishes.
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