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Old 06-18-2010, 02:57 AM   #1
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Degerming garlic: is it really necessary?

I don't.

Would my recipes really gain something if I did?

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Alex R.

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Old 06-18-2010, 06:18 AM   #2
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I have never degermed garlic and have never had a problem or noticed a difference.
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Old 06-18-2010, 07:15 AM   #3
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Some people notice a difference and others do not. If you do not notice it then it is not necessary to remove it. I never bother for myself or my family as none of us notice a difference, but if I am cooking for guests then I do in case they notice.
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Old 06-18-2010, 07:17 AM   #4
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The only time you even need to consider de-germing garlic is if it has started to sprout.
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Old 06-18-2010, 10:05 AM   #5
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Quote:
Originally Posted by Andy M. View Post
The only time you even need to consider de-germing garlic is if it has started to sprout.
but you won't know that unless you cut the clove open down the middle.

I'm in the group that takes out the sprout, but Jacques Pepin picks up all those discarded sprouts and eats them straight. So it's purely a matter of taste.
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Old 06-18-2010, 10:06 AM   #6
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Quote:
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but you won't know that unless you cut the clove open down the middle.
Most times I can see the green at the tip of the clove without having to cut it open first. Not always of course, but usually.
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Old 06-18-2010, 10:09 AM   #7
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Actually, I was saying that if you can't see the sprout protruding from the clove, it's not an issue.
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Old 06-18-2010, 11:57 AM   #8
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Naw - I never bother & have never had a problem with taste issues due to leaving it.
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Old 06-18-2010, 12:47 PM   #9
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i am not familiar with the term degerming. enlighten me please.
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Old 06-18-2010, 01:02 PM   #10
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If you slice a garlic clove in half, you'll sometimes find that it's started to germinate, & a little sprout has started to grow. Some folks find the sprout too strong or sometimes bitter, so they "degerm" the clove by picking out the sprout.
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