"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 09-03-2006, 02:49 PM   #1
Senior Cook
 
Join Date: May 2006
Location: Greater Annapolis MD Area
Posts: 257
Garlic, Do you remove the green stem?

Growing up watching Julia, Joc and Jeff Smith I always smash the garlic clove and remove the green stem, they said it added bittterness to the dish. Now all of the chefs just smash and cut it up whithout removing the gteen stem. Am just all school or is there a difference?

__________________

__________________
Elf is offline   Reply With Quote
Old 09-03-2006, 02:58 PM   #2
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
How many mother sauces are there and what are they?

what is a sauce and what is a gravy?

What's the best way to shell a hard cooked egg?

Is it best to salt & pepper steak before or after cooking?

Is it best to remove the green stem from a clove a garlic?



All these questions are guaranteed to start a debate!! ;)

I weigh in on the side of using the green stem. Years ago Jacques Pepin said it was fine and I listen to whatever he has to say!! There will be as many cooks saying to discard it also. Maybe you should taste it and if it is objectionable to you, discard it. (hmmm, I'd never thot of that before.)
__________________

__________________
cjs is offline   Reply With Quote
Old 09-03-2006, 03:17 PM   #3
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
If it's going to be a long cooked dish with lots of other "stuff" in it, I don't bother, but if garlic is a dominant flavor in the dish I always remove it. I think it adds a bitter overtone to the dish.

With really young, fresh garlic, it doesn't make a difference, but when the garlic comes from the grocery store, and some of those sprouts are big and woody, I get rid of 'em.

Just my $.02

That was another of those funny running debates Julia and Jacques had.... she said take em out, he'd pick up the sprouts and eat them!
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 09-03-2006, 03:46 PM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,724
Send a message via MSN to kitchenelf
If they are huge I take them out - but I don't know why I take them out - I've never actually tasted it to find out if it's bitter
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-03-2006, 04:29 PM   #5
Sous Chef
 
FryBoy's Avatar
 
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
If the green sprout is sticking out of the clove of garlic, I cut it off, but I ignore the part within the clove.

Variation on a theme: do you cut off the root end of the clove? I usually do.
__________________
FryBoy is offline   Reply With Quote
Old 09-03-2006, 04:36 PM   #6
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
I always just chop them up and use them with the cloves. I don't remember having them grown so big, though I just buy a few bulbs at a time and I use them up before any kind of "deformation" occurs...
__________________
urmaniac13 is offline   Reply With Quote
Old 09-03-2006, 04:39 PM   #7
Senior Cook
 
Seven S's Avatar
 
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
i have seen jacques pepin and even his daughter mention that the green sprout isnt bitter... then a while back i believe it was Cooks magazine had a sampling of making some kind of cream sauce with the green sprouts, and a similar batch without and they concluded there was a bitter taste.... i would certainly like to see robert wolke (what einstein told his cook) conduct an experiment, however, this is a great question... i have seen italians remove it without knowing why and i personally remove it thinking of the bitterness but never done a side-by-side comparison... chefjune did point out that the older cloves are the ones that sprout, and so the pungency of the whole garlic clove itself (regardless of whether it has or hasnt a green sprout in it) will be much more prominent in an older clove versus a younger one.... i have read before that the great majority of garlic is grown on the us west coast therefore the recipes written in that area of the country need to be adjusted when trying them on the east coast, since, by the time the garlic has been picked and handled annd transported to the east coast, the pungency and stronger taste has been developed and can totally be overpowering... thomas keller seems to always simmer his garlic cloves in several changes of milk before using them to tame them down
__________________
Seven S is offline   Reply With Quote
Old 09-03-2006, 05:04 PM   #8
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
I've tasted dishes with and without the green sprout and it's definitely bitter. I always remove it unless I know, for a fact, that the garlic is very fresh and not much of a sprout has formed.

I feel about a hundred times stronger about the sprouts in onions. Those are, imo, vile tasting, and I go to great lengths to remove them.
__________________
scott123 is offline   Reply With Quote
Old 09-03-2006, 05:10 PM   #9
Sous Chef
 
FryBoy's Avatar
 
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
Quote:
Originally Posted by scott123
I've tasted dishes with and without the green sprout and it's definitely bitter. I always remove it unless I know, for a fact, that the garlic is very fresh and not much of a sprout has formed.

I feel about a hundred times stronger about the sprouts in onions. Those are, imo, vile tasting, and I go to great lengths to remove them.
Good to know. Thanks.
__________________
FryBoy is offline   Reply With Quote
Old 09-03-2006, 09:20 PM   #10
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
If I see the sprout I take it out. Never really thought about why I did though.
__________________

__________________
vagriller is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]