Garlic, also known as allium sativum, is a famous and healthy species in the onion family. Almost everyone in the world uses garlic except Jains and Buddists.
Garlic is great because it can be eaten many ways. Garlic is at its best when it is sauted. Here are some tips about sauteing garlic. Never use oil that is too hot to saute garlic. Garlic doesnt have a lot of water and its usually chopped up small so it can burn very quickly. However, it is okay sometimes if the garlic slowly gets brown. Brown garlic is delicious! For Italian food, you dont let the garlic brown, but for some foods like Mexican you can let the garlic brown sometimes. It is a myth that garlic should not always be brown.
Do you like garlic? If so, how do you use garlic? If not, why dont you like garlic? Please dont say your a vampire, I wont believe you!
I would like to share the following garlic recipe.
Two large avocados
About 1/4 cup of chopped white onion
One garlic clove (optional)
In a mortar and pestle, pound the onion and garlic along with some course salt into a paste. If you do not have a mortar and pestle you can use a hammer for this step.
Peel the avocados. Cut them and half. Remove the core. Add the insides of the avocados to the mortar and pestle.
Pound the insides of the avocados into the paste so everything is all mixed up and kind of smooth but not too smooth. If you do not have a mortar and pestle you can just use your hands for this step.
Add enough salt that it tastes really good.
Now you have guacamole. Serve with corn chips or anything you like? You can also use the guacamole as an ingredient, for example, in a sandwich. If you like you can add some chopped up tomato to the guacamole or maybe a little lemon juice.
I use garlic in a lot of the suppers that I make.
I have garlic oil (just garlic and olive oil) to hand, which is perfect for making tasty croutons, or just to help amp up the garlic flavour a little.
Garlic is also great for ear aches due to its antibacterial properties. Stinky but effective!
At our house we go through so much garlic I buy it already peeled by the half pound. I would say I use it in the vast majority of dishes/meals I make. My favourite forms include roasted garlic and black garlic. But I love it raw, cooked, however. Oh, except garlic powder which can be pretty insipid.
I use garlic in just about anything savory that crosses my cook stove and even use it in some desserts, like ice cream. But I have to take some issue with your statement " It is a myth that garlic should not always be brown". You do qualify your statement with "always" because carefully browned garlic can hold a nice flavor but the line between brown and too brown is very narrow and garlic that crosses that line becomes quite bitter and unpleasant to eat. That's why I tend to caution against browning garlic, unless you a very experienced cook. Those who are new to cooking and brown garlic more often than not over cook it, causing it to become bitter and as a consequence they often stop using it entirely. A shame to be sure.
Garlic ice cream! No way. Even me as a garlic lover I do not think I would like that.
Thank you very much for your ideas on brown garlic. I agree very much that is easy to make garlic too brown and bitter. I really sincerely believe that if the cook use lower heat to cook garlic this is not so much a problem. If you try where the garlic barely sizzles and you cook for a long time you will get a nice tasty brown. The problem is I see recipes that say put the garlic in by itself on medium high heat. That is a recipe for disaster no pun intended. It is okay to have garlic at medium high or even high heat but there has to be other ingredients that have water. What the water does is it makes steam which cools the garlic. This is why you can put the garlic in with the onions even though by themselves garlic gets done more quicker than onions.
I think people who say they don't like garlic are thinking only about it in the raw form (yet plenty of people like it this way as well).
Even though the flavors soften when cooked, most haters won't give it a chance.
We visited a garlic farm over the weekend and picked up some of the new crop. Last night, I caramalized a dozen shallots (from the same farm) in butter and olive oil. I added maybe 50 peeled cloves and sautéed gently, simply warming them in the shalots. Next in was chicken broth and simmered for 45 minutes.
I hit the pot with an immersion blender, leaving about a quarter of the cloves intact. Ladled over garlic bread in a bowl.
It was fantastic. Likely even better today after a bit of aging in the fridge (will know tonight).