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/ck/ - Food & Cooking

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16191846 No.16191846 [Reply] [Original]

I fucking love garlic. What are your favourite recipes? I eat it mostly with homus and crackers or pasta aglioli

>> No.16191855

Which variety of garlic is best?

>> No.16191902

>>16191846
Recipe for garlic? It's an ingredient. Throw it in whatever you like.

Make pilaf if you want garlic to be the star of the show.

>> No.16193137

>>16191846
Eat it like an apple

>> No.16193948
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16193948

https://www.sbcanning.com/2010/12/heads-in-jars-pickled-garlic.html

skip the added sugar and use elephant garlic which should be a bit more mild

>> No.16193977

Recipes never need more than a clove, or in rare cases, two cloves.

>t. Italian

>> No.16193983

>>16193977
I usually use 4 - 6.

>> No.16195477

>>16193977
The fuck is a clove of garlic going to do? Fuck you.

>> No.16195488

>>16193977
I eat 3-4 raw cloves every day.

>> No.16195522

>>16193977
I triple or quadruple whatever the recipe calls for with garlic

>> No.16195533

>>16191846
Just rub it on bread with olive oil.

>> No.16195559
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16195559

>> No.16195560

I love to make garlic butter and use it on everything.

>> No.16195774

>>16191846
Last night while I was making curry I went into garlic hypnosis and sliced up 4 cloves into planks and ate them pinched together with jalapeno. Shit was cash, no regrets

>> No.16196722
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16196722

>>16195559

>> No.16196804
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16196804

>>16193977
Italian right up until the moment I put you in the fucking ground

>> No.16196818

The other day I made steak in my cast iron skillet and tossed in a bulb's worth a minute before searing the steak. The garlic was crispy and gooey and sweet and savory and paired super well. Making that a regular thing now.

>> No.16197415

>>16191846
cut the top to expose the cloves
olive oil
wrap in foil
toss on grill on the "warming rack"
eat the garlic on some toast or some roast chicken

>> No.16197623

>>16191846
I just put garlic in everything.

>> No.16197759

Just make pesto.

>> No.16197843
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16197843

>>16195559

>> No.16197915

>>16195559
Holy shit that looks great but I'm not going to cook stuff for 6 hours.

>> No.16197943

Pickled. I do equal parts sugar, white balsamic and water, bring to boil, and pour it over very thinly sliced garlic and let it steep. I make roasted garlic oil by topping cloves with blended oil and rosemary and roasting in the oven. Then, I get an egg yolk, a raw clove of garlic, use garlic pickling juice as vinegar, and garlic oil as my oil for an emulsified garlic dressing/aioli.

Or garlic caramel.
You basically roast whole garlic cloves barely veiled in oil on the stovetop until the edges brown a bit. Then put a little white balsamic in (like 2/3 as much as the oil, or less), cook a bit more, then add 1/4c-1/3c of granulated sugar and make sure it disintegrates in. Then blend the heck out of it, maybe hit it with a touch of xanthan to keep it emulsified.
You end up with a deep roasted garlic flavor, tacky caramel condiment, which is fantastic, especially when brushed on anything cooked over charcoal.