Category:Garlic - Revision history

You ate my cat: Undo revision 13328 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:27:32Z

Undo revision 13328 by Epynevadyr (Talk) - Reverse Vandalism

Epynevadyr at 08:36, 18 November 2010

2010-11-18T08:36:08Z

Toast at 20:12, 18 October 2007

2007-10-18T20:12:05Z

Toast at 20:30, 11 March 2007

2007-03-11T20:30:38Z

New page

[[category: Main Ingredients]]

Editor's Note: Much as I love garlic, I'm not entirely convinced it should have its own entry in main ingredients, any thoughts?

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->[[category: Main Ingredients]]
+[[category: Main Ingredients]]
 Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. Depending on the form of cooking, the flavor is either mellow or intense. It is often paired with [[:category:Onion|Onion]], [[:category:Tomato|Tomato]], or [[:category:Ginger|Ginger]]. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil(or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.
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 Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia, particularly [[:category:Chinese|Chinese]], [[:category:Vietnamese|Vietnamese]], Cambodian and [[:category:Korean|Korean]] cuisines. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.

@@ Line 1: / Line 1: @@
-[[category: Main Ingredients]]
+>[[category: Main Ingredients]]
 Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. Depending on the form of cooking, the flavor is either mellow or intense. It is often paired with [[:category:Onion|Onion]], [[:category:Tomato|Tomato]], or [[:category:Ginger|Ginger]]. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil(or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.
@@ Line 7: / Line 7: @@
 Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia, particularly [[:category:Chinese|Chinese]], [[:category:Vietnamese|Vietnamese]], Cambodian and [[:category:Korean|Korean]] cuisines. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.

← Older revision		Revision as of 20:12, 18 October 2007
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	[[category: Main Ingredients]]		[[category: Main Ingredients]]
		+	Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. Depending on the form of cooking, the flavor is either mellow or intense. It is often paired with [[:category:Onion\|Onion]], [[:category:Tomato\|Tomato]], or [[:category:Ginger\|Ginger]]. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil(or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.

−	~~Editor~~'~~s Note: Much as I love~~ garlic, I'~~m not entirely convinced it should~~ have ~~its own entry~~ in ~~main ingredients~~, ~~any thoughts?~~	+	Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add chemicals and/or acids to eliminate the risk of botulism in their products.
		+
		+	In Chinese cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In Russia and the Caucasus, the shoots are pickled and eaten as an appetizer.
		+
		+	Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia, particularly [[:category:Chinese\|Chinese]], [[:category:Vietnamese\|Vietnamese]], Cambodian and [[:category:Korean\|Korean]] cuisines. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.