Synonyms: stinky rose
Almost every cuisine on our planet has found an important role for garlic. Europeans mince it raw and add it to salad dressings, or sauté it and use it to flavor their sauces. Asian cooks add it to to their stir-fries; Indian cooks to their curries; Hispanic cooks to meats and vegetables. And Americans have lately taken a fancy to roasting whole bulbs, and then spreading the garlic like a soft cheese on bread or crackers. Garlic's good for you, too. Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease, and at least some people believe that it can ward off vampires and insects. The only downside is that raw or undercooked garlic tends to linger on the breath, though many people are more than willing to pay that price.
Types of garlic include the mild green garlic, the purple-skinned Italian garlic and Mexican garlic, and the common white-skinned garlic = California garlic, which is the most pungent of all.
A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice
- granulated garlic (provides flavor, but not texture) OR
- garlic flakes (Substitute 1/2 teaspoon garlic flakes for every clove of garlic) OR
- garlic powder (Substitute 1/8 teaspoon powder for every clove of garlic called for in recipe.) OR
- garlic salt (Substitute 1/2 teaspoon garlic salt for every clove of fresh garlic called for in recipe. Reduce salt in recipe.) OR
- asafetida (powder) OR
- rocambole OR
- garlic juice (especially when you want the flavor, but not the pungency, of garlic) OR
- shallots OR
- onions OR
- garlic chives
dehydrated minced garlic See garlic flakes.
dried garlic flakes See garlic flakes.
elephant garlic = great-headed garlic = Oriental garlic Notes: This looks like an overgrown garlic, but it's more closely related to a leek. It's much milder than ordinary garlic, so it's a good choice if you want to impart the flavor of garlic to a delicately flavored dish. It's often sold in a mesh stocking to keep the cloves together. Substitutes: garlic (smaller and more potent) garlic flakes = dehydrated minced garlic = dried garlic flakes Notes: When rehydrated in water, garlic flakes provide much of the flavor and texture of fresh garlic. Substitutes: garlic
(1 clove of garlic = 1/2 teaspoon of garlic flakes) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes)
garlic greens = garlic sprouts Substitutes: greens onions + minced garlic
garlic juice Notes: These are sold in spray bottles or in small jars. Look for them in the spice section of larger supermarkets. To make your own: Strain the juice from a jar of minced or pressed garlic. Substitutes: granulated garlic (1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice)
infused garlic oil To make your own: Add whole cloves of garlic to olive oil and heat gently, then discard cloves. Use immediately or refrigerate and use within 24 hours. OR Combine one cup vegetable oil and one teaspoon minced garlic. Use immediately or refrigerate and use within 24 hours.
garlic powder = powdered garlic Notes: Garlic powder provides some of the flavor, but not the texture, of fresh garlic. It disperses well in liquids, so it's a good choice for marinades. Substitutes: fresh garlic (Substitute 1 clove for every 1/8 teaspoon garlic powder.) OR garlic salt (Substitute 4 teaspoons garlic salt for every teaspoon garlic powder, then reduce salt in recipe by 3 teaspoons.) OR garlic juice (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice) OR garlic flakes (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes) OR granulated garlic (1/8 teaspoon garlic powder = 1/4 teaspoon granulated garlic )
garlic salt To make your own: Combine 3 parts salt and 1 part garlic powder.
granulated garlic Notes: Like garlic powder, granulated garlic provides the flavor, but not the texture, of fresh garlic. It disperses well in liquids. Substitutes: garlic powder (1 teaspoon granulated garlic = 1/2 teaspoon garlic powder)
great-headed garlic See elephant garlic.
green garlic See garlic.
Italian garlic See garlic.
Mexican garlic See garlic.
Oriental garlic See elephant garlic.
white-skinned garlic See garlic.
Copyright © 1996-2005 Lori Alden