garlic
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The Easiest Way to Get Garlic Smell Off Your Hands
Garlic stinks. But, hey, that’s why we love it so much. This pungent allium flavors sauces, intensifies condiments, and adds complexity to marinades, but it has a nasty habit of leaving its fragrance behind, particularly on human hands. Whenever I mince these oily cloves, the robust aroma seemingly clings to my fingernails for days. Or…
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Please Don’t Brown Your Garlic
If a recipe has you add minced garlic to hot, sizzling oil at the beginning of the cooking process, it’s probably not a very good recipe. Cooking garlic in super hot oil burns the outside without properly mellowing the inside, resulting in acrid, aggressive garlic. Though I love a good fried garlic chip for texture…
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Your Marinara Needs Onions or Garlic, but Not Both
A few years ago, I read somewhere that Italians never use onions and garlic in their marinara; it’s always one or the other. Like so many black-and-white cooking “rules” you come across online, this one didn’t stand up to cursory Googling — it might be true in some regions of Italy, but it’s more of…
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Boil Your Mashing Potatoes With Garlic and Aromatics
The perfect bowl of mashed potatoes is creamy yet fluffy and well-seasoned throughout, but it’s not enough to add salt and seasonings after, or even during the mashing step. Infusing potatoes with flavour starts at the beginning, at the boiling step.