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A B C D E F G H I J K L M N O P Q R S T V W Y | GARLIC
- Чеснок
GARLIC Vegetable similar to a small onion but with the bulb divided into sections known as cloves. May be used in very small amounts in flavoring meats, soups, sauces, salads, pickles.
Almost every cuisine on our planet has found an important role for garlic. Europeans mince it raw and add it to salad dressings, or sautй 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.
Equivalents:
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
Substitutes:
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 |
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