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  2. What Exactly Is Jarred Garlic? Is It Ever OK To Use? - AOL

    www.aol.com/lifestyle/exactly-jarred-garlic-ever...

    Most jarred garlic brands will include a conversion for easy swaps in recipes. A good rule of thumb is 1 teaspoon of jarred garlic equals 1 clove of fresh minced garlic. Caitlin Bensel; Food ...

  3. This Garlic Hack Will Save You So Much Time In The Kitchen - AOL

    www.aol.com/garlic-hack-save-much-time-201500393...

    How fine your garlic becomes is a personal choice, so you can opt for a rough chop or a fine mince. From there, you should transfer your minced garlic into a resealable freezer bag.

  4. The Secret To Peeling Garlic Quickly And Easily - AOL

    www.aol.com/secret-peeling-garlic-quickly-easily...

    Place your garlic cloves in a small bowl, then fill it with with hot, just boiled water. After 30 seconds or up to a minute, remove the cloves. The skins should pop off or peel off more easily.

  5. Allicin - Wikipedia

    en.wikipedia.org/wiki/Allicin

    Allicin is an organosulfur compound obtained from garlic and leeks. [1] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. [2] Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. [3]

  6. Garlic powder - Wikipedia

    en.wikipedia.org/wiki/Garlic_powder

    Garlic powder must be stored in a cool, dry place, to avoid clumping of the powder. If powder is exposed to moisture or heat, it could cause the product to harden or clump. [22] Fresh garlic remains ripe for up to half a year as a whole bulb, and up to a month if it is an unpeeled clove, while dehydrated garlic can last for years. [9]

  7. Alliin - Wikipedia

    en.wikipedia.org/wiki/Alliin

    Alliin / ˈ æ l i. ɪ n / is a sulfoxide that is a natural constituent of fresh garlic. [1] It is a derivative of the amino acid cysteine.When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.

  8. I Asked 9 Chefs the Best Way to Eat Leftover Turkey, And ...

    www.aol.com/lifestyle/asked-9-chefs-best-way...

    A few tiny details make all the difference between juicy, just-as-good-as-fresh roasted meat vs. dry and tough turkey. ... Add the broth or stock, then mix in minced garlic, cumin, and diced bell ...

  9. Chili sauce and paste - Wikipedia

    en.wikipedia.org/wiki/Chili_sauce_and_paste

    Shatta (Arabic: شطة shaṭṭah) is a popular hot sauce made from wholly grounded fresh chili peppers by mixing them with oil (usually olive). Vinegar, garlic, or other spices are commonly added. There are two varieties of Shatta: green and red. The red variety is made with tomatoes. It is made from piri piri, or similarly hot peppers. The ...