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

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

    A good rule of thumb is 1 teaspoon of jarred garlic equals 1 clove of fresh minced garlic. Caitlin Bensel; Food Stylist: Torie Cox. Garlic Butter Chicken. When To Use Jarred Garlic.

  3. 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.

  4. Garlic - Wikipedia

    en.wikipedia.org/wiki/Garlic

    Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. [53] The distinctive aroma is mainly due to organosulfur compounds including allicin present in fresh garlic cloves and ajoene which forms when they are crushed ...

  5. Garlic powder - Wikipedia

    en.wikipedia.org/wiki/Garlic_powder

    Women sorting dried garlic pods to be ground into garlic powder. Garlic cloves are peeled and sliced. In most cases, the garlic is then heated to a temperature of between 150 and 160 °C (302 and 320 °F). The water is removed to a moisture content of about 6.5%. The dehydrated garlic is then further sliced, chopped, or minced until the powder ...

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

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

    Chopping garlic is one of the most common kitchen tasks—and one of the most tedious. But this easy trick saves you so much time and effort, ... Jarred minced garlic has a strange aftertaste ...

  7. Seasoning - Wikipedia

    en.wikipedia.org/wiki/Seasoning

    The pungents – onions, shallots, garlic, chives, and horseradish. Hot condiments – mustard , gherkins , capers , English sauces, such as Worcestershire sauce , ketchup , etc. and American sauces such as chili sauce , Tabasco , A1 Steak Sauce , etc.; the wines used in reductions and braisings ; the finishing elements of sauces and soups.

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