Kitchen Guide

Garlic

General Description
Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of skin.

Taste and Aroma Description
Garlic has a distinctive odor and flavor.

How to use? 
Use Minced Garlic or Garlic Chips in pasta sauces, stews, and soups.
Mix with oil and vinegar and Italian spices to make salad dressing.
Garlic Powder can be used in marinades, or mixed with herbs and rubbed into poultry, pork, or beef before cooking.

Grits

Grits or cracked grains or steel-cut grains: These are grains that have been cut into smaller pieces so they cook faster

Germs

This is the exceptionally nutritious embryo found within the grain kernel. It contains oil, so it has a relatively short shelf life. Many cooks store small jars of it in the refrigerator, and use small amounts of it to fortify breads and cereals.

Garlic

Garlic flavor is strongest when the cloves are squeezed and their juice extracted, slightly less strong when the cloves are grated or finely chopped, even less strong when the clove are merely sliced, and mildest when whole unbroken cloves are used. In addition, the longer garlic is cooked, the milder it becomes. Garlic contains significant amount of vitamin C, calcium and protein. It is also rich in potassium, phosphorus, iron and zinc. Medicinally, it is believed that garlic can reduce blood pressure and cleanse the blood of excess glucose. It is also said to alleviate flu, sore throats and bronchial congestion.

Garlic Bulb

This type of garlic is preferred for pickling with honey has bulbs with just one clove. These garlic rounds are not a separate variety of garlic but a natural phenomenon whereby a GARLIC BULB does not divide into many cloves. In the sorting of pickled garlic, 20 to 30 kilograms yields only 1 to 2 kilograms of garlic rounds, and therefore, they are expensive.

Grilling Vegetables

Slice the vegetables into good sized 1/4 inch pieces (i.e., slice zucchini, eggplant, peppers lengthwise; mushrooms are best grilled whole; tomatoes and artichoke hearts can be quatered into wedges). Potatoes should be pre-boiled and then sliced. Coat the veggies lightly with oil (and herbs and spices, or a marinade). When the BBQ is ready, place the veggies on a slightly oiled rack and grill a few inches above the coals. Grill each side until it starts to char, about 5 minutes. Serve over rice, with grilled tofu or veggie-burgers... A mediterranean lemon-sesame sauce is traditional over grilled veggies and tastes divine!

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