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Author: mmmm Date: Dec 18, 2006 21:28
I have a little, one pint, bottle of Crisco Savory Seasonings seasoned
vegetable oil, natural roasted garlic flavor, and I like it a lot but
can't find it at the stores I shop at.
If you wanted to take Crisco or vegetable oil and add garlic, what
would you use, and about how much?
Garlic powder, minced garlic, garlic oil (Is there such a thing as
garlic oil and do they sell it?)? Do I need to press my own cloves.
Do I need to roast them first?
This product shows no solids, but I wouldn't mind if there were specks
in mine, or bigger.
If you are inclined to email me
for some reason, remove NOPSAM :-)
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Author: mmmm Date: Dec 19, 2006 19:07
On Tue, 19 Dec 2006 07:48:00 -0500, Steve Calvin
optonline.net> wrote:
>mm wrote:
>> I have a little, one pint, bottle of Crisco Savory Seasonings seasoned
>> vegetable oil, natural roasted garlic flavor, and I like it a lot but
>> can't find it at the stores I shop at.
>>
>> If you wanted to take Crisco or vegetable oil and add garlic, what
>> would you use, and about how much?
>>
>> Garlic powder, minced garlic, garlic oil (Is there such a thing as
>> garlic oil and do they sell it?)? Do I need to press my own cloves.
>> Do I need to roast them first?
>>
>> This product shows no solids, but I wouldn't mind if there were specks
>> in mine, or bigger.)
>
>This is the subject of raging debates. Personally, I just
>flavor mine at the time of cooking.
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Author: Steve CalvinSteve Calvin Date: Dec 19, 2006 19:32
mm wrote:
>> This is the subject of raging debates. Personally, I just
>> flavor mine at the time of cooking.
>
> The oil? The food? I am not an experienced skilled cook, and I really
> don't understand.
>
> Anyhow, I'm interested in flavoring the oil. Any suggestions?
ok, say for instance I wanted garlic flavored oil. I'd slice
up garlic while bringing the oil up to a medium heat.
Certainly not approaching the flashpoint. Then I'd simmer
the garlic in the oil until it just started to brown and
remove it, then cook whatever I was cooking. Same with any
other herb.
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Author: RayRay Date: Dec 19, 2006 20:22
I wouldn't use garlic powder or garlic oil. When I make an oil and garlic
sauce for pasta, I make only as much as I need at the time. For 4 ozs. of
pasta, I use 1/2 teaspoon of crushed garlic (I use a garlic press), two
tablespoons of olive oil and a dash of salt. Depending on my mood, I might
add 1/4 teaspoon of crushed red pepper. I've never tried to make a
oil/garlic sauce with roasted garlic, but it's an interesting idea.
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Author: RayRay Date: Dec 19, 2006 20:46
I just realized that I left out the cooking instruction. I heat the 2
tablespoons of olive oil over medium heat, in a pan large enough to
accomodate the pasta. Cook the 1/2 teaspoon of crushed garlic (you can
reduce this to 1/4 teaspoon for a milder taste) in the oil for one minute,
making sure the garlic does not brown (if you prefer, you can let it get
very lightly gilded, but garlic tends to develop a bitterness if you let it
get more than lightly brown). Sometimes I then add the crushed red pepper
to the pan at this point, and stir for approx. 20 seconds. Add salt.
That's it.
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Author: Jerry AvinsJerry Avins Date: Dec 20, 2006 06:51
Ray wrote:
> I wouldn't use garlic powder or garlic oil. When I make an oil and garlic
> sauce for pasta, I make only as much as I need at the time. For 4 ozs. of
> pasta, I use 1/2 teaspoon of crushed garlic (I use a garlic press), two
> tablespoons of olive oil and a dash of salt. Depending on my mood, I might
> add 1/4 teaspoon of crushed red pepper. I've never tried to make a
> oil/garlic sauce with roasted garlic, but it's an interesting idea.
I like my oil and garlic sauce chunky. I dice the garlic instead of
crushing it, and use plenty of it, at least two generous cloves (more if
they're small) per quarter-pound serving of pasta. I cook the garlic in
the oil until it bubbles, but don't let it brown (much). I like the
crunch of garlic with the pasta. The contrast of textures adds to the
pleasure.
A neighborhood Italian restaurant usually just slices the garlic instead
of dicing it. I like that too, but the pieces don't adhere to the pasta
and have to be eaten separately.
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Author: Jerry AvinsJerry Avins Date: Dec 20, 2006 06:55
Gary wrote:
> Ray wrote:
>> (I use a garlic press)
>
> Now there's a worthless kitchen gadget (IMO) that I wonder how many people
> actually use. No doubt most people here have one or at least have tried one.
I have one I don't use often.
> Do you only use the portion that comes through the holes? That's wasting half
> of the clove to me.
Most comes through if the design is good. With mine, I get all of it.
> Also the cleanup is annoying. I just use a wide knife blade to smash a clove
> then sometimes mince up the result a bit. It's quicker to do and so is the
> cleanup.
I do that most of the time. When I need a lot, the press is easier (and
even wasting a whole clove out of a head would not matter much, but it
doesn't happen). I have to wash the knife and board, but the press goes
into the dishwasher.
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Author: Joseph LittleshoesJoseph Littleshoes Date: Dec 20, 2006 13:53
mm wrote:
> I have a little, one pint, bottle of Crisco Savory Seasonings seasoned
> vegetable oil, natural roasted garlic flavor, and I like it a lot but
> can't find it at the stores I shop at.
>
> If you wanted to take Crisco or vegetable oil and add garlic, what
> would you use, and about how much?
>
> Garlic powder, minced garlic, garlic oil (Is there such a thing as
> garlic oil and do they sell it?)? Do I need to press my own cloves.
> Do I need to roast them first?
>
> This product shows no solids, but I wouldn't mind if there were specks
> in mine, or bigger.
>
> If you are inclined to email me
> for some reason, remove NOPSAM :-)
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Author: GaryGary Date: Dec 20, 2006 04:08
Ray wrote:
>
>(I use a garlic press)
Now there's a worthless kitchen gadget (IMO) that I wonder how many people
actually use. No doubt most people here have one or at least have tried one.
Do you only use the portion that comes through the holes? That's wasting half
of the clove to me.
Also the cleanup is annoying. I just use a wide knife blade to smash a clove
then sometimes mince up the result a bit. It's quicker to do and so is the
cleanup.
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Author: CHEFLZCHEFLZ Date: Dec 24, 2006 14:21
BE SURE TO REFRIGERATE IT NOW!!!!
mm wrote:
> I have a little, one pint, bottle of Crisco Savory Seasonings seasoned
> vegetable oil, natural roasted garlic flavor, and I like it a lot but
> can't find it at the stores I shop at.
>
> If you wanted to take Crisco or vegetable oil and add garlic, what
> would you use, and about how much?
>
> Garlic powder, minced garlic, garlic oil (Is there such a thing as
> garlic oil and do they sell it?)? Do I need to press my own cloves.
> Do I need to roast them first?
>
> This product shows no solids, but I wouldn't mind if there were specks
> in mine, or bigger.
>
> If you are inclined to email me
> for some reason, remove NOPSAM :-)
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