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Smoked Garlic

post #1 of 21
Thread Starter 
Sorry if this has been posted before, I didn't find it through the search engine...

Went to Whole Foods today and saw Smoked Garlic from Northern France for sale. According to the label the smoking cuts down the pungency. Recommended for fall cuisine. Anyone use this and is it worth the hype? (It was 15 dollars for a bag,:eek: I wasn't about to buy that much, bulbs, people, bulbs!! :))
post #2 of 21
Yes, it cuts the pungency. No, it's not worth the price. Roast some off on your grill next time you're doing a longer grill. Then freeze them and use them at your leisure.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #3 of 21
There are several ways to cut down the pungency of garlic. Spending $15.00 at WF is probably the least desireable and cost effective method.

post #4 of 21
Any type of cooking, including hot smoking, decreases the pungency.

I have a basic smoker made by Luhr-Jensen and I've smoked a lot of things in it. Smoked garlic sounds like a winner. I've got to try that!
post #5 of 21
I don't mean to sound rude but WHY?????????? Why Sponge Bob? Why????

Okay so it decreases the pungency so does toasting or roasting the garlic. But what good is it smoked other than a stand alone like a condiment for bread. I certainly hope I don't lack vision when it comes to food (given my chosen profession and all) but I wouldn't use it in most if not all of my cooking. Especially since it would impart the smoked flavor???? Call me crazy but I for one am not ready to accept smoked garlic Marinara or Bolognaise.

If you want to reduce the pugency of garlic.... use less or cook the flavor through.

Just another product to promote I don't know what.
post #6 of 21
Smoked garlic doesn't belong in every dish, but it has its uses.

Think Bruschetta where the toasted bread picks up a little more toastieness from rubbing with smoked garlic.

Baba Ghanoush, which I think is best made with grilled eggplants studded with slivers of garlic. Smoked garlic would be good here too.

Compound butter for steaks or inside a burger, marinades for the grill, as part of the base of a barbecue sauce.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #7 of 21
Maybe with sharp cheese and maybe even with escargot, but not too much.

I would go for it baked in a loaf of bread.
post #8 of 21
That's just it guy's. For the life of me I can't mentally "taste" the smoked garlic in the dishes you've mentioned except maybe the bread but I already referanced that use. The just don't seem to work for me. Anyhow if the Baba Ghanoush was done correctly to begin with it should already have a smokey flavor and the garlic would only over state it. There's also gotta be a reason the recipe hasn't been messed with too much in ohhh.... let's say 2000 years (just a guestimation)

When I go to put flavor combinations together I mentally taste them. Call it crazy but that's one of the things I was taught. Taste it in your mind before you add it to the mix. I don't want to split hairs so until I get the gumption to go spend the 15.00 or throw some garlic in the smoker the next time I fire it up I just have to go with my view now.
post #9 of 21
Well, baked in the bread might be microscopically different but HAH I get your point.

Believe it or not, I can also taste what I am creating before I make it. As long as I don't screw up the process of making it, I usually get it right on.
post #10 of 21
My favorite dinner ever at a restaurant, I could make at home because I could "see" the ingredients in that mint pesto sauce that made the lamb chops superb. It did take me a couple of tries but I did it.
post #11 of 21
Can't see the point in smoked garlic either - if you want garlic - well heck, it tastes like garlic. Just add some paprika for a smoky taste.

If you want to cut down the pungency (the pungency is half the benefit of using garlic in the first place IMHO), try blanching it for 30 seconds or roasting some. Using it whole rather than mincing it suppress the "garlicky" taste. If you want the taste in the oil in say a stir fry, just saute the garlic in the oil, then remove the garlic, so you have a garlic infused oil.

Me loves da garlic! :)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

post #12 of 21
I do a bulb of garlic at a time. I peel the cloves and chop them in half, put them in a bowl, add oil to cover them (usually olive oil), then microwave until they start sputtering a bit. Then when I cook with it I can use more oil or more garlic pieces, depending on what I'm cooking. I love eggs over easy cooked in that oil :D
post #13 of 21
I love Garlic too....and i cant see tryin to change it accept for the few recipes mentioned...I think quite a few of us are Garlic fans....and its been processed before in many ways....IE pre chopped, in a jar, dehydrated...etc...and i have never admired the processed taste in anything I cook....

Paying for it roasted? I dont think thas a good idea...but mebbe we should roast our own for the recipes mentioned...

Oldschool- you make good sense on 'mental tasting' and you are a hoot to read...thanks for the laughs...
post #14 of 21
I think the whole smoking fad is just ludicrous from my palates standpoint. I'm not a chipotle fan and only reasonable like smoked paprika or smoked salt in BIG moderation. So for me, smoked garlic would only be fun in a very limited use.

I'm an old school Southern girl. I don't believe in that Liquid smoke crappola. And the only place smoked flavor belongs is on my meats and maybe a cheese here or there! And the occasional smoked salmon. :D It comes from using oak for the most part and long slow cooking methods only...(that's on the meats btw).
post #15 of 21
Auch that sounds really interesting. Smoked Garlic....need to try this.
post #16 of 21
Garlic roasted in a little quality olive oil is delicious...crunchy and sweet inside. I often scatter them over a hearty dish.. or eat as a snack ..not to everyone's tatse though.
post #17 of 21
Roasting is fabulous. It's also farrrrrr different than smoked... Nuff said.
post #18 of 21
Not automatically.

Yes, a cold smoked garlic would mellow, but loose the richness of roasting with just a smoke flavor

A hot smoked garlic would mellow, be rich from roasting and have the smoke flavor.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #19 of 21
I make my own smoke "flavoring". I smoke bread and it dries during smoking, and then I crumble it. I mix it in with ground meat sometimes. Other than that I've only smoked salmon, chicken, pork chops. Oh and cigars.
post #20 of 21
What an odd thing to think up...smoked garlic. I do love smoked meats and I also enjoy garlic. But I couldn't really put my finger on how smoked garlic would taste.

Since we've got an offset smoker at my work i figured I would give it a try next time I was smoking something. The meat of the day would be baby back pork ribs and the wood was cherry to start and hickory to finish.

I had already pulled the ribs off and forgot all about the garlic. The temperature was in the 30's and I really didn't feel like going outside tending two bulbs of garlic...but my curiosity got the best of me and I put them in the main body of the smoker.

The result was close to roasted garlic with it's mellow nutty tones with only a hint of smoke. I was surprised that the smoke flavor was so slight. Perhaps this was due to smoking for only about three hours in the main body (as opposed to hanging the garlic in the outlet of the smoker). Then again I don't know the absorbent properties of garlic compared to raw meats. Either turned out quite good with the little hint of smoke! Although I'm not sure of how it could be used...but I'll revisit that issue again in the spring time ;)

g'day all>>>

post #21 of 21

There are garlic from around the world with different pungency.

The hotest/brightest I have grown is Georgian Fire, it from the country not the state.

The milds smooth buttery taste is elephant garlic.

Elephant garlic is not a true garlic, but a leek with a lighter garlic flavor.

EG maybe what you are looking for, it has larger cloves then any true garlic I have seen.

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