|
Garlic
Apr 19, 2010 11:50:42 GMT -6
Post by ChileFarmer on Apr 19, 2010 11:50:42 GMT -6
I really didn't know where to post this question, so here it goes. I was given some garlic snacks by a friend. He says they came from a store in Dallas. They were not packaged but came bulk, so I have no other information. The garlic cloves are quite crisp. And almost like puffed (Rice maybe). But yet are oily like fried. Real good garlic taste and no two cloves are the same shape so I am thinking they are not formed. My question is does anybody have a clue as to how this might be done. I tried frying but not quite the same. here is a photo. CF
|
|
|
Garlic
Apr 19, 2010 13:38:05 GMT -6
Post by jerseycub on Apr 19, 2010 13:38:05 GMT -6
I really didn't know where to post this question, so here it goes. I was given some garlic snacks by a friend. He says they came from a store in Dallas. They were not packaged but came bulk, so I have no other information. The garlic cloves are quite crisp. And almost like puffed (Rice maybe). But yet are oily like fried. Real good garlic taste and no two cloves are the same shape so I am thinking they are not formed. My question is does anybody have a clue as to how this might be done. I tried frying but not quite the same. here is a photo. CF Here is my take on this. First ya need to know the verity of garlic they used...different garlic clove have different density. Second My guess is they were deep fried in peanut oil at a fairly hot temp. Just a guess mind you, but peanut oil can be used at higher temperatures without braking down and that is important when deep frying, the other thing is you said they had the consistency of puffed rice...to me that says quick fried at hot temp, or maybe just maybe they were freeze dried. If you find out for sure I would be interested in knowing if I was close in my guess.
|
|
|
Garlic
Apr 19, 2010 15:18:15 GMT -6
Post by Rita on Apr 19, 2010 15:18:15 GMT -6
Sure looks like a flash fry to me as well ... I searched and searched and couldn't find any real recipe for fried garlic .. I would love to know how these were made ... at least of what they are called that way I may be able to find the recipe for ya
|
|
|
Garlic
Apr 19, 2010 18:45:05 GMT -6
Post by Rita on Apr 19, 2010 18:45:05 GMT -6
Now I am going to have to go buy a bunch of garlic and try a good many methods of different technique sounds yummy I love to eat garlic right fresh .. but crunchy is my favorite .. Joe what was that type a garlic you sent me ? that one had a GREAT fry quality
|
|
|
Garlic
Apr 20, 2010 5:44:25 GMT -6
Post by Wrennie on Apr 20, 2010 5:44:25 GMT -6
uh-oh Ritas on a quest! Sounds yummy.
|
|
|
Garlic
Apr 20, 2010 7:02:35 GMT -6
Post by jerseycub on Apr 20, 2010 7:02:35 GMT -6
Now I am going to have to go buy a bunch of garlic and try a good many methods of different technique sounds yummy I love to eat garlic right fresh .. but crunchy is my favorite .. Joe what was that type a garlic you sent me ? that one had a GREAT fry quality That was Georgia Fire as soon as it comes in Ill send ya some. I have been giving this some thought myself and I think they may have freeze dried the garlic in the process, Ya definitely need to know what it's called or get a package to see what it says. You guys are makin my mouth water with this subject
|
|
|
Garlic
Apr 21, 2010 5:22:29 GMT -6
Post by Rita on Apr 21, 2010 5:22:29 GMT -6
I was thinking the same JC ... that maybe the blanched it then fried it .. dehydrated it then fried it ect .. That was awesome garlic I like it a lot and it crispy fried incredibley without burning I don't cook garlic crispy for many dishes but this asparagus dish I make it goes just great on ...
|
|
|
Garlic
Apr 21, 2010 7:11:17 GMT -6
Post by jerseycub on Apr 21, 2010 7:11:17 GMT -6
I was thinking the same JC ... that maybe the blanched it then fried it .. dehydrated it then fried it ect .. That was awesome garlic I like it a lot and it crispy fried incredibley without burning I don't cook garlic crispy for many dishes but this asparagus dish I make it goes just great on ... Tell ya the truth I really like that verity myself, if it does well this season we will most definitely double our next crop. Ill be honest with you though I haven't tried frying it as you have. With garlic I usually always lightly saute it, or eat it raw. If you slice it thin and add it to sandwiches of lunch meat and roasted peppers....Oh boy is that ever good!
|
|
|
Garlic
Aug 11, 2017 6:33:23 GMT -6
Post by lena01 on Aug 11, 2017 6:33:23 GMT -6
Garlic (scientific name Allium sativum) is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. With a history of several thousand years of human consumption and use, garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide. It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine.
|
|