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>> No. 13064 Anonymous
14th August 2019
Wednesday 8:58 pm
13064 Unusual ingredient thread
I have a smoked garlic bulb from my local greengrocers' and would like some ideas of what to do with it. I know that only a carpet-bagger needs a quick response but I'd quite like to cook with it tonight if anyone has some immediate ideas.

I also thought this could be a good thread for when we find ourselves in possession of a random ingredient and need cheflad the userbase to give us some pointers.
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>> No. 13066 Anonymous
15th August 2019
Thursday 4:15 am
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Anything you'd normally put garlic in.
>> No. 13068 Anonymous
15th August 2019
Thursday 4:39 am
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>>13064
If it's hot-smoked, use it anywhere you'd use roasted garlic.

If it's cold-smoked, there's a risk that cooking will dull the smoky notes, but it'll add an extra dimension to an aioli or mayo, and you'll probably get away with it in a tomato sauce for pasta. That said, worst case scenario is you kill the smoke and end up with the same taste as unsmoked garlic.
>> No. 13069 Anonymous
15th August 2019
Thursday 6:41 pm
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>>13064
Spread it on crusty bread and eat raw?
>> No. 13070 Anonymous
15th August 2019
Thursday 7:15 pm
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>>13064
Plant it and see if you can grow more smoked garlic and then start selling it back to the greengrocer.
>> No. 13071 Anonymous
16th August 2019
Friday 2:29 pm
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I think the greengrocers' didn't smoke it for long enough. It was clearly cold-smoked as it wasn't softened or browned on the inside, and after some gentle cooking the smoky aroma wasn't very noticable at all. In the end I made a sort of Japanese omelette (I think they call it tamagoyaki) with a little sesame oil and spring onion greens to go with a salmon dish of mine. It was very nice and all but I don't think the fact that the garlic was smoked did much.

Actual hot-smoked garlic like in my earlier pic does look delicious though, I'd love to have that on toast.

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