Garlic equivalents, because I seem to forget to pick up fresh garlic from the grocery store more often than not...

One of my absolute favorites in the kitchen is the stinky garlic.  Garlic grows underground in the form of a bulb, the bulb, often times called the head, is composed of individual sections called cloves.  The flavor of the garlic is very pungent, it is OK to eat it raw, but most people prefer to cook it before its served. I use garlic when I saute, bake, stir-fry, roast, braise, you name it! My to-go marinate for meats is a mixture of mashed garlic, with adobo Goya, EVOO, and Apple Cider vinegar.  Place the mixture in a gallon-size ziplock bag, add your choice of meat, zip it, and let all those juices take over the meat.

Garlic is said to help lower cholesterol and regulate blood pressure.  Garlic is also great to combat common cold people!  So, stop being afraid of those stinky cloves and start using them in the kitchen!!!

DIY Preserving Garlic - Make Garlic Powder, Minced Garlic or Garlic Salt!

*Photo courtesy of Simply Notable via Pinterest


Latin Mama in the South


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