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"Cooking (Garlic)"
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Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of Micrococcus/Staphylococcus, as well as aw value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount (p < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG (p < 0.05). No significant difference was observed between the garlic treatments in terms of N-Nitrosodimethylamine (NDMA) and N-Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in N-Nitrosopiperidine (NPIP) (p < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.
Journal Article
Onions etcetera : the essential allium cookbook : more than 150 recipes for leeks, scallions, garlic, shallots, ramps, chives and every sort of onion
Whether you delight in the hunt for scapes, your favorite heirloom cipollini, the spice of raw garlic, or the sweetness of caramelized onions, you've come to the right place. This book is for us, the Allium lovers - those of us who can't imagine cooking dinner without our onions. (After all, if there's an onion in the house, we know we can make something good!) In these pages, we'll explore the wonderful versatility of the humble onion, coaxing out flavors familiar and unknown. From classics and family favorites to more obscure recipes, you'll find 130 onion-centric dishes.
Book
Home-made's still best, but this one comes close
Considers the ingredients of La Famiglia Garlic Bread. Source: National Library of New Zealand Te Puna Matauranga o Aotearoa, licensed by the Department of Internal Affairs for re-use under the Creative Commons Attribution 3.0 New Zealand Licence.
Newspaper Article
How to ... use scapes
For a simple accompaniment, blanch the shoots, finish in butter, season and serve. You can also use them chopped up in risottos, pure for soups, or use to make pesto. For an alternative type of garlic bread, fold into the last stages of kneading bread dough.
Journal Article
