Garlic - cooking with
Larousse offers numerous uses for garlic:
- Skinned whole raw cloves: rub on bread or around the sides of a salad bowl or pan;
- Chopped or crushed raw garlic: to season raw vegetables; aioli (garlic mayonnaise); pesto; garlic butter; garlic puree;
- Whole cooked cloves (sometimes with skin): ragouts and braised dishes; roasts; soups (or pop them out of their skins and smash on toast)
- Peeled cloves, sliced or chopped: sauteed dishes.
Produce
Asparagus Asparagus - select and store Autumn - fruit, vegies & seafood Basil Beetroot Beetroot - select and store Buffalo Mozzarella Chilli Coriander Eggs Garlic Mushroom Mushroom - enoki Mushroom - oyster Mushroom - select and store Mushroom - shiitake Mushroom - Swiss brown Parsley Potato Potato - maincrop Potato - select and store Potato – early or new crop Potato – floury varieties and their uses Potato – waxy varieties and their uses Pumpkin Spring - fruit, vegies & seafood Summer - fruit, vegies & seafood Tomato Tomato - heirloom Winter - fruit, vegies & seafood
Methods
Asparagus - cook Beetroot - cook Capsicum - peeling and de-seeding Garlic - cooking with Potato - boil or steam Tomato - peeling and de-seeding
Miscellaneous
Approximate metric cup/tablespoon conversions International cup and spoon conversions Metric/imperial volume conversions Metric/imperial weight conversions Oven temperature conversions
Methods
Miscellaneous
