Is it allright for me to cook with sprouted garlic?
I mostly used garlic to saute in olive oil, etc, not raw… I’m not sure if that changes anything but if you could answer my question it would help me settle a debate.
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7 comments a “Is it allright for me to cook with sprouted garlic?”
I don’t think it is a big differnce. You could do it with no problem.
It tastes bitter – I would toss it!!
It tends to be a bit bitter. i use it but you could remove it as well.
It won’t hurt anything/anyone, but generally it tastes bitter (although I sometimes find it simply doesn’t have much flavor at all). Goodness knows I’ve cooked with it myself, but it’s never a first choice, and if you can get fresher garlic you should.
yes you can just try not to use very much of the sprout it will be a little bitter i use the ones with sprout’s first i’m still alive ha!ha!
It won’t hurt you if that is your worry, but it is more bitter, without the same flavor punch.
Hi ,
Yes, you CAN use “sprouted” garlic, be it raw or cooked. Just make sure you take out the green, sprouty bit if you use it….. It’s the Green sprouted part of the garlic that will give you “breath!!” and for those sensitive to garlic/onions, maybe also, undesireable gas; oh oh…
Ideally, fresh is the best but in the warmer season, I know, it races off before you have a chance to use it all.
As long as it still has a reasonably fresh look about it and no brown or drying off, you can still produce your favorite dishes with such garlic…. Sure, it is best to use fresh, but as so often happens, one wants to cook and there is either, no/or none in the garden, the shops are shut or too far away,,,, what to do??
You want to eat and still be sure….
You will not poison anyone, guaranteed!
Bon appetit !!
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