| garlic |
This member of the onion family has a long history and was regarded as a sacred herb by the Ancient Egyptians. Garlic is one of about 700 species of Allium, or onion, grown all over the world for their culinary and medicinal value. Garlic
출처: www.newitalianrecipes.com/herbs.html
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| garlic |
A member of the onion family, garlic's pungent flavor and aroma is an essential ingredient in Szechuan and northern-style cooking. When buying, look for plump, round heads that are free from sprouts. Once peeled, the cloves can be minced, chopped, crushed under the flat of a knife. The more finely the garlic is chopped or smashed, the stronger its flavor. Garlic can be found in powder, chopped, and paste form. ...
출처: www.chinesefood-recipes.com/glossary_of_ingredient...
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| garlic |
A bulb made up of sections of "cloves." Closely related to the onion.
출처: southernfood.about.com/library/info/bld_g.htm
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| garlic |
A bulb of the onion family with a very pungent flavor. It is composed of small divisions, which when separated are called cloves.
출처: www.tedcancook.com/terms1.htm
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| garlic |
Everyone knows the unfortunate side-effect of garlic: bad breath! The reason for this is that garlic's essential oils permeate the lung tissue, which means that it remains with the body long after it's been digested. It can even affect skin odor! Chewing fresh parsley may help a little, but there is no real cure. Use sparingly, unless amongst like-minded people!
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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