Category Archives: Tips & Tricks

Everything you’ve ever wanted to know about garlic (including how to peel it) – and then some.

Do you love garlic? We, at Lust for Cooking, loooooooove garlic – often to the detriment of those standing near us. So why not take a closer look at this absolute kitchen must-have? Here is everything you’ve ever wanted to know about garlic – and then some.

  1. Garlic is a member of the allium family, which includes onions, shallots and leeks.


  2. The use of garlic goes all the way back in recorded history and was considered medicinal in ancient Egypt, China, Greece, Babylon and India. Over the centuries it has been considered a cure for infections, wounds, cancer, leprosy, colds, flu, coughs, bronchitis, fever, ringworm and intestinal worms, liver and gallbladder problems, heart problems, and digestive disorders – basically everything – and is still used to treat many of these issues today.

  3. We do know that garlic is an effective antimicrobial, can help reduce cholesterol levels, and is effective in helping to prevent cancer and heart disease.

  4. While good for humans, everything in the allium family is very bad for dogs. Never feed your dogs anything with onion or garlic, including stock that may have been flavored with onion or garlic.

  5. In the past, garlic has been thought to ward off tigers, the plague, evils spirits, werewolves, and vampires. Turned out not to be so effective against the first two, but the jury is still out on the rest.

  6. Garlic’s potent odor and flavor come from a chemical reaction that occurs when a clove is sliced into or crushed. Within the cells lies an odorless, sulfur-containing amino acid that only comes into contact with an enzyme in the cell walls, called alliinase, when the cell is disturbed. When these two mix, the reaction creates a new enzyme called allicin. This is what causes garlic’s pungent flavor. (A similar reaction occurs in onions when they’re sliced and that’s the reason they make you cry.) Cooking garlic then softens the flavor by converting the enzyme yet again. Science!

  7. Because of the nature of this chemical reaction, the way you prep garlic will affect its potency. Slicing is less disturbing to the cells than crushing, so slicing garlic will produce a milder effect. (We at Lust for Cooking say crush the crap out of it.)


  8. Does peeling garlic piss you off? There’s a trick to it. If you crush a clove of garlic with the flat of a knife, the skin will then peel right off. If you need a lot of garlic, say a whole bulb, crush the entire bulb with a frying pan. This will separate the cloves and start loosening the skins. Then place all of the cloves in hard lidded container and shake the crap out of it. That should finish the job. If you want to peel your garlic without crushing it, soak the cloves in hot water for five minutes. That should loosen the skins right up.


  9. Garlic plants have different cooking applications throughout their life cycle. You can harvest the leaves and use them like chives. You can eat the scapes, which are the flower buds before they bloom. Scapes are milder in flavor, like a shallot, but can be used to flavor just like garlic. For more on scapes, check out Bon Appétit’s guide. And the bulbs themselves are delicious both young and green and at full maturity.

    By Leo Michels (Own work, via Wikimedia Commons

  10. You can grow garlic by planting a clove in well-drained soil. The clove then produces more cloves and eventually become a bulb. Plant in late fall and they will start to shoot up in early spring. Hardneck varieties grow best in cold climates and softneck are better for warm climates.


  11. There are many varieties of garlic. The varieties are divided into two categories “softneck” and “hardneck.”

    • Hardneck varieties have a very tough woody stem that grows up the middle and which is not present in softneck varieties. Hardneck varieties include: Porcelain, Rocambole, and Purple Stripe (considered the best for roasting), and they are generally considered more robust in flavor. If you see some, buy it.

    • Softneck garlic is typically what you see in a grocery store because they have a longer shelf life. Softneck varieties include Artichoke and Silverskin. They have a milder, grassy flavor, but are still delicious. Other notable incarnations include:

    • Elephant Garlic so named because it’s, well, HUGE. It’s actually a misnomer as it’s more closely related to onions than to garlic. The flavor will be more like a shallot or leek, mild and onion-y.

    • The elusive and highly coveted Black Garlic is actually not it’s own variety, but really regular garlic that has been fermented. Its flavor is supposed to be almost indescribable, though many have tried. Descriptions tend to come out something like, “delicious in a garlicy/vinagary/carmely/plummy/chewy/chocalately/bitter/sweet/umami-y kind of way.” You either love it or hate it.

    • Creole Garlic is actually in a category by itself as it has both softneck and hardneck characteristics. It has a rosy hue and a spicy bite but is rare and can be rather difficult to find.

  12. When shopping for garlic, be sure the bulbs are dry and firm. Garlic, especially softneck garlic has a long shelf life, so don’t worry about it going bad. Avoid garlic that’s starting to sprout green shoots, as it’s past its flavor prime (though it won’t make you sick or anything). Once that happens you may just want to plant it.


  13. And finally, what to make with garlic? EVERYTHING. There is no way to narrow this down. But if you want a treat in it’s purest form, then roast it whole. Cut off the top quarter of the bulb, drizzle liberally with olive oil so that it gets into the crevices, wrap it in tin foil, and toss it on the oven for 30-35 minutes, or until soft, at 400 degrees (Fahrenheit). Then spread it on whatever you like: bread, vegetables, ice cream – just not the dog.

    Photograph by Mike Peel (

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Safrito, Saffritto, Saf-what-o?

Hello Lust for Cooking family. We’re back from a very busy summer, and we’re excited to talk about cooking again.

We’re going to start right off with some crucial cooking knowledge. Did you know that most cooking traditions have a standard flavor base? Ok, it sounds obvious, right? Cajun food tastes like Cajun food. Italian food tastes like Italian food. But once you know what these bases are, you can easily tour the globe from your kitchen without having to consult a cookbook. Also, you’ll sound really smart at dinner parties. Here is the breakdown:

Most meals start with the chopping of the veggies and sautéing them in…something, right? Well that part is the flavor base.  It always consists of sautéing aromatics (the chopped veggies) in fat (oils and/or butters).


French cooking has been ubiquitously influential on all of Western Cuisine, so this is going to look really familiar. But just think, that means you’ve been cooking like the French all along!

Mirepoix – Celery, carrots, and onion cooked in butter. Typically in a 1/1/2 ratio respectively. You know this one right? Well now you know it has a fancy name too.


Saffritto – celery, carrots, and onion cooked in olive oil. Wait a minute! That’s like almost the same as the other one! Yes. Yes it is. So when you haven’t been cooking like the French, you’ve probably been cooking like the Italians.


Safrito – Not to be confused with the above, seriously – garlic, onion, bell pepper, tomato in olive oil. There are a lot of different cooking traditions that fall under this category – from Portuguese to Puerto Rican – so this can vary somewhat from region to region, with the pepper coming and going, or the addition of paprika or saffron.


The Holy Trinity – I’m not making this up. I promise – Onion, celery, bell pepper in olive oil AND butter.


Suppengrün – Carrot, leek, and celeriac (celery root) in… whatever’s handy. They don’t seem to be to picky on this. This combination is also commonly boiled in water, instead of sautéed, for a soup base.


Dashi – Kombu (dried seaweed), bennito flakes (dried, cured fish), shitake mushrooms (optional) boiled as a stock 10-30 minutes. This is the ultimate umami combination and it is the base for everything Japanese, and I mean everything. Once you go dashi you don’t go back.

Chinese Mirepoix

Ok, I’m kind of making that up. But once you leave the realm of French cooking the word “mirepoix” becomes the catch-all word for flavor base. Chinese cuisine also varies widely from region to region, but you’re pretty safe starting off with garlic, green onion, and ginger in vegetable oil.

Curry Paste

There are so many wonderful curries out there, but they will almost always start with onion, garlic, ginger, and chilis finely chopped and sautéed in ghee (clarified butter).

With all flavor bases, it’s important to keep in mind flexibility. There are many additions and substitutions, and you can occasionally just skip an ingredient altogether. To quote a favorite pirate, “They’re really more like guidelines, anyway.” But once you have this down, you’ll be surprised how accessible global recipes become.

For a great infographic on suplements and substitutions for various flavor bases, check out

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Homemade Stock: It’s HEALTHY and it’s FREE. Tips & Tricks for this Essential Ingredient.

Welcome to a new but crucial topic here at Lust for Cooking: Tips & Tricks. Otherwise known as The Basics or “How to Fish.”  You know the old adage, “Give a man a fish and he eats for a day, teach a man to fish and he eats for a lifetime.” This is where we will do our damnedest to show you “how to fish.” NOT literally. This isn’t a sporting blog. But “how to fish” in the kitchen. The real trick to loving cooking is knowing how food works. Then you become the master of your ingredients, and you can cook anything.

Important tip #1. HOMEMADE STOCK.

Why make your own stock? You can go to the grocery store and buy a box that’s exactly 4 cups. You can even get organic. So why bother?

Well, the sodium count for one thing. Holy criminy. The sodium content on some prepackaged stock and broth boxes is extraordinary. And don’t get us started on bullion. They have to add salt as a preservative so it can sit on the un-refrigerated grocery shelf. But you don’t have to add any to homemade stock. And really it doesn’t need it. Salt should only come in while seasoning the final product, such as soup or risotto, but if it’s already in the stock, chances are the final product will be overloaded.

The second reason is bones. Bone broth is soooooo good for you. The nutrients that come out of bones go a long way toward a healthy lifestyle. Chicken soup is known as a cure-all, not because of anything Campbell’s did, but because real bone broth will give a sick body the fortification it needs to fight off a cold. And really, do we trust these food processors to be giving us the most nutrient dense content? No. Not even a little.

And third, and possibly most importantly, it’s FREE. Yeah, you read that right. It’s free. It doesn’t cost anything. $0.00. Really. Why? It’s made completely from scraps. Things you would otherwise be throwing out. We at Lust for Cooking are big on preventing waste, and making your own stock, well, it kills two birds with one stone … or two fish…or whatever. You get the metaphor. So here’s how it works:


You need bones. Any bones, really. Chicken, pork, beef. Did you have a bone-in pork roast lately? How about some beef ribs for a BBQ? Chicken wings? Any and all roasted bones are what you need. Throw those bad boys in the freezer. They will keep for a very long time. And when you’re ready, they can go right from the freezer to the stock pot. For visual purposes, I’m using a chicken carcass left over from a roast chicken dinner. The meat was picked clean to use in enchiladas, and yes, it still has some garlic and lemon stuffed inside. It’s all good. Through it all in. Stock 4 IMG_0332

Veggie Scraps

Veggie scraps. Here is where you will find nuance. If you google “stock recipe,” it’s the veggies that vary from recipe to recipe. The standard formula is carrots, celery, onion. But honestly the secret is…. it doesn’t matter. What vegetables do you like? What do you eat often?  That’s what will work well in your stock. Here is the awesome hidden secret to stock-making. Freeze all of your veggie scraps.

At Lust for Cooking we keep a large Tupperware in the freezer that is usually overflowing with broccoli, cauliflower, and kale stems, onion scraps, bell pepper tops, carrot and Brussel sprout nubs, fennel fronds, apple cores, asparagus tips, mushroom and cilantro stems, and those obnoxious tiny garlic gloves in the middle of the bulb. These seemingly inedible portions are all still loaded with flavor.

In order to determine what to use, just keep in mind what your final product will be. If you’re going for tortilla soup, then the pepper tops are perfect. If you are looking for a sweet pork base, then apples cores are great. If you want a hearty vegetable broth, then mushrooms are your best friend.

Honestly, it’s hard to go wrong here. We at Lust for Cooking have never made the same stock twice. Just remember, you will almost always want to include those onion scraps and garlic cloves. Everything else is subjective. Experiment. Try different combos. Mushrooms = hearty. Kale stems = dark. Carrots = sweet. And so on.


For all types of stock, put all your ingredients in a big stock pot, fill it with water, bring it to a boil, then immediately lower the temperature to a gentle simmer. Then walk away. Really, that’s the gist. Any day you think you’ll be home for a few hours, it’s stock making time. (We don’t recommend leaving the house with the stove unattended, however, for safety’s sake.)  It’s especially easy with the frozen veggie scraps. No chopping necessary. How long do you simmer? Here are the basic guidelines for each type. But these are rough guidelines. When it tastes less like watery something-er-rather and more like wholesome deliciousness, it’s done:

Veggie stock- 2 hours

Chicken stock – 4 hours

Pork or beef stock – 6+ hours


This is a valuable extra step, especially for bone stock. As your stock simmers, check out the surface. If there is a lot of foam or grease, grab a spoon and skim that off. Those are impurities from the bones. They’re not dangerous or anything, but they will cloudy up your stock and muddle the flavor. Better to remove them.

Stock 11 IMG_0339

Once the stock is done, pour it out through a fine sieve to catch all of your solids. You can even line the sieve with cheese cloth if you wish. Then let your stock cool. If you put it strait in the fridge, it could actually raise the temperature of your fridge and threaten to spoil the food inside. We usually put the bowl in the microwave to get it out of the way. Just don’t accidentally turn it on. Once it gets to  room temp, you can put it in the fridge. Once it is cool, a layer of fat will usually form at the top. This you can skim off once again for clarity. And that’s it! You’re done! You can now boast homemade stock!


Stock will keep for a very long time in the freezer and for about a about week in the fridge. You can use it at full strength or water it down.


Stock is so versatile and used in so many recipes that you will be stoked every time you open your fridge or freezer to find your very own homemade batch waiting for you. Use it as a base for soups, rice, risotto, and most sauces!

Keep on the lookout for more Tips & Tricks, or “How to Fish,” from Lust for Cooking.

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