I am making beef stroganoff for dinner, and I have garlic that was as

D

dawnnys

Well-known member
"hot" as the jalapenos that I grew last summer. Is that normal? It stung my fingers like crazy and hurt until I put my hand under cold water! 'Never had that happen before!

 
P.S. Serviing over colcannon... yum, that was good, as long as you cook the

cabbage so that it's mushy and blends right in with the potatoes. I didn't like the crispy cabbage bits that I had when I had it out once. Maybe that's the way it's supposed to be?

 
Did you notice a bit of green in the center? Very common this time of year. Not sure it makes it

hot, but I've noticed a strong, bitter flavor when it's present. You can remove the green "sprout" and the garlic will taste better.

 
You know I hate when I buy seemingly good looking garlic that's rock solid

only to find those horrible green sprouts inside! I often buy a bulb from each of two stores just to try and be on the safe side. I've aborted recipes in the past because of that kind of garlic. Now I chop up the garlic first to see if it's fresh.

Major pet peeve of mine.

 
Horrible green sprouts? Sounds like The Green Giant's awful nephew, Little Johnny--Jump-up . . .

I just either cut them out or chop/mince them up and use them--cooked though.

 
I know the green sprouts means the clove is getting old, and they are bitter, but this was

downright painful! Irritating maybe is a better word, not hot. I think I may have gotten some of the garlic pulp/jice on a small burn on my finger. But it was a first alright!!

Thanks for all of your feedback.

 
this has been happening to me for a few years now---the burning fingers when working with raw garlic

 
we have been getting the worst garlic lately---looks rock solid and nice, then when i break the

cloves apart and start to peel, there are numerous brown spots all through the cloves----so maddening. I would take green sprouts over these brown spots.

 
yes, especially the powdered that goes into processed foods. One way to avoid bulb garlic from China

is to buy it with the roots on. It seems the USDA worries about contaminated soil coming from China so they have to scoop out all the root end to ensure there's no soil clinging to it. I find this amusing, are they not worried about the contamination of the garlic grown in it?

I read this somewhere but don't remember the source.

 
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