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Melba's Jammin'

In article >,
(Steve Pope) wrote:
> You can use any part that isn't woody and that isn't an inedible
> skin analogous to what you'd peel off of a head of dried garlic.
>
> I use all usable parts of garlic plants of any maturity in more
> or less in the same way I'd use dried garlic -- i.e. it's
> okay to sautee them, but not too much unless you truly want that
> burnt-garlic effect; and it works to add them raw to a liquid
> if it is going to simmer for awhile.
>
> Roughly speaking if it's green garlic or scapes I will use about
> four times as much as I would dried garlic, for the same effect.
> Sometimes more. For something like a broth in which you're
> steaming clams or mussels, you can just put a ton of the stuff
> in there. But for something like a spaghetti sauce a factor
> of four is a good place to start.
>
> Hope this helps.
>
> Steve

Thanks, Steve.

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