Adam Posted December 28, 2012 Share Posted December 28, 2012 I am making some home made pizza for a New Years party and was wondering if its ok to throw a bulb of garlic or two in the blender with the rest of the sauce ingredients (in a blender, of course). I have used garlic powder before, but never actual garlic, so I'm not sure that I know what I am doing! Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted December 28, 2012 Share Posted December 28, 2012 I am making some home made pizza for a New Years party and was wondering if its ok to throw a bulb of garlic or two in the blender with the rest of the sauce ingredients (in a blender, of course). I have used garlic powder before, but never actual garlic, so I'm not sure that I know what I am doing! Bulb or clove? A bulb or two is a lot of garlic. Link to comment Share on other sites More sharing options...
Adam Posted December 28, 2012 Author Share Posted December 28, 2012 (edited) Bulb. And if that is ok to throw in the blender, do I need to do any peeling or cutting first? Edited December 28, 2012 by Adam Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted December 28, 2012 Share Posted December 28, 2012 Bulb. And if that is ok to throw in the blender, do I need to do any peeling or cutting first? I guess you never used garlic alright. Bust the bulb into cloves and then cut both tips of the cloves off. peel the paper skin with your hands. throw the away.the rest. Link to comment Share on other sites More sharing options...
Adam Posted December 28, 2012 Author Share Posted December 28, 2012 I guess you never used garlic alright. Bust the bulb into cloves and then cut both tips of the cloves off. peel the paper skin with your hands. throw the away.the rest. Thanks! I appreciate it! Correct, I have never used whole garlic before. Hopefully this works out well! Lol Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted December 28, 2012 Share Posted December 28, 2012 Thanks! I appreciate it! Correct, I have never used whole garlic before. Hopefully this works out well! Lol I would definitely experiment with the recipe before serving it to guests. Garlic can go from too little to too much real fast. Link to comment Share on other sites More sharing options...
NoSaint Posted December 28, 2012 Share Posted December 28, 2012 (edited) Depending on volume of sauce, you likely don't need a ton. Depending on recipe, you almost certainly will want to do some preparation first. Bust up the bulb, and as Jim said peel it. Likely only need a few pieces, not a full bulb yet alone 2 (again no idea of your volume though). Also might want to do some further prep - ie chopping, and cooking some, then adding sauce to the pan you cooked it in. What's the recipe/plan you have now, and perhaps we can give a few tips? Edited December 28, 2012 by NoSaint Link to comment Share on other sites More sharing options...
Adam Posted December 28, 2012 Author Share Posted December 28, 2012 Depending on volume of sauce, you likely don't need a ton. Depending on recipe, you almost certainly will want to do some preparation first. Bust up the bulb, and as Jim said peel it. Likely only need a few pieces, not a full bulb yet alone 2 (again no idea of your volume though). Also might want to do some further prep - ie chopping, and cooking some, then adding sauce to the pan you cooked it in. What's the recipe/plan you have now, and perhaps we can give a few tips? I was planning on putting two cans of diced tomato, apple sauce (sweetener), some onion (1/4-1/2 of one) and some garlic into my blender (just got a ninja) and blending them until smooth. Then empty into a heated pot and add some spices- mainly oregano, parsley and black pepper, maybe even a little cinnamon. After mixing, I would throw the pot into the fridge- I won't have a lot of time to prepare after I get home from work on New Year's Eve! I appreciate the help! Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted December 28, 2012 Share Posted December 28, 2012 I was planning on putting two cans of diced tomato, apple sauce (sweetener), some onion (1/4-1/2 of one) and some garlic into my blender (just got a ninja) and blending them until smooth. Then empty into a heated pot and add some spices- mainly oregano, parsley and black pepper, maybe even a little cinnamon. After mixing, I would throw the pot into the fridge- I won't have a lot of time to prepare after I get home from work on New Year's Eve! I appreciate the help! Two cans? 3 cloves at most. And give it a long simmer. Apple sauce? Never heard of that in a tomato sauce but it sounds interesting. Link to comment Share on other sites More sharing options...
The Poojer Posted December 28, 2012 Share Posted December 28, 2012 (edited) Easy way to peel the paper off the cloves...place them on a counter and with the flat part of a knife..the bottom of a pint glass etc...gently 'smash' the clove..don't squish it...just hard enough to gently crack the clove...the paper pretty much comes off on its own... Edited December 28, 2012 by The Poojer Link to comment Share on other sites More sharing options...
Chef Jim Posted December 28, 2012 Share Posted December 28, 2012 Bulb. And if that is ok to throw in the blender, do I need to do any peeling or cutting first? If you have to ask this all I can say is..........order delivery. Link to comment Share on other sites More sharing options...
Adam Posted December 28, 2012 Author Share Posted December 28, 2012 Thanks for the help guys. And no, Chef, only way to get better is to work at it.......and get people sick In The process! Lol Link to comment Share on other sites More sharing options...
NoSaint Posted December 28, 2012 Share Posted December 28, 2012 I was planning on putting two cans of diced tomato, apple sauce (sweetener), some onion (1/4-1/2 of one) and some garlic into my blender (just got a ninja) and blending them until smooth. Then empty into a heated pot and add some spices- mainly oregano, parsley and black pepper, maybe even a little cinnamon. After mixing, I would throw the pot into the fridge- I won't have a lot of time to prepare after I get home from work on New Year's Eve! I appreciate the help! hmmmm - never seen the apple sauce angle in a tomato sauce. (not adding any opinion with that, just never seen it) just out of curiousity, where did you get the recipe? or is it a few ideas that have bounced around your head getting combined? Link to comment Share on other sites More sharing options...
Adam Posted December 28, 2012 Author Share Posted December 28, 2012 hmmmm - never seen the apple sauce angle in a tomato sauce. (not adding any opinion with that, just never seen it) just out of curiousity, where did you get the recipe? or is it a few ideas that have bounced around your head getting combined? I have read about it in numerous places as a sugar substitute. Sounded like it could be pretty good. Link to comment Share on other sites More sharing options...
Dante Posted December 28, 2012 Share Posted December 28, 2012 (edited) Wouldn't fresh garlic be a little to strong(for uncooked sauce)? Funny this thread came up because we just made pizza from scratch for the first time last night. Easy way to peel the paper off the cloves...place them on a counter and with the flat part of a knife..the bottom of a pint glass etc...gently 'smash' the clove..don't squish it...just hard enough to gently crack the clove...the paper pretty much comes off on its own... You can get one of these as well. Don't need to peel the clove this one mashes it through and your left with the skin. http://www.surlatabl...le-Garlic-Press Edited December 28, 2012 by Dante Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted December 28, 2012 Share Posted December 28, 2012 DO NOT add sugar! Link to comment Share on other sites More sharing options...
Beerball Posted December 28, 2012 Share Posted December 28, 2012 Thanks for the help guys. And no, Chef, only way to get better is to work at it.......and get people sick In The process! Lol toss some fresh basil in there too. Better yet, place whole leaves on top of the pie before baking. Link to comment Share on other sites More sharing options...
section122 Posted December 28, 2012 Share Posted December 28, 2012 I know you want home made but Don Peppino is the end all be all for Pizza Sauce. It's cheap, readily available, and delicious. If you're dead set on making your own I would definitely make it and try it the night before or so just to make sure as too much garlic is easy to do and can ruin sauce really fast. Also never heard of the apple sauce and I think it's interesting but I won't probably try it because well DON PEPPINO. Link to comment Share on other sites More sharing options...
Adam Posted December 28, 2012 Author Share Posted December 28, 2012 I know you want home made but Don Peppino is the end all be all for Pizza Sauce. It's cheap, readily available, and delicious. If you're dead set on making your own I would definitely make it and try it the night before or so just to make sure as too much garlic is easy to do and can ruin sauce really fast. Also never heard of the apple sauce and I think it's interesting but I won't probably try it because well DON PEPPINO. Thanks, but there is no chance of finding that out here! Link to comment Share on other sites More sharing options...
section122 Posted December 28, 2012 Share Posted December 28, 2012 Thanks, but there is no chance of finding that out here! Interesting, where are you located? I thought it was a national brand but if you are outside of the U.S. then that doesn't really help... Link to comment Share on other sites More sharing options...
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