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  2. there was also some small study somewhere in which they removed the inner stem of garlic and 100% of the participants preferred the taste of the garlic products with the stems removed (ok the powder will still contain the stems but the more u know i guess 😂)

  6. If you look for any videos on "compound butter" you will find how to wrap butter in plastic wrap for safe keeping.
    I make a large batch of this and store, in fridge, then just take out a slice to warm to room temp for easier spreading.

  8. ATK's recipe for garlic bread is the best. I make a double batch of the garlic butter and keep it in the fridge. It's great for croutons, roasted potatoes, vegetables, etc. It stays for a long time in the fridge, too

  17. I like to partially toast the bread and then grate the garlic directly onto the bread itself before toasting it the rest of the way. Probably doesn't taste as good as this, but it's pretty easy to do and doesn't dirty any dishes or utensils.

  18. Best garlic bread is:
    Equal parts mayonaise, canned chopped garlic, butter, and salt, pepper, cheese (optional). Dried parsley for color and just toast in a toaster oven. Much better than any garlic bread I’ve ever had outside of my home😊

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