Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: If left in the fridge, how long does garlic take to germinate? I have experienced the green sprouts in the past, and was able to chop them off and eat the remaining garlic. I am curious add to how long that takes as I cannot remember.This way I will know how much garlic to keep in the fridge at my friend's house, based on how much is used per week, since my friend insists that it must be kept in the fridge.If I plant the garlic that has germinated in a pot, will it grow? How do you grow it?

Output: How long does it take garlic to germinate in the fridge?

Input: Consider Input: I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could adjust according to my subjective taste and dish.Some general guidelines about how do you know when your wine is reduced or what to look for in a reduced wine would be useful.

Output: How do I know when my wine is properly reduced?

Input: Consider Input: I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar as it prevents the acid from doing its "cooking". So, that is one unproven benefit I know of.I am also interested in taste differences. If it tastes about the same I would much rather not spend all that time making a vinaigrette. The consistency of the liquid would obviously be different - does that give a different mouthfeel perhaps?Any experienced salad makers here with some insights?
Output: Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?