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| Author: | easy bake [ Sun Dec 28, 2008 4:06 pm ] |
| Post subject: | Toning down raw garlic - question for Amy |
Amy, I recall something you said about toning down raw garlic on CI BB. Was it just blanching? Can you give more details? I am curious how to take away the overwhelming raw garlic taste in dips, for instance hummus or the white bean dip I just made. I want garlic flavor but not that overwhelming thing. I tried reducing the amount to one clove for the bean dip (the recipe called for 3-4) but I still get that raw taste. Thanks, Lynn Or anybody else pipe up please. |
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| Author: | gardnercook [ Sun Dec 28, 2008 7:08 pm ] |
| Post subject: | Re: Toning down raw garlic - question for Amy |
Lynn Something in the back of my mind says to soak the cloves in milk to take away the bite. Amy will no doubt have the definitive answer, but she is probably enjoying all of the incredible new powder snow that fell in Telluride. ilene |
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| Author: | TheFuzzy [ Mon Dec 29, 2008 12:31 am ] |
| Post subject: | Re: Toning down raw garlic - question for Amy |
Lynn, For hummus and white bean dip, you want to roast, toast or fry the garlic whole. This gives you nice garlic flavor without the bite; my hummus usually contains 7-9 cloves of fried garlic (I also add sauteed onions, parsley, paprika and cumin to it, so it's all in one pan). For salad dressings and similar, it's often useful to blanch the garlic. Easiest way to do that: peel the garlic without crushing, put the cloves on a skewer, and put in boiling water for 1-3 minutes depending on the size of the clove. |
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| Author: | Amy [ Mon Dec 29, 2008 7:34 am ] |
| Post subject: | Re: Toning down raw garlic - question for Amy |
Lynn, As Fuzzy says, roasting is a good way to tone down the bitterness, but still keep it intense. I also blanch (that's likely the method you're remembering), but do it a little different than Josh. Put the cloves (unpeeled) into a small saucepan and cover them with water. Bring the water to a boil (it doesn't need to boil for long...it's simply the fact you're getting the water that hot) then discard the water, cover it with fresh water and repeat the procedure. Do this a total of three times, then let the garlic cool a bit before you peel it. Mash it with the side of your knife, and you're good to go. Amy |
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| Author: | easy bake [ Mon Dec 29, 2008 10:35 am ] |
| Post subject: | Re: Toning down raw garlic - question for Amy |
Thanks everybody eb |
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| Author: | smokeking [ Wed Jan 07, 2009 9:42 am ] |
| Post subject: | Re: Toning down raw garlic - question for Amy |
Ahoy there - You can blanch it. Boil some water and stick the peeled cloves in it for about 30 seconds. Immediately drain and plunge cloves into an ice bath. Repeat 2 - 3 more times pending how strong you want it. ...lou |
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| Author: | jim262 [ Mon Feb 04, 2013 4:19 pm ] |
| Post subject: | Re: Toning down raw garlic - question for Amy |
We Prove It: Steeping Garlic in Acid Tempers Its Bite Now I am craving Caesar Salad and there isn't an anchovy in the larder. And where is EB BTW? |
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| Author: | Paul Kierstead [ Mon Feb 04, 2013 5:25 pm ] |
| Post subject: | Re: Toning down raw garlic - question for Amy |
One of the rules in my house is always have anchovies. As a result, i have three containers in the fridge. |
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| Author: | Amy [ Mon Feb 04, 2013 6:31 pm ] |
| Post subject: | Re: Toning down raw garlic - question for Amy |
I'll stick with blanching... Amy |
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| Author: | Kathy's Pete [ Mon Feb 04, 2013 8:44 pm ] |
| Post subject: | Re: Toning down raw garlic - question for Amy |
Kenji weighs in: http://www.seriouseats.com/2013/01/ask- ... t_readmore |
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