Cookaholics Bulletin Board

I find if the garlic gets brown it tastes scorched and ruins the dish. I've had good luck with blanching garlic and using it for garlic mashed potatoes - just throw a couple of cloves in the water along with the potatoes. Lends a more subtle flavor.

Darcie

I agree with Darcie, once garlic turns brown it is a completely different flavor and not a good one imho. Ditto for any green.

Having said that, one of my pet peeves with CI is that their recipes are heavier on the black pepper than on garlic. I routinely double the amount stated. How you prepare the garlic makes a difference as well. A whole clove flavors a little, sliced a bit more and minced and crushed the most in my experience. Roasted is super mellow almost sweet. 90% of Cuban savory dishes start with onion, garlic and bell pepper sautéed in olive oil. I always put the onion and pepper in first then after they almost finished sautéing, add the garlic and only let it stay in contact with the bottom of the pan less than a minute.

My bet is on Nancy's suggestion to let the garlic cure for a bit.

That said, I do know one person that says he has an "allergy" to garlic which really means he doesn't like the stuff.

In my experience, garlic needs less than 30 sec in a heated pan until the next ingredient is added. So the garlic might be burning while you are busy chopping. You might add mise en place to your ingredient list. That's the pot calling that kettle black....!

The only time I have been unable to tolerate garlic was when I was breast-feeding - the baby would be up all night with colic. Other than that, if a recipe calls for 5 cloves, I routinely double it.

It might just be personal. For instance, I routinely use more pepper than CI recipes call for (and I use strong pepper, too), but I rarely add more garlic, sometimes even opting for less.

1 tsp of garlic too much???? I almost always increase it when I see this much, unless it is used raw in a very small amount of something, and that is the reason for the small amount of garlic. I have a hard time finding a small clove of garlic, as I grow varieties with large cloves, since I use so much of it. I recently made a recipe that calls for 24 cloves, and I "only" used 10, they were so large.

Tunaoue,

Fresh garlic out of your garden can be very powerful. I'm a big lover of garlic, and last time I was able to use out-of-the-garden garlic at my MIL's, I ended up cutting back on amounts dramatically. Consider this when following recipes.

It sounds like you also are fairly sensitive to the flavor. Me, I generally add minced garlic by the tablespoon ...

Wow, there are way more responses than I expected.



Actually, I DID remove the core before dicing, but it's a great recommendation.

Using fresh garlic was an attempt at using a milder version. I think that items that sit on the shelf and get partially dried out will also seem less sweet and more concentrated. I've tried elephant garlic, it's fairly mild and usually pretty fresh, but because of the size is just BIG and adds too much from the sheer volume.

Actually, I love garlic, but I hate how overpowering it usually is.
I especially dislike the lingering aftertaste that is in the back of my throat for hours, sometimes overnight and the next morning.

Yes, I have about a 1-1/2 cups left from a batch I did a year back.
They are nice golden colored bits about 1/8 - 1/4 inch chunks.
It is a nice additive and gives a slight garlic flavor, but a bit nutty as well.
You're right, I should continue to use it in place of /instead of the recipe from my cookbook.

See, here's some great info that I did not know.
I shall dig up all my garlic and replant with kumquats.
Just kidding, but if that's the case, why not just purchase from the store and not grow any?

That's FANTASTIC!
I fumigate the house too! That's awesome!
Do you gargle with hydrogen peroxide to get rid of the aftertaste too?
Do you look up "Recipes For Vampires" in the Internet?
Are we long lost twins who were separated at birth?

Just kidding, but it's nice to see someone with a similar complaint.