Quote:
Originally Posted by Fire Me Boy!
That kind of depends on how you treat it. The more you chop it, the stronger it gets. And roasting it tames the flavor. I like to slice it thinly - you still get garlic flavor, but it doesn't take over.
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IMO, there should be a hint of garlic. You shouldn't be able to pick it out as one of the prime flavors. It's amazing how many soup or stew recipes will call for like 4-8 crushed cloves. I'll do maybe 2, if they are small. Just not a huge fan.