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02-14-2018, 02:03 PM | #1 |
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I got another one from the spaghetti thread - garlic.
I mean some garlic is fine but a lot of recipes go completely overboard on it. |
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02-14-2018, 02:06 PM | #2 |
Cast Iron Jedi
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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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02-14-2018, 02:12 PM | #3 |
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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.
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02-14-2018, 02:22 PM | #4 |
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Try roasting it, If you don't know how Google it.
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02-14-2018, 02:33 PM | #5 |
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