I do the same because I love garlic too … unfortunately, this past winter, I discovered there is an upper limit to this ‘one neat trick’ … an entire head of raw garlic on a piece of toast is enough to wish you could physically remove your colon from own body for a few hours.
Raw garlic can overpower a dish. It’s a lot harder to do with cooked garlic, though (unless you burn it, at which point it’s not very pleasant in large quantities).
There’s actually a better way to get more garlic flavor into your dishes without adding more. The secret is to add the garlic at the last possible moment in the cooking process to reduce the garlic oxidation. The more it oxidizes the less flavor it has. It oxidizes the second you break the cell walls so waiting until the end of possible helps retain the flavor and make it more potent!
I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
I do that! Recipes say “add one clove of garlic” I do at least 5. I swear recipes are written by vampires
I do the same because I love garlic too … unfortunately, this past winter, I discovered there is an upper limit to this ‘one neat trick’ … an entire head of raw garlic on a piece of toast is enough to wish you could physically remove your colon from own body for a few hours.
Raw garlic can overpower a dish. It’s a lot harder to do with cooked garlic, though (unless you burn it, at which point it’s not very pleasant in large quantities).
Raw garlic imo is for enjoyment outside the context of a dish. Put it on your sandwich or just chomp on some cloves.
And onions!
It is impossible to have enough onion.
I’m always a bit sad when I caramelize a huge pan of onions for an hour and end up with a couple spoonfuls.
At least you did it correctly!
Hahaha recipe:
Time to prepare: 20 minutes
Step 1: prepare onions for caramelization
…
No recipe should ever have only 1 clove of garlic. Unless it’s a recipe for 1 clove of garlic and even then you should at least double it.
There’s actually a better way to get more garlic flavor into your dishes without adding more. The secret is to add the garlic at the last possible moment in the cooking process to reduce the garlic oxidation. The more it oxidizes the less flavor it has. It oxidizes the second you break the cell walls so waiting until the end of possible helps retain the flavor and make it more potent!
Also make sure you are adding your garlic later in the cooking cycle. Too early and the flavor will evaporate.
And if you’re doing anything sous vide, use garlic powder instead.
And tomato paste.
Maybe you aren’t very sensitive to garlic flavor, or just really like the flavor enough to not notice it is overpowering everything else?
deleted by creator