Garlic: when to add/how much?
I've been reading a few of the past threads, and I came across a few times when someone asked: "The original recipe doesn't use garlic. can I add some?"
In one of those threads (specifically an old one about chicken marsala), everyone said to add the garlic at the very end (with the mushrooms), and then to use it sparingly.
So I wonder: how can I learn when to use garlic and then, when to use only a little? My family (who are teaching me to cook) usually puts garlic in everything, and always a lot and always at the beginning. But, I recently tried to make a stuffed chicken breast that, while awesome, had a lot of garlic put in but not much garlic flavour come out.