I eat alot of garlic. I love garlic. I must admit, however, that I don't have a ton of experience with using fresh garlic. I got tired of mincing about 8 years ago and haven't used fresh garlic in a very long time.
So, I grew a whole lot of basil this year and I decided to try my hand at making bruscetta (sp?). I added alot of garlic because the restaurant bruschetta that I've eaten has been really good with tons of garlic (i think theirs might be pickled).
The bruschetta was TERRIBLE! It took some troubleshooting to pinpoint the problem but my garlic was SPICY, HOT! Even one clove touched on my tongue had a spicy taste instead of a garlic taste. I tried a second clove from another store and had the same results.
Is there something wrong with my garlic or is fresh, uncooked garlic always yucky? Does the mere act of cooking the garlic get rid of the noxiousness?
So, I grew a whole lot of basil this year and I decided to try my hand at making bruscetta (sp?). I added alot of garlic because the restaurant bruschetta that I've eaten has been really good with tons of garlic (i think theirs might be pickled).
The bruschetta was TERRIBLE! It took some troubleshooting to pinpoint the problem but my garlic was SPICY, HOT! Even one clove touched on my tongue had a spicy taste instead of a garlic taste. I tried a second clove from another store and had the same results.
Is there something wrong with my garlic or is fresh, uncooked garlic always yucky? Does the mere act of cooking the garlic get rid of the noxiousness?