HolyCanoli
Cook
I put a little too much garlic powder in my veggie soup...how can I offset or counteract that to make it not be so overwhelming?
In our house, it would probably be well received. We like garlic. A lot!But if we over did it, it would be with fresh garlic as we never use granulated/powder garlic in soup.
But I do understand your problem. The suggestions above seem like your only recourse.
I like a lot of garlic, too, but I think there can be too much of a good thing. DH used to go overboard with it and it burned my mouth. Not good eats.
The motto of our family is "You can never have too much garlic." With three in the family with a heart attack history, we just love garlic.
I like a lot of garlic, too, but I think there can be too much of a good thing. DH used to go overboard with it and it burned my mouth. Not good eats.
I always precook garlic before I mix it in other foods like mashed potatoes, etc. Like you, NEVER raw.
You mean raw garlic? I am trying to understand how it could burn your mouth?
...
I used to be like that. Then one day I just added raw crushed garlic to mashed potato's and i have never looked back. I do like roasted garlic as well. But it needs no cooking for me.
I also make garlic butter and use raw. Just mashed up garlic, parsley and butter whipped up together.
Since we are on the subject, can I roast a full bulb of garlic, squeeze it all out and freeze it by the spoonfull? I love it in tuna and other foods for a sandwich, etc. but don't want to take the time to cook some when I just want to make something quick to eat.
Since we are on the subject, can I roast a full bulb of garlic, squeeze it all out and freeze it by the spoonfull? I love it in tuna and other foods for a sandwich, etc. but don't want to take the time to cook some when I just want to make something quick to eat.
Sure. I get the big bag of garlic from Costco, roast a bunch of bulbs, and squeeze them all into a ziplock that I flatten, then freeze. Then I can just break off a chunk when I want some.
There was a short blip on ATK or Cook's country, if you microwave garlic to 140 degrees F, it will not be hot when cut/crushed/sliced. They mentioned it also works with onions.
And its healthy to boot. We cannot lose!
You mean raw garlic? I am trying to understand how it could burn your mouth?
I used to be like that. Then one day I just added raw crushed garlic to mashed potato's and i have never looked back. I do like roasted garlic as well. But it needs no cooking for me.
I also make garlic butter and use raw. Just mashed up garlic, parsley and butter whipped up together.