The trick to it is that you use twice the garlic, but hold half of the garlic until the last few minutes of cooking. If you have sensitive bowels, add them 5+ minutes before the dish is finished. 3 minutes before it’s finished, if you’re feeling secure.
Or, the method from "the bear" for tomato sauce: you cook the garlic in olive oil for a few minutes, add the basil leaves for a few more minutes then set this oil aside and only add it in the sauce at the end.
Yeah, else all the oils will already be cooked out and quite some flavour will be evaporated
I'm also always doing some onions first, after that a part of the garlic to fry, then the other stuff, and when it's "soupy" put in a bit more of the garlic - and if you really still like it, you can put in more close to the end
That way, everything will get nicely juiced in garlic oils, and adding something in the end to have some fresh stuff inside, can spice it up more
I was making salsa and the recipe called for a clove or garlic. I thought the entire bulb was a clove. After I chopped up and added like 5 or 6 of them my wife came in and saw what I was doing and put a stop to it. But seriously, that was the best damn salsa I've ever had.
I don't remember who said it, but I've adopted the quote in my circles - "The only recipe that should call for one clove of garlic is a recipe for one clove of garlic."
Depends on how fresh the garlic is or something too, I find the locally grown stuff tastes a lot better than the imported, but it's also way more expensive where I live 😔. Guess I need to try growing it myself.
I always have some emergency garlic confit in the fridge.
Take an ovenproof baking dish, fill with peeled garlic cloves, cover cloves with high quality olive oil. Cover with tin foil. Cook for one hour in oven, low temperature.
Store in glasses. Will keep for weeks. Or months in fridge, although the oil will become solid.
Use it for whatever needs a garlic boost (which is almost everything).