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TOO MUCH GARLIC
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TOO MUCH GARLIC

[Replies: 1]
IS THERE ANY WAY TO GET RID OF TOO MUCH GARLIC IN A DISH. FOR INSTANCE, I WAS MAKING A WHITE SAUCE, AND ACCIDENTLY PUT MORE IN THAN NEEDED AND "WOW" WAS IT GARLICKY.....HELP
Last Post Oct 17, 2008 4:25 PM by: Rachael Ray
GRANDMADAR
Posts: 2
Registered: 10/16/08
(1 of 2)

TOO MUCH GARLIC

Oct 16, 2008 1:34 PM
IS THERE ANY WAY TO GET RID OF TOO MUCH GARLIC IN A DISH. FOR INSTANCE, I WAS MAKING A WHITE SAUCE, AND ACCIDENTLY PUT MORE IN THAN NEEDED AND "WOW" WAS IT GARLICKY.....HELP
Rachael Ray
Posts: 10
Registered: 10/17/08
(2 of 2)

Re: TOO MUCH GARLIC

Oct 17, 2008 4:25 PM
When you are cooking with garlic, the garlic should first be sautéed gently in melted butter or EVOO. You can’t throw raw garlic into a sauce you have to sweeten it first. That should be done over a moderate heat. If you burn garlic, it will be bitter, and you need to throw it away. You need to use a different pot afterwards, because burnt garlic sticks into the pores of a pot. If you like a mild garlic flavor, start with a single clove of crushed garlic and sauté in a little EVOO, let it flavor the oil, then remove the garlic from the oil. For another mild garlic flavor, you can rub the garlic on the pot before you start to cook.