garlic too much added to mince

annabel14

Hi , not sure how to rescue my minced beef to which i mistakenly added a whole garlic bulb. Dont know what i was thinking of but do you have any idea how to rescue it now. (500g mince). Any tips would save throwing away the whole lot. Thanks

scrabbles_2

Not sure about rescuing that batch (and TBH have never experienced anything being 'too garlicky' for me, ever ) but if the worst comes to the worst, could you separate it into smaller amounts freeze it, and add a bit to each of your next batches of mince? That would dilute the taste?!

But I'm sure lots of clever people will be along with better ideas soon...

System

Sorry, no such thing as too much garlic. a totally alien concept

Emuchops

I find that the strength of garlic really dissipates if it is cooked for a couple of hours, left overnight or frozen.
Personally, a whole bulb in 500g of mince seems generous, but nothing to worry about. Perhaps 'dilute' the mince with some baked beans or oats if it really bothers you. I bet whoever else is eating it will have no idea that you've 'overgarlicked' it. Unless it's something like garlic bread I seem to find it really hard to discern the taste of garlic at all..

kittycat204

quick look on the internet says, boil a potato in it, this will suck up some of the garlic. don't know if it works. other option is to add more mince and batch it up and freeze it. don't throw it.

VfM4meplse

kittycat204 wrote: »

boil a potato in it

The problem is that this will suck out all of the taste - I made the mistake of doing this once when I had over-salted a dish and ended up with a completely bland catastrophe.

Bongedone

I'm with the add more mince brigade.

Once you have garlic taste in your mouth it won't matter anyway. You may just have to keep clear of people who did not have it for a day or two.

If your making bolognaise then by the time you've added two tins of tomato and two onions it will dilute.

CH27

What are you going to make with it?

If it's in a pasta sauce or chilli it will be fine.

Mrs_Arcanum

If you have it fresh parsley. A good handful of freshly chopped will counteract the strong garlic & still taste delicious.

Stephen_Leak

Personally, "too much garlic" is an oxymoron, but a bulb instead of probably 2 cloves is pushing it. It's going to take a lot more mince to get the overall balance back again. Therefore, I'd agree with Bongedone, to use it to make a big batch of Bolognese sauce, so it's "diluted" with both extra mince and all the orher ingredients.

annabel14

Thanks everyone Whew!!. On a money saving bent and thought i would pad out the cottage pie. Put in two carrots one onion, now thanks to you guy s I will split and cook in separate dishes by adding mince.. Am so pleased . I also love garlic but Son hates garlic so maybe time for him to leave home...(for a few days anyway!)...I really appreciate you taking the time to post. Before I split it I will try the parsley tip as I have some fresh on the side. Thanks