Garlic help please!

cpt574

Hi, I hope I am ok to ask this here, I am trying to start cooking from scratch more and have noticed that many recipes include garlic. I really don't like garlic, the smell or the flavour! My question is, do I omit the garlic altogether or is there a way to make it milder so it enhances the dish without being noticeable in its own right? Also how much is a lot? 1 clove or 3, I seem to remember reading somewhere that chopping it rather than crushing it makes it milder... but I may have it the wrong way around, hope some of you experts can help, please move if I have put this in the wrong place, I am new to actually posting rather than reading, thanks

ariba10

The longer it cooks, the milder it gets.

kittycat204

If you don't like it just don't put it in, or put less in.

Funky_Bold_Ribena

Put it in whole, and take it out once the thing is cooked...or before eating...or before it goes under pastry...or into pasta...just when it's gone soft and mushy.

Emm-in-a-pickle

Hi cpt - when you say you "don`t like garlic" yet you`re trying to cook things from scratch that include garlic in the recipe somewhere - I think you mean you probably like foods with a HINT of the stuff but don`t like garlic flavours that sort of Take Over!
It depends what you`re trying to make. And it`s ok to leave out an ingredient you really hate, but it`s a shame to miss out on a subtle hint that makes a difference. I love garlic, but even I don`t want it taking over every dish. The more finely crushed/chopped, the stronger the flavour. I`d say put in a WHOLE garlic clove, you can fish it out when the food is cooked, and see how you like the bit of flavour it gives. Then try it again with a bit more. Experiment till you find the balance you like. There`s also dried garlic flakes, and garlic paste, but I honestly think these are not ideal in scratch cooking, only very useful for adding a bit `extra` near the end of cooking for those who like a bit more garlic flavour. It depends what you`re making and who you`re cooking for.

-taff

and whatever you do, don't burn it....

If the recipe is a liquid one [soup/stew/curry etc] then add it whole once you've added the liquid. Don't try and fry a whole clove with onions for example, because you're more likely to burn it.

ditsykitchen

What sorts of things did you enjoy eating before you started scratch cooking?

notjustlaura

Emm-in-a-pickle wrote: »

Hi cpt - when you say you "don`t like garlic" yet you`re trying to cook things from scratch that include garlic in the recipe somewhere - I think you mean you probably like foods with a HINT of the stuff but don`t like garlic flavours that sort of Take Over!
It depends what you`re trying to make. And it`s ok to leave out an ingredient you really hate, but it`s a shame to miss out on a subtle hint that makes a difference. I love garlic, but even I don`t want it taking over every dish. The more finely crushed/chopped, the stronger the flavour. I`d say put in a WHOLE garlic clove, you can fish it out when the food is cooked, and see how you like the bit of flavour it gives. Then try it again with a bit more. Experiment till you find the balance you like. There`s also dried garlic flakes, and garlic paste, but I honestly think these are not ideal in scratch cooking, only very useful for adding a bit `extra` near the end of cooking for those who like a bit more garlic flavour. It depends what you`re making and who you`re cooking for.

Or the OP really, really doesn't like it in the way that I can't stand cumin! I hate stuff even in small quantities, even the smell of it makes my tummy say 'No!' So I just leave it out if a recipe calls for it. And garlic is a really common ingredient, isn't it?

cpt574

Thanks everyone, yes what I was thinking is that it probably adds that extra flavour that I like in a casserole, sauce, or breaded foods, and I guess in foods I eat in a restaurant there will be garlic, but I really don't like it as a noticeable flavour, I didn't want my food to be bland so thought it should probably be there somehow. I will try adding a whole clove unchopped and go from there, that sounds a good idea!

meg72

Personally if I dont like something I just leave it out, but garlic does add a certain something to some recipes, have you tried the spray garlic juice, you can just add one spray and taste it, increase if you like, or not to suit your own taste.

AnnieO1234

Try garlic pur!e - not the stuff in a jar but in a tube, you'll find it with tomato pur!e in most supermarkets for about 70p. It's quite mild and you can control how much you use, plus no sprouting bulbs or stinky hands!

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