Garlic help please!

ciderwithrosie_2

Or you can buy garlic powder - just sprinkle a bit into the dish as it's cooking.

[Deleted User]

I use 'lazy Garlic' and find a spoonful is enough to bring out the flavours without it smelling too strong You can buy a jar in most supermarkets for around £2.00 and it lasts ages

Funky_Bold_Ribena

I must confess I do make my own lazy garlic; whizz up the cloves in white wine vinegar and store in the fridge. I save the biggest ones for adding to roasts and squidging out the insides once soft. I do grow all my own garlic so I'm allowed to be experimental. The small ones go back in the ground mid sept for next year's crops. I've not bought garlic [except when I've been doing a course that needed a large bulb and I hadn't one to hand] in about 5 years.

AnnieO1234

Jackie O - doesn't lazy garlic have a short shelf life once open? I always find it tastes tart no matter how long I cook it. A

mioliere

If you take the shoot out of the middle (it's usually green but sometimes white, depending on the type of garlic) you will make it milder and get rid of the bit that causes bad breath! Also, I often roast or grill it whole then squash the garlic out over the meat after cooking; that way you only serve garlic to the people who like it. Garlic is really good for you, by the way!

cpt574

I am going shopping soon so will buy some fresh and try just adding a whole clove and then fishing it out of the final dish as a first step, I had tried frozen before, it is crushed garlic which is in tiny compartments which are 1 clove each, but it was soooo strong! Possibly because it was crushed. Because I Only cook the same few dishes normally and have a very fussy family I am nervous to experiment too much, but I really want to feed everyone better food and I would love to know it tastes really good too!

Funky_Bold_Ribena

Another way - crush one clove of garlic into a small jam jar. Add half a tub of fresh double cream. Put lid on jam jar and shake until it sloshes. Tip out buttermilk. Add some cold water to jam jar and shake again. Do this a few times until the buttermilk is all out. Then portion the garlic butter into pat sizes and freeze. When you want to cook, add one garlic butter pat to the dish - so add to the oil you are heating when cooking your onions at the start for example. Also can be used for garlic bread.

caitybabes

Another vote for garlic puree - that way no fussy chopping or crushing and you can just add a little squirt of it for background flavour. Keep it in the fridge and it lasts for months.

I do use fresh garlic too but it seems to go bad before I can use the whole clove.

qwerty79

If you really do hate garlic then what about using the green part of a spring onion sliced into rings?