Here's my grandmother's secret to lessening the taste of garlic in a dish.
Garlic has many benefits that it would be a shame to deprive yourself of!
But what to do when you put too much garlic in a recipe?
Because yes, it's not easy to dose the garlic well...
And if you put too much, the dish becomes inedible for some people.
Not to mention the fact that you can no longer smell any other ingredient in the recipe...
Fortunately, here is the trick to reduce the taste of garlic in a dish easily . Watch:
1. Take some fresh parsley.
2. Finely chop the parsley.
3. Put the minced parsley in your too garlicky dish.
And There you go ! Your dish is no longer spoiled by too strong a garlic taste :-)
Easy, fast and efficient, right?
Parsley has the power to neutralize the taste of garlic in a dish.
Your recipe thus finds all its flavors without being polluted by the strong taste of garlic.
You now know how to make up for a dish that is too garlicky!
This trick works with white, pink or black garlic, but also wild garlic.
It is not easy to dose the right amount of garlic in a dish or a recipe.
The secret to no longer making mistakes?
Just add the garlic at the right time!
For a light garlic taste :add the garlic at the start of cooking.
For a strong garlic taste :put the garlic at the end of cooking.
The longer and higher the cooking temperature, the more the cooking alters the taste of the garlic.
Why ? Because it destroys allicin, which is the enzyme that gives garlic its taste, among other things.
The trick is therefore to let it cook longer if you want to reduce the strength of the garlic.
Garlic has many health benefits, but cooking alters them.
It is therefore preferable to add garlic at the end of cooking so as not to spoil its benefits.
If you are afraid of a too strong taste, divide the quantity of garlic by half or remove the cloves before the end of cooking.
Be aware that garlic that is cooked in its skin, "in its shirt", gives a milder taste than peeled garlic.
