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  #1  
Old 07-20-2016, 09:47 PM
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Question I think I'm losing it...

...and not for the reason some of you may think.

I've got a question for you guys. I love the flavor of garlic in my food bhut I can't seem to get it to come forth in what I cook. I have tried using garlic cloves diced, sliced, pressed & whole. I have tried the garlic in a jar & used garlic powder & still can't find the flavor I'm looking for. I made some shrimp scampi awhile back with plenty of garlic in it bhut I could barely taste it & yet I've had food at a restaurant, such as a garlic pizza, that tasted great.
Am I buying the wrong garlic at the market, is there a special technique or am I just losing my tastebuds as I grow older?
Any thoughts???
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Old 07-20-2016, 10:00 PM
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The longer garlic cooks, the sweeter it gets. For stronger garlic flavor, it needs to be put into the heat later. If temp is too high your garlic can brown and become bitter. When I do "Roasted Garlic Mashed Potatoes" I use quite a bit of slow roasted garlic for sweetness and then crush a little raw garlic in to give it a bright garlic flavor. I hope that makes sense?
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Old 07-20-2016, 10:05 PM
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Different garlics have different flavors...The one I used to grow was considered a very hot garlic...Not hot as in hot peppers but it was a huge garlic flavor...It was a hardneck variety...Stuff from the store is usually a softneck variety because it stores longer...Hardnecks only last about 6 months...

Thanks for the reminder...If you're planning to grow your own, now is the time to order...Plant in the fall for harvest next year...
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Old 07-20-2016, 10:10 PM
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Originally Posted by rpmorey View Post
The longer garlic cooks, the sweeter it gets. For stronger garlic flavor, it needs to be put into the heat later. If temp is too high your garlic can brown and become bitter. When I do "Roasted Garlic Mashed Potatoes" I use quite a bit of slow roasted garlic for sweetness and then crush a little raw garlic in to give it a bright garlic flavor. I hope that makes sense?
This! I usually add garlic at the very end of a cook...Parsley too...

Unless its is part of a saute...Then it is usually added at the beginning...
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Old 07-20-2016, 10:35 PM
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Cool

Thanks guys, this is the kind of info I was looking for.

Generally, I have added the garlic to the pan at the start of the cook to caramelize & bring oot what sweetness there is from the type of garlic you find at the supermarket. I'd wager I was cooking it to death.
I have never seen any variety such as what Craig mentioned. I'm guessing I need to find a good farmer's market?
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Old 07-20-2016, 11:10 PM
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If you like a mild Garlic taste, try roasting it. In the oven, or those little plug in electric roasters, or better yet on the grill or smoker. It's awesome spread on crackers, toasted baquettes, etc.

For that fresh Garlic taste, minimal time cooking IMO, or apply it on freshly pressed or finely diced. Awesome on Pizza
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Old 07-20-2016, 11:13 PM
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I agree with what has been said. I've never seen the hardneck variety except to order for planting.
Another thing a lot of pizza restaurants do is use a very concentrated garlic oil. They brush it on the dough before and just as it comes out of the oven.
Also instead of mincing the cloves, try using a food micro plane for adding garlic at the end of a cook. This works great for scampi.
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Old 07-20-2016, 11:16 PM
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Also instead of mincing the cloves, try using a food plane for adding garlic at the end of a cook. This works great for scampi.
Great Tip, going to try this
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Old 07-20-2016, 11:55 PM
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Well.....

I think there is also something to be said about the changing of our taste buds as we grow older too.

Like Toby Keith says, I aint as good as I once was, but I am good once as I ever was.

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Old 07-21-2016, 02:37 AM
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Maybe a garlic infused olive oil to support the flavor? Less cooking lends a better garlic flavor IMO. Cook up something for me and I will critique it for you!
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Old 07-21-2016, 07:34 AM
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Quote:
Originally Posted by SMOKE FREAK View Post
Different garlics have different flavors...The one I used to grow was considered a very hot garlic...Not hot as in hot peppers but it was a huge garlic flavor...It was a hardneck variety...Stuff from the store is usually a softneck variety because it stores longer...Hardnecks only last about 6 months...

Thanks for the reminder...If you're planning to grow your own, now is the time to order...Plant in the fall for harvest next year...
Bingo.... hardneck will give you what you a looking for in my opinion. You might have to go to a farmers market to find it though or a specialty retailer. This has much more flavor if you ask me!! Good luck!!
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Old 07-21-2016, 02:29 PM
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1. Always add de garlic after the ooion, pepper an celery are wilted, not caramelized jus cooked a bit.

2. IF you cookin with de garlic, you not gonna taste it like de folks that jus eatin. While you are cooking with it, it saturates the sensors (olfactory) in yoo nose. Try the food next day and...opp, dere it is!

(I know, what leftovers)
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Old 07-21-2016, 02:47 PM
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Ice,
I like to compare it to a set of Maverick Digital Wireless Therms.
You have a Transmitter, which is similar to your taste buds.
Then you have the Receiver, which is similar to your brain.

So the taste buds get ahold of the flavors, and send the info to the Brain, just like the Transmitter.
Then the Brain takes over, recognizing the Flavors, and just like the Receiver reads the info from the Transmitter.

It looks to me like your problem may be a Defective Receiver.

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Old 07-21-2016, 03:07 PM
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Ice,

It looks to me like your problem may be a Defective Receiver.

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Old 07-21-2016, 03:08 PM
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Quote:
Originally Posted by Mark R View Post
1. Always add de garlic after the ooion, pepper an celery are wilted, not caramelized jus cooked a bit.

2. IF you cookin with de garlic, you not gonna taste it like de folks that jus eatin. While you are cooking with it, it saturates the sensors (olfactory) in yoo nose. Try the food next day and...opp, dere it is!

(I know, what leftovers)
This seems to happen to me alot when cooking...Never seems to taste as good the first day as it does leftover...
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Old 07-21-2016, 03:39 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
This seems to happen to me alot when cooking...Never seems to taste as good the first day as it does leftover...
Leftovers get to gather all the flavors and meld them into deliciousness, especially soups and stews. FYI, pulled pork. I bag it, freeze or fridge it, then dip the bags in a hot water bath to reheat. I never serve my pulled pork the same day... gotta sit at least overnight to get all those flavors happy.
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Old 07-26-2016, 05:00 PM
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This chick is a bit " out there" buht we know you ain't right either, so seems like a good link

Try roasting whatever varieties you can find of ,the god garlic
Wait till the next day to spread on your toast in the morning . One may stand oot , you never know.


http://thepioneerwoman.com/cooking/how-toroast-garlic/
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Old 08-02-2016, 07:16 AM
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another approach is to make garlic oil and spritz the food with that before serving.

simple, quick and effective.

I find when making really strong garlic sausage that I use both fresh and powdered garlic to get that real vampire repellant effect.
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Old 08-02-2016, 10:05 AM
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ice, just shave it and put a pinch 'tween yer cheek and gum..........you be aight!
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