To maintain the flavor of garlic in foods while toning down its pungency, cook garlic cloves whole before using them in recipes. Place cloves that are not pierced, crushed or cut into a pan and saute them over the stove. Alternatively, whole garlic cloves become milder when roasted in the oven. Cooking is the best way to neutralize the enzymes in garlic responsible for its strong flavor.Know More
Slow roasting whole garlic cloves in the oven is a great way to tone down their flavor from strong to mild. The sulfur in garlic increasingly breaks down the longer it cooks. The result is a mild sweet and nutty flavor that tastes pleasant when added to foods. For example, mashing roasted garlic and potatoes together creates a tasty dish. A good rule of thumb for garlic is that piercing a clove always releases the strongest aroma and flavor. Therefore, only add cut or chopped garlic to foods when a stronger garlic flavor is highly desired.
Cooks control the level of raw garlic pungency by choosing the amount of time it cooks. For instance, saute garlic for a minute or two to take away some of its sharpness while leaving the majority of its flavor.Learn more about Cooking
It is possible to fix a recipe that has too much black or hot pepper by adding ingredients, such as acids, sugar and dairy products to the dish to tone down the spiciness. Another ingredient used to counteract heat is peanut butter, but only if it is compatible with the dish.Full Answer >
All you need for scampi sauce is 3 tablespoons of unsalted butter, 2 minced garlic cloves, 1/4 cup of dry white wine, salt and ground black pepper. This sauce is usually served with shrimp, pasta or rice as an accompaniment.Full Answer >
Some good Outback Steakhouse recipes include Outback Steakhouse clam chowder, Victoria's crowned filet with horseradish crumb crust and bloomin' onion. Besides using sweet Vidalia onions to make the bloomin' onion recipe, the key is to cut it correctly so that it is attached on the underside while still blooming.Full Answer >
The white bulb and the stems of a green onion are both edible and can be used in recipes. Trim 1 or 2 inches off the top of the green stems if needed.Full Answer >