Too much garlic-Help!
any easy remedies to counter too heavy a hand in the chopped garlic of my chicken cacciatore? Last time I made it I found it too sweet and almost bland. Well this time I went overboard. It's all finished but other than offering guests pepcid tonight, is there any hope for it? I made it last night for dinner tonite and just my few tastes while cooking are leaving me with garlic taste the morning after (some reason I didn't notice the strong garlic taste--could have been I was eating chocolate cookies while cooking--bad idea).
Or should I just chalk it up to experience? I would hate to make my guests (family) sick. We all love garlic in my family but this was too much. TIA
When people come to my house for dinner I tell them if you don't like garlic you're in the wrong place. In virtually every recipe I make (except for raw garlic which is VERY strong) I easily quadruple the amount of garlic called for. If I'm making a big pot/pan of whatever, adding 2 chopped cloves of garlic is not going to make any difference at all.
Also, whatever you do tonight, don't make the fatal mistake of saying anything about "too much garlic". It will only make your guests focus on it.
Don't worry, it'll be fine.
Smashing the garlic with the side of your chef's knife rather than chopping it will result in much more mellow, and not sharp or bitter, garlic flavor. In long cooking things the garlic will just soften and pretty much dissove. You can always fish the garlic out before this happens if it is still too strong for you. Also, roasting garlic makes it very mellow. Cut the heads in half across the equator and drizzle with olive oil. Roast at 325 until soft - 1/2 (hr?). But keep an eye on it as it gets bitter if it gets too brown. Then you can just squeeze the whole thing and all the soft delicious cloves will pop out and you can use them a million ways.
Too much raw garlic is the only thing that makes me sick. But I've noticed that the more i cook a dish, the more the garlic melds in. I would take out the chicken, add broth or wine or whatever liquid you used, possibly some other ingredients, and just let it slow cook for a while. Good luck!
Agreed. Just keep it over at a simmer for a few hours and then recheck.
If it's still too garlicky, you can make a half batch of the sauce (or even a whole one) without garlic and then add it to the garlicky culprit. You'll have enough sauce to freeze half for next time, or to serve over pasta another night.