Chefs often use these methods to reduce the strength of garlic in a dish so it doesn’t take over.
- Fry chopped garlic in butter before adding it to dishes – it softens the pungent flavour of the garlic. You can do the same with sliced onions.
- You can also blanch whole skinned garlic cloves in boiling water for a few minutes to soften them before use.
- Remove the green stem in the middle of the garlic clove as it can be bitter and is hard to digest.
- Roast the garlic in olive oil until soft – it becomes mellow when it is cooked for a long time. The garlic and the oil can be used in cooking.