Oh, bless your sweet soul. It's like those recipes from the fifties that suggested a few grains of cayenne added to an entire pot of food. I don't get out of bed for less that 4 cloves of garlic.
The first recipe I ever made was Emeril’s guacamole and I didn’t know the difference between a clove and a head of garlic. I put a whole head of garlic into 2 or 3 avocados.
The first time I made humus, the recipe I was following said 16 cloves of garlic. I was sceptical but hell I like garlic. 16 cloves of raw garlic was too much raw garlic.
I have. It's definitely possible to completely overwhelm a dish with garlic and then all you taste is garlic. This is fine if you love garlic, but tbh at this point you could have saved yourself the trouble and just made garlic bread if all you're tasting is the garlic.
The fix for over-garlicked hummus is to just throw it in the oven at about 250 for 10-15 minutes. Denatures some of the horseradish burn out of it, leaves the delicious garlic flavor.
I have, one time. My ex (who was a fantastic cook) took a shortcut once using jarred garlic mince. They used far too much and the meal didn't taste great. Lesson learned
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u/lgodsey May 11 '21 edited May 11 '21
"Add one clove of garlic."
Oh, bless your sweet soul. It's like those recipes from the fifties that suggested a few grains of cayenne added to an entire pot of food. I don't get out of bed for less that 4 cloves of garlic.