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How do I tone down the flavor of garlic in spaghetti sauce
Best variety of garlic for slow cooking?Ideas for using garlic scapes (other than in pesto)?How do I neutralize a strong garlic flavor?roasted garlic vs. rawWhy was our garlic butter made in France, much nicer than garlic butter in England?Why did my ginger garlic paste have a bitter aftertaste?If I want my garlic to taste in a very specific way (with bite or without bite) what should I do?How to mince garlic efficiently without the garlic sticking to the sides of the knife?How to reduce the intensity of garlic in a soup?When and how to add garlic to a dish?
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I am taking a meal to a family tonight, my sauce is cooking, it will cook for several more hours. Right now, it is much too strong, ( I know, I did not think it possible). How do I cut that flavor?
garlic
asked Jun 27 '18 at 17:38
Jan ShoreJan Shore
111
add a comment |
I am taking a meal to a family tonight, my sauce is cooking, it will cook for several more hours. Right now, it is much too strong, ( I know, I did not think it possible). How do I cut that flavor?
garlic
asked Jun 27 '18 at 17:38
Jan ShoreJan Shore
111
What type of sauce are you using for the spaghetti?
– Elcubanitoese506
Jun 27 '18 at 17:55
add a comment |
I am taking a meal to a family tonight, my sauce is cooking, it will cook for several more hours. Right now, it is much too strong, ( I know, I did not think it possible). How do I cut that flavor?
garlic
asked Jun 27 '18 at 17:38
Jan ShoreJan Shore
111
I am taking a meal to a family tonight, my sauce is cooking, it will cook for several more hours. Right now, it is much too strong, ( I know, I did not think it possible). How do I cut that flavor?
garlic
garlic
asked Jun 27 '18 at 17:38
Jan ShoreJan Shore
111
asked Jun 27 '18 at 17:38
Jan ShoreJan Shore
111
asked Jun 27 '18 at 17:38
Jan ShoreJan Shore
111
asked Jun 27 '18 at 17:38
Jan ShoreJan Shore
111
asked Jun 27 '18 at 17:38
Jan ShoreJan Shore
111
111
What type of sauce are you using for the spaghetti?
– Elcubanitoese506
Jun 27 '18 at 17:55
add a comment |
What type of sauce are you using for the spaghetti?
– Elcubanitoese506
Jun 27 '18 at 17:55
What type of sauce are you using for the spaghetti?
– Elcubanitoese506
Jun 27 '18 at 17:55
What type of sauce are you using for the spaghetti?
– Elcubanitoese506
Jun 27 '18 at 17:55
add a comment |
3 Answers
3
active
oldest
votes
The punchy, raw flavor of garlic is very volatile, and it'll change as the sauce cooks. Garlic (like all alliums) gets a lot more mellow as it cooks, and the extremely intense flavor you're tasting now will fade into the background.
So you simply may not need to do much now - taste the sauce again in a couple hours and re-evaluate. There's not a lot that you can do to target the garlic flavor specifically, other than adding more of the other ingredients to restore the overall balance of the sauce. If your overall cooking time is, say, 6 hours, and you check in another 2, that still leaves you a decent amount of time to add more of everything else for the last few hours of cooking.
But don't panic immediately; give it a little time and see how well it mellows out. It's likely fine and you have ample time to make more corrections.
answered Jun 27 '18 at 18:24
logophobelogophobe
13.9k2959
add a comment |
OK, my first thought is "garlic good, keeps vampires away". OK, so I like stronger garlic than many find socially acceptable. But in the future, if you are worried about to strong, harsh, roast it first to speed up the mellowing, or lightly saute in oil before you add to the sauce. Too much will turn it bitter.
In some dishes you can add dairy, but if you are making a tomato sauce, that is likely not an option.
Acid will help mask, but again, if you are doing a tomato sauce, you likely have plenty of acid already and are doing a long cook to mellow that out as well. When it is an option, add lemon, vinegar, wine, etc and some of the garlic will likely be masked.
Aromatics will mask some of the garlic to many tastes, basil or cilantro are often targeted, but parsley, a relatively neutral herb can also work without radically changing your sauce flavor. Like garlic though, too much can turn your sauce bitter.
Sweetening with sugar can cover, but is not always a choice for some sauces, but adding more sweet onion is often used as it can both sweeten without losing the savory nature of the dish, and compete with the garlic.
I would not go with any of those though until after giving time to see it the garlic will simply mellow out for you.
answered Jun 27 '18 at 21:56
dlbdlb
5,886925
add a comment |
just use less garlic .
answered 18 mins ago
jamba jashjamba jash
1
New contributor
jamba jash is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Welcome to Seasoned Advice! Please take the tour and browse through our help center, especially How to Answer: This is not an answer to the question.
– Stephie♦
just now
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
The punchy, raw flavor of garlic is very volatile, and it'll change as the sauce cooks. Garlic (like all alliums) gets a lot more mellow as it cooks, and the extremely intense flavor you're tasting now will fade into the background.
So you simply may not need to do much now - taste the sauce again in a couple hours and re-evaluate. There's not a lot that you can do to target the garlic flavor specifically, other than adding more of the other ingredients to restore the overall balance of the sauce. If your overall cooking time is, say, 6 hours, and you check in another 2, that still leaves you a decent amount of time to add more of everything else for the last few hours of cooking.
But don't panic immediately; give it a little time and see how well it mellows out. It's likely fine and you have ample time to make more corrections.
answered Jun 27 '18 at 18:24
logophobelogophobe
13.9k2959
add a comment |
The punchy, raw flavor of garlic is very volatile, and it'll change as the sauce cooks. Garlic (like all alliums) gets a lot more mellow as it cooks, and the extremely intense flavor you're tasting now will fade into the background.
So you simply may not need to do much now - taste the sauce again in a couple hours and re-evaluate. There's not a lot that you can do to target the garlic flavor specifically, other than adding more of the other ingredients to restore the overall balance of the sauce. If your overall cooking time is, say, 6 hours, and you check in another 2, that still leaves you a decent amount of time to add more of everything else for the last few hours of cooking.
But don't panic immediately; give it a little time and see how well it mellows out. It's likely fine and you have ample time to make more corrections.
answered Jun 27 '18 at 18:24
logophobelogophobe
13.9k2959
add a comment |
The punchy, raw flavor of garlic is very volatile, and it'll change as the sauce cooks. Garlic (like all alliums) gets a lot more mellow as it cooks, and the extremely intense flavor you're tasting now will fade into the background.
So you simply may not need to do much now - taste the sauce again in a couple hours and re-evaluate. There's not a lot that you can do to target the garlic flavor specifically, other than adding more of the other ingredients to restore the overall balance of the sauce. If your overall cooking time is, say, 6 hours, and you check in another 2, that still leaves you a decent amount of time to add more of everything else for the last few hours of cooking.
But don't panic immediately; give it a little time and see how well it mellows out. It's likely fine and you have ample time to make more corrections.
answered Jun 27 '18 at 18:24
logophobelogophobe
13.9k2959
The punchy, raw flavor of garlic is very volatile, and it'll change as the sauce cooks. Garlic (like all alliums) gets a lot more mellow as it cooks, and the extremely intense flavor you're tasting now will fade into the background.
So you simply may not need to do much now - taste the sauce again in a couple hours and re-evaluate. There's not a lot that you can do to target the garlic flavor specifically, other than adding more of the other ingredients to restore the overall balance of the sauce. If your overall cooking time is, say, 6 hours, and you check in another 2, that still leaves you a decent amount of time to add more of everything else for the last few hours of cooking.
But don't panic immediately; give it a little time and see how well it mellows out. It's likely fine and you have ample time to make more corrections.
answered Jun 27 '18 at 18:24
logophobelogophobe
13.9k2959
answered Jun 27 '18 at 18:24
logophobelogophobe
13.9k2959
answered Jun 27 '18 at 18:24
logophobelogophobe
13.9k2959
answered Jun 27 '18 at 18:24
logophobelogophobe
13.9k2959
13.9k2959
add a comment |
add a comment |
OK, my first thought is "garlic good, keeps vampires away". OK, so I like stronger garlic than many find socially acceptable. But in the future, if you are worried about to strong, harsh, roast it first to speed up the mellowing, or lightly saute in oil before you add to the sauce. Too much will turn it bitter.
In some dishes you can add dairy, but if you are making a tomato sauce, that is likely not an option.
Acid will help mask, but again, if you are doing a tomato sauce, you likely have plenty of acid already and are doing a long cook to mellow that out as well. When it is an option, add lemon, vinegar, wine, etc and some of the garlic will likely be masked.
Aromatics will mask some of the garlic to many tastes, basil or cilantro are often targeted, but parsley, a relatively neutral herb can also work without radically changing your sauce flavor. Like garlic though, too much can turn your sauce bitter.
Sweetening with sugar can cover, but is not always a choice for some sauces, but adding more sweet onion is often used as it can both sweeten without losing the savory nature of the dish, and compete with the garlic.
I would not go with any of those though until after giving time to see it the garlic will simply mellow out for you.
answered Jun 27 '18 at 21:56
dlbdlb
5,886925
add a comment |
OK, my first thought is "garlic good, keeps vampires away". OK, so I like stronger garlic than many find socially acceptable. But in the future, if you are worried about to strong, harsh, roast it first to speed up the mellowing, or lightly saute in oil before you add to the sauce. Too much will turn it bitter.
In some dishes you can add dairy, but if you are making a tomato sauce, that is likely not an option.
Acid will help mask, but again, if you are doing a tomato sauce, you likely have plenty of acid already and are doing a long cook to mellow that out as well. When it is an option, add lemon, vinegar, wine, etc and some of the garlic will likely be masked.
Aromatics will mask some of the garlic to many tastes, basil or cilantro are often targeted, but parsley, a relatively neutral herb can also work without radically changing your sauce flavor. Like garlic though, too much can turn your sauce bitter.
Sweetening with sugar can cover, but is not always a choice for some sauces, but adding more sweet onion is often used as it can both sweeten without losing the savory nature of the dish, and compete with the garlic.
I would not go with any of those though until after giving time to see it the garlic will simply mellow out for you.
answered Jun 27 '18 at 21:56
dlbdlb
5,886925
add a comment |
OK, my first thought is "garlic good, keeps vampires away". OK, so I like stronger garlic than many find socially acceptable. But in the future, if you are worried about to strong, harsh, roast it first to speed up the mellowing, or lightly saute in oil before you add to the sauce. Too much will turn it bitter.
In some dishes you can add dairy, but if you are making a tomato sauce, that is likely not an option.
Acid will help mask, but again, if you are doing a tomato sauce, you likely have plenty of acid already and are doing a long cook to mellow that out as well. When it is an option, add lemon, vinegar, wine, etc and some of the garlic will likely be masked.
Aromatics will mask some of the garlic to many tastes, basil or cilantro are often targeted, but parsley, a relatively neutral herb can also work without radically changing your sauce flavor. Like garlic though, too much can turn your sauce bitter.
Sweetening with sugar can cover, but is not always a choice for some sauces, but adding more sweet onion is often used as it can both sweeten without losing the savory nature of the dish, and compete with the garlic.
I would not go with any of those though until after giving time to see it the garlic will simply mellow out for you.
answered Jun 27 '18 at 21:56
dlbdlb
5,886925
OK, my first thought is "garlic good, keeps vampires away". OK, so I like stronger garlic than many find socially acceptable. But in the future, if you are worried about to strong, harsh, roast it first to speed up the mellowing, or lightly saute in oil before you add to the sauce. Too much will turn it bitter.
In some dishes you can add dairy, but if you are making a tomato sauce, that is likely not an option.
Acid will help mask, but again, if you are doing a tomato sauce, you likely have plenty of acid already and are doing a long cook to mellow that out as well. When it is an option, add lemon, vinegar, wine, etc and some of the garlic will likely be masked.
Aromatics will mask some of the garlic to many tastes, basil or cilantro are often targeted, but parsley, a relatively neutral herb can also work without radically changing your sauce flavor. Like garlic though, too much can turn your sauce bitter.
Sweetening with sugar can cover, but is not always a choice for some sauces, but adding more sweet onion is often used as it can both sweeten without losing the savory nature of the dish, and compete with the garlic.
I would not go with any of those though until after giving time to see it the garlic will simply mellow out for you.
answered Jun 27 '18 at 21:56
dlbdlb
5,886925
answered Jun 27 '18 at 21:56
dlbdlb
5,886925
answered Jun 27 '18 at 21:56
dlbdlb
5,886925
answered Jun 27 '18 at 21:56
dlbdlb
5,886925
5,886925
add a comment |
add a comment |
just use less garlic .
answered 18 mins ago
jamba jashjamba jash
1
New contributor
jamba jash is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Welcome to Seasoned Advice! Please take the tour and browse through our help center, especially How to Answer: This is not an answer to the question.
– Stephie♦
just now
add a comment |
just use less garlic .
answered 18 mins ago
jamba jashjamba jash
1
New contributor
jamba jash is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Welcome to Seasoned Advice! Please take the tour and browse through our help center, especially How to Answer: This is not an answer to the question.
– Stephie♦
just now
add a comment |
just use less garlic .
answered 18 mins ago
jamba jashjamba jash
1
New contributor
jamba jash is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
just use less garlic .
answered 18 mins ago
jamba jashjamba jash
1
New contributor
jamba jash is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 18 mins ago
jamba jashjamba jash
1
New contributor
jamba jash is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 18 mins ago
jamba jashjamba jash
1
answered 18 mins ago
jamba jashjamba jash
1
1
New contributor
jamba jash is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
jamba jash is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Welcome to Seasoned Advice! Please take the tour and browse through our help center, especially How to Answer: This is not an answer to the question.
– Stephie♦
just now
add a comment |
Welcome to Seasoned Advice! Please take the tour and browse through our help center, especially How to Answer: This is not an answer to the question.
– Stephie♦
just now
Welcome to Seasoned Advice! Please take the tour and browse through our help center, especially How to Answer: This is not an answer to the question.
– Stephie♦
just now
Welcome to Seasoned Advice! Please take the tour and browse through our help center, especially How to Answer: This is not an answer to the question.
– Stephie♦
just now
add a comment |
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What type of sauce are you using for the spaghetti?
– Elcubanitoese506
Jun 27 '18 at 17:55