Quote:
Originally Posted by bower
I'm hoping that someone can give me advice about Spanish Roja. I have a lot of it this year.
I really like the flavor of SR when it's raw, but I've been really disappointed using it in cooking - the flavor is so easily gone! 
- Used some in roasted tomato sauce - no garlic taste detectable at all.
- Used a ton in chinese food stir fry - got one little taste from a larger piece, nothing else.
etcetera... it is basically wasted on cooking. 
I had thought to make garlic powder with the extra but I can only guess that it too will be tasteless if used in cooking. 
What to do with it? (aside from the 'toum' recipe that uses a whole cup of raw cloves   ) |
Add the garlic late in the cooking the more you cook it the milder it gets.