If we have something savoury on toast, I quite like a small amount of raw
garlic on it as well. Although the rest of the family like garlic they find
putting it on in in chunks this way is too strong a taste.

Is it possible to advise a novice how he might make a 'garlic' spread that
was not too strong and could be put thinly on toast and also keep for a few
days in a jar. thanks for any advice.

On May 3, 11:40 am, "JWBH" > wrote:
> If we have something savoury on toast, I quite like a small amount of raw
> garlic on it as well. Although the rest of the family like garlic they find
> putting it on in in chunks this way is too strong a taste.
>
> Is it possible to advise a novice how he might make a 'garlic' spread that
> was not too strong and could be put thinly on toast and also keep for a few
> days in a jar. thanks for any advice.

How about roasting it first?

merryb said...

> On May 3, 11:40 am, "JWBH" > wrote:
>> If we have something savoury on toast, I quite like a small amount of
>> raw garlic on it as well. Although the rest of the family like garlic
>> they find putting it on in in chunks this way is too strong a taste.
>>
>> Is it possible to advise a novice how he might make a 'garlic' spread
>> that was not too strong and could be put thinly on toast and also keep
>> for a few days in a jar. thanks for any advice.
>
> How about roasting it first?


I seem to remember elephant garlic being milder than the ordinary garlic,
despite it's size!??

Andy

In article >, Andy <q> wrote:

>I seem to remember elephant garlic being milder than the ordinary garlic,
>despite it's size!??

Yep.

My only wish is that green garlic be available year-round.
Then I wouldn't bother with the dried stuff at all.

Steve

merryb wrote:

> On May 3, 11:40 am, "JWBH" > wrote:
> > If we have something savoury on toast, I quite like a small amount of
raw
> > garlic on it as well. Although the rest of the family like garlic they
find
> > putting it on in in chunks this way is too strong a taste.
> >
> > Is it possible to advise a novice how he might make a 'garlic' spread
that
> > was not too strong and could be put thinly on toast and also keep for a
few
> > days in a jar. thanks for any advice.
>
> How about roasting it first?


Or freezing...

I buy peeled garlic cloves at the Asian stores, there is always too much too
use in a reasonable time so I just pop half or so of the cloves into a
ziploc and thence the freezer...works fine for soups 'n stuff. After
freezing the flavor is somewhat milder...plus which the texture is mooshier.

Or simply go with roasting as the posters suggested...

Also try elephant garlic, the cloves are larger and somewhat milder...

At my local stupormarket (Treasure Island in Chicago) peeled garlic cloves I
saw last night are $4.98/pound, at the Asian places around a dollar...ya
gotta love the concept of "mark - ups", lol. I LUV buying like a pound tray
of peeled garlic cloves for a buck or so at the Asian stores, makes me feel
all smug when I see the nonsensical prices regular groceries charge... :-)

--
Best
Greg

JWBH wrote:
>
> If we have something savoury on toast, I quite like a small amount of raw
> garlic on it as well. Although the rest of the family like garlic they find
> putting it on in in chunks this way is too strong a taste.
>
> Is it possible to advise a novice how he might make a 'garlic' spread that
> was not too strong and could be put thinly on toast and also keep for a few
> days in a jar. thanks for any advice.

Roast it. The cloves get soft and spreadable and develop a milder, nutty
taste that is nowhere near as harsh as fresh garlic. It should keep for a
few days in the fridge.

via newsgroup and email:

JWBH wrote:
> If we have something savoury on toast, I quite like a small amount of raw
> garlic on it as well. Although the rest of the family like garlic they find
> putting it on in in chunks this way is too strong a taste.
>
> Is it possible to advise a novice how he might make a 'garlic' spread that
> was not too strong and could be put thinly on toast and also keep for a few
> days in a jar. thanks for any advice.
>
>

Would it work for you to mash the garlic well and combine with a bit of
butter? I would also recommend a wide-mouthed jar so you can cover the
garlic butter closely with plastic wrap (clingfilm), before adding the
cover, to prevent the garlic from being exposed to any air. I also
would not keep this mixture more than two or three days.

You could also do this with olive oil, but butter seems more appropriate
on toast.

gloria p

JWBH wrote:
> If we have something savoury on toast, I quite like a small amount of raw
> garlic on it as well. Although the rest of the family like garlic they find
> putting it on in in chunks this way is too strong a taste.
>
> Is it possible to advise a novice how he might make a 'garlic' spread that
> was not too strong and could be put thinly on toast and also keep for a few
> days in a jar. thanks for any advice.
>
>

Roast it, it will have a mild garlic flavor and be spreadable:

http://www.care2.com/channels/solutions/food/566

JWBH wrote:
> If we have something savoury on toast, I quite like a small amount of raw
> garlic on it as well. Although the rest of the family like garlic they find
> putting it on in in chunks this way is too strong a taste.
>
> Is it possible to advise a novice how he might make a 'garlic' spread that
> was not too strong and could be put thinly on toast and also keep for a few
> days in a jar. thanks for any advice.
>
>

Roast the garlic, mix it with a little olive oil and salt, and store
it in the fridge (DON'T store it at room temperature) for a few days.

Serene

"JWBH" > wrote in message
...
> If we have something savoury on toast, I quite like a small amount of raw
> garlic on it as well. Although the rest of the family like garlic they
> find putting it on in in chunks this way is too strong a taste.
>
> Is it possible to advise a novice how he might make a 'garlic' spread that
> was not too strong and could be put thinly on toast and also keep for a
> few days in a jar. thanks for any advice.
>
I grate raw garlic until it is very fine. Or grind it in a small food
processor.
I put that into a small pyrex bowl, add enough extra virgin olive oil,
and cook it in the microwave for a very short time, 2-3 minutes at power #3
in a 700 watt oven. This takes the harsh taste away. The oil covered
garlic will last a long time in the frig. I suppose you could freeze this,
though I've never tried.
I always do this when making garlic bread. The harshness always disappears.

Kent