Garlic is among the most famous and in demand spices to ever grace our dishes. However, not everyone may like its flavor. To some, garlic provides a very distinct aroma to a particular dish, but to others the flavor can be too strong.
I have two homemaking tips to share on how to neutralize the flavor of garlic in your food.
Baking Soda Helps Absorb the Strong Flavor of Garlic
While doing a taste testing before you take the dish out of the stove, you find out that you put in too much garlic and somehow ruined the recipe. I know it’s bad, but there’s hope for you! If you have baking soda in your pantry, you’re in luck! Add a pinch of baking soda into the dish and stir well. The baking soda absorbs the too strong aroma and flavor of the garlic, saving your precious recipe.
Parsley Effectively Neutralizes that Strong Garlicky Flavor
Put a few flakes of parsley inside a tea infuser. Place the brew into your sauce and let it steep while the dish simmers on the stove. The parsley then absorbs the heavy flavor or garlic.
Well there you have it. Two easy but effective ways to neutralize the strong garlic flavor in your dish. No need to panic, your special dinner party is saved. 