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In Uganda some people don't like garlic at all but we all know the importance of garlic and some foods are just tasteless without garlic. So as a training chef I put a small pinch but for the times when I put a little too much of it, I use lime, oranges or lemon.


This is called waxy breakdown. It's a defect rather than a disease, so you don't have to worry about a microbe or parasite. My neighbors have used affected cloves and they're still alive, though I've never been able to make myself use them because of the texture.


I've watched how hey do it at some restaurants by cooking the beans first and then putting them in a bowl and tossing them with garlic that is added at that point. This eliminates the potential of the garlic getting overcooked and ruining the dish while also making it easier for the garlic to stick.


I use a microplane zester/grater to essentially reduce my garlic to very fine shreds, almost a paste: This produces fine enough pieces of garlic that they essentially become part of the sauce. It also really maximizes the flavor because of the increased surface area. The only issue with this method is that the very fine pieces of garlic can burn easily, ...


Likely the bitterness has nothing to do with this particular combination of ingredients. Rather, the blending process can break down the structures of each of the ingredients far more thoroughly then chopping and allows bitter compounds to leach out and saturate the overall mixture. Garlic in particular can be bitter if it's been pulverized, but it gets ...


I'm going to guess that you're using fresh garlic, because I had that problem with another dish. I solved it by toasting my chopped fresh garlic for five minutes at 250°F on a pre-heated cookie sheet first lightly sprayed with Pam with Olive Oil. That way, it's dry on the outside (and thus more prone to sticking), but still moist and tender on the inside.

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