10-05-2009, 08:12 PM
(10-05-2009, 07:22 PM)Nerese Wrote: I have a question:
How can I get that really strong garlic taste? I'm having having a hard time working with garlic eh.
Right now, what I know are: the more crushed, the better, don't toast the garlic like most people here usually do.
I'm asking because I'm working on a garlic-tomato spaghetti sauce.
Use garlic powder along with the garlic?