Desensitized Garlic--does anyone know how to do this?

M

marilynfl

Moderator
We recently had some at a new winebar/deli in our area. I normally shy away from garlic as its strong flavor strikes a hostile takeover with my tastebuds...(what's that? yes...I can hear Moyn moaning and shaking her head). It was with actual trepidation that I tried them.

They were fabulous! Crunchy, slighty sweet, slightly hot and NOT bitter garlicy at all. They went great with the various meats and cheeses on the platter.

I queried the owner and he says they're brined in wine and sugar with peppers. The company is "Dellalo" out of Jeanette, PA. I've linked their website, but you only find the word desensitized in the link for gift baskets, so I'm a tad confused there.

I've tried the "boil the cloves in milk" trick, but that seemed to cook the garlic. Instead, these desensitized ones were hard and crunchy and very tasty.

https://www.delallo.com/products.php?resultpage=2&cat_id=136

 
Hi Marilyn, not sure about 'densensitized' but (tips)...

I've not heard that term before, unless in relation to allergy and allergy shots, but my late uncle used to pickle garlic cloves and they were exactly as you described (crunchy, just like good pickles). My guess is that it was a pretty basic recipe, hopefully someone will have a T&T for you.

However in terms of minimizing the unpleasant effects of garlic, simply remove the germ (the inner portion that, if left alone, would sprout), and I've found you have no garlic 'reverb'. All the great taste of garlic without the lasting effects of garlic breath, the need for antacids, etc. Whether raw, or even before cooking (though reportedly cooking mitigates the volatility of garlic), I began removing the germ about 15 years ago and noone complained about garlic reverb again. I learned this trick watching a TV episode (Master Chefs? not sure) with Julia Child & Alice Waters.

And if you do have garlic reverb, I was taught in Greece to drink a shot of ouzo (or gin), that it neutralizes the garlic. Though one might surmise that, in the case of ouzo, you simply no longer care what garlic is... ?
*g*

 
And I was thinking, "I don't have any after effects from garlic" ...then got to the part about the

gin! Mystery solved, lol.

 
No recipe, but if yoyu have a market with a good Asian section...

Look for some Japanese pickled garlic. They would be in the refrigerated section, and you can't miss them - they look unnaturally hot pink!

They're flavored with shiso (perilla leaf) and I love them. They're also crunchy, and tasty, and I can eat the whole bag! Altho I really shouldn't.....

smileys/smile.gif

 
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