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  #1  
Old 11-14-2006, 06:24 PM
katie1341 katie1341 is offline
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How do I fix too much garlic?

I never thought I'd say this, but I actually added too much garlic to something. I made 3 turkeyburgers last night, thinking that I'd have one last night, one tonight and one tomorrow night. When I make turkeyburgers, I usually put in some olive oil, hot red pepper, garlic, basil, and oregeno. Last night I put more garlic in that usual, and it's REALLY garlicky. For me to think there's too much garlic, it's a LOT.

Is there any way to fix them and still have them as burgers? I might wind up putting them in spaghetti or chili.
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  #2  
Old 11-14-2006, 07:10 PM
Bippy the Beardless Bippy the Beardless is offline
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I can hardly imagine a way to fix them or the concept of too much garlic
I susspect the use in spaghetti sauce will work very well, maybe even consider remaking them as meatballs, as fixing them would be difficult. Also consider frying up with potatoes (but I guess you are on some evil diet to be making burgers out of turkey to begin with).
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Old 11-14-2006, 07:38 PM
silenus silenus is offline
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Brain-freeze. There is no such thing as too much garlic. But you'd be better served mixing them with some starchy dish to lessen the goodness of the cloves.
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  #4  
Old 11-14-2006, 08:00 PM
Gatopescado Gatopescado is offline
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Eat them with A LOT of onion. And beer.
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  #5  
Old 11-14-2006, 10:22 PM
Agnostic Pagan Agnostic Pagan is offline
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Gotta agree with the above sentiments about too much garlic. HUH?!?!

That said, I've noticed cream sauces tend to lighten the flavor of garlic more than tomato-based concoctions. The acidity of the tomatoes seems only to strengthen the flavor.

How you would use turkey burgers with a cream sauce, I leave up to you.
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Old 11-14-2006, 10:22 PM
Manduck Manduck is offline
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Parsley can help
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  #7  
Old 11-14-2006, 10:40 PM
waterj2 waterj2 is offline
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I recall in college finding out that an intelligent person who knows his way around a kitchen can still have reached his twenties without learning what exactly the difference between a bulb of garlic and a clove of garlic is. The ensuing garlic bread arguably did indeed have a bit too much garlic. I mean, the stuff was pretty much heaped on top of the bread.
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  #8  
Old 11-14-2006, 10:41 PM
silenus silenus is offline
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And your point is...?
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  #9  
Old 11-14-2006, 11:36 PM
Malienation Malienation is offline
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Too much garlic? What is this strange phrase you are using?
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  #10  
Old 11-15-2006, 10:14 AM
gigi gigi is offline
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Quote:
Originally Posted by Agnostic Pagan
How you would use turkey burgers with a cream sauce, I leave up to you.
Turkey Burger a la king?
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  #11  
Old 11-15-2006, 10:35 AM
D_Odds D_Odds is offline
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I'm late to the party, but I also must comment that the only place where one will find something with 'too much garlic', one will also find unicorns, elves, the Loch Ness monster, and Bigfoot playing Texas Hold'Em.
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  #12  
Old 11-15-2006, 10:54 AM
BrainGlutton BrainGlutton is offline
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Well, what's the culinary backwards of garlic? Peppermint oil? Cloves? Brown sugar?
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  #13  
Old 11-15-2006, 12:36 PM
RetroVertigo RetroVertigo is offline
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The sugar in ketchup might help lighten the garlic taste.
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  #14  
Old 11-15-2006, 12:52 PM
Wensleydale Wensleydale is offline
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Too much garlic? No such thing, sometimes I will eat spoons of crushed garlic out of a jar but I digress. Fry up some onions and slice some cheese and then overdose the burger with a chillie or peri-peri sauce so that you will be complaining about too much chillie sauce, it will take your mind off the garlic. Sorry guess I was not too much help there. Oh well just enjoy it.
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Old 11-15-2006, 01:34 PM
Hippy Hollow Hippy Hollow is offline
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another vote for "no such thing." I love cooking chicken adobo, which needs an entire bulb of garlic... and I've been known to throw in another half bulb!
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  #16  
Old 11-15-2006, 03:31 PM
Jackknifed Juggernaut Jackknifed Juggernaut is offline
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Sometimes there's definitely "too much garlic" in food. I really hate it when the amount of garlic in one item drowns out the garlic in another one. Then you have to add even more garlic to the 2nd item, which makes the 3rd item inedible, since you've run out of garlic to add.

Plus, it's really difficult getting laid after surpassing the garlic threshold.
Plus, it's really annoying when someone who's eaten garlic tries to kiss you. I don't mind garlic on my own breath, but it's a different story on others' breath.
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  #17  
Old 11-15-2006, 05:06 PM
Scarlett67 Scarlett67 is offline
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Another person checking in who doesn't understand the premise of the OP. I understand the individual words "too," "much," and "garlic," but not when you string them together like that.
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  #18  
Old 11-15-2006, 05:42 PM
Beware of Doug Beware of Doug is offline
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Too Much Garlic

Ingredients:

1/2 pound pasta
1/4 cup Parmesan or Romano cheese, grated
24 cloves garlic, peeled and crushed
Olive oil to taste

Cook pasta till tender. Drain and sauté in pan of olive oil.
Add garlic. Stir thoroughly. Top with grated cheese and serve.
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  #19  
Old 11-15-2006, 05:50 PM
Lemur866 Lemur866 is offline
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Garlic will mellow when cooked. If you just grill a garlic meat patty quickly the garlic will still be raw-ish. But if you cook it for a longer time the garlic will smooth out. So making turkey meatballs in tomato sauce is definately a good idea if you simmer the meatballs in the sauce for 30 minutes or so.
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  #20  
Old 11-15-2006, 06:20 PM
pulykamell pulykamell is offline
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Quote:
Originally Posted by Wensleydale
Too much garlic? No such thing, sometimes I will eat spoons of crushed garlic out of a jar but I digress. Fry up some onions and slice some cheese and then overdose the burger with a chillie or peri-peri sauce so that you will be complaining about too much chillie sauce, it will take your mind off the garlic. Sorry guess I was not too much help there. Oh well just enjoy it.
Aw, do I miss the peri-peri/piri-piri/peli-peli I've had in South Africa.

As to the OP, I love garlic, but I do believe there's such a thing as too much garlic. Balance, people, balance! Flavors should work in harmony, not overpower one another. Have garlic bread or (my favorite), roasted/oven baked head of garlic with some fresh, crusty bread if you like garlic so much.

The best idea, I think, is Lemur's suggestion of letting some of the raw flavor cook out in a sauce. Otherwise, I really can't think of anything you can do. Perhaps make double turkeyburgers, and use one garlicky patty, and one bland turkey patty? Or some variation of this idea?
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  #21  
Old 11-15-2006, 08:44 PM
katie1341 katie1341 is offline
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OK, I made spaghetti sauce with them. It's actually very good. I was able to get 4 servings out of the 2 burgers, so I have dinner for the rest of the week! And I agree that it's very difficult to have too much garlic, but believe me, these burgers qualified. My basic philosophy of cooking is "if garlic won't improve it, chocolate chips probably will".
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  #22  
Old 11-15-2006, 08:51 PM
blondebear blondebear is offline
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For those in the "you can't have too much garlic!" camp: imagine my first use of the stinking rose. Instead of using one clove of garlic, I used one bulb of garlic. I don't even recall what the recipe was---all I can remember was that there was TOO MUCH garlic!!
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  #23  
Old 11-15-2006, 09:09 PM
Antigen Antigen is offline
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Quote:
Originally Posted by katie1341
OK, I made spaghetti sauce with them. It's actually very good. I was able to get 4 servings out of the 2 burgers, so I have dinner for the rest of the week! And I agree that it's very difficult to have too much garlic, but believe me, these burgers qualified. My basic philosophy of cooking is "if garlic won't improve it, chocolate chips probably will".
I'll pass on the chocolate-chip-garlic cookies, thanks.
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  #24  
Old 11-15-2006, 09:11 PM
Scarlett67 Scarlett67 is offline
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This seems as good a place to mention that I have a recipe for Garlic Cookies. I clipped it out of the newspaper; haven't gotten around to trying it yet. The garlic part comes from soaking some cloves in honey, then discarding the cloves and using the honey in the recipe.

Obviously I haven't experienced "too much garlic" yet.
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  #25  
Old 11-15-2006, 09:23 PM
pulykamell pulykamell is offline
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Quote:
Originally Posted by Scarlett67
This seems as good a place to mention that I have a recipe for Garlic Cookies. I clipped it out of the newspaper; haven't gotten around to trying it yet. The garlic part comes from soaking some cloves in honey, then discarding the cloves and using the honey in the recipe.

Obviously I haven't experienced "too much garlic" yet.
While we're at it there's lee's recipe for garlic fudge. I actually made it shortly after reading it, and it's pretty good.
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  #26  
Old 11-16-2006, 07:05 AM
IvoryTowerDenizen IvoryTowerDenizen is offline
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Quote:
Originally Posted by Beware of Doug
Ingredients:

1/2 pound pasta
1/4 cup Parmesan or Romano cheese, grated
24 cloves garlic, peeled and crushed
Olive oil to taste

Cook pasta till tender. Drain and sauté in pan of olive oil.
Add garlic. Stir thoroughly. Top with grated cheese and serve.

We make this dish, yum, but with added red pepper flakes or sauted little green chiles (fresh- I forget which one, my husband makes it). Spicy, yum!
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  #27  
Old 11-16-2006, 08:14 AM
gonzoron gonzoron is offline
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Perhaps you could add more turkey, olive oil, hot red pepper, garlic, basil, and oregano?

(The only time I could imagine too much garlic is if I'm at the bottom of a swimming pool filled with garlic and running out of air...)
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