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Garlic

Garlic can be fickle, some people can’t get enough while others suffer heartburn. 

When people suffer from garlic burn it’s generally after they eat raw or lightly cooked garlic. Curries and other well cooked dishes don’t give much of a problem but meatballs and sausage rolls can stay with you and anyone near to you for hours.  If you’re one of the lucky ones and most of us are, use your garlic with a flourish.  If you're not so lucky then there are a few things you can do to help.

If you are allergic to garlic, or onions for that matter, try using a little asafoetida instead.  Asafoetida may have the unflattering nickname of devils dung but used sparingly it is delicious.  Since asafoetida is a member of the celery family, there's no allergy problems, making it a worthy substitute. At first, try substituting ⅛ teaspoon of asafoetida for 1 clove of garlic.  Beware, it has a strong flavour that easily overpowers other ingredients. Another thing to be aware of is that asafoetida will loose its flavour quickly during cooking so you need to add it at the end.

If your problems are more the discomfort of garlic burn and repetitiveness, try rubbing a cut clove of garlic onto your plate.  You will create the fresh garlic aroma and it won’t hang around to give you problems.

Using garlic granules can be a great way to add flavour and the method of drying tames the garlic.  Sometimes you can tell the difference between fresh and granules, I wouldn’t recommend using granules in a salad.  If you're cooking a spicy meatball or a flavourful sausage it's an easy substitute that you won’t notice enough to suffer the alternative.  A ¼ of a teaspoon of granules for a clove of garlic is a good starting point, just don’t be too heavy handed or the beast will reawaken.

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