Softening the blow of raw garlic
By The Arkansas Democrat-Gazette
This article was published January 22, 2013 at 11:11 a.m.
Raw garlic packs quite the punch and unless you want to fend off vampires, sometimes dishes made with the culinary powerhouse are best avoided.
But there’s a way to temper that bite so Caesar salad, garlicky vinaigrettes and even garlic butter slathered bread can stay on the menu.
For details on how to temper raw garlic’s pungency, read Kelly Brant’s Front Burner column in Wednesday’s Arkansas Democrat-Gazette.
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