I often see this direction in recipes: "rub the toast (or bread or whatever) with a cut clove of garlic.."
And I always think "HUH???" If I rub the bread or toast with the garlic:
a) it takes forever (itty bitty garlic and big slice of bread)
b) it's easy to poke the garlic through the bread
c) who can even taste the garlic with this method? I feel that I might as well just wave the garlic over the toast and the taste (or lack thereof) would be the same....
Anyone want to educate me?
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