I've been experimenting with tzaziki and skordalia, and looking for ways of getting strong, hot, raw garlic flavor but with less of a sharp bitter bite.
First, I've never heard this distinction, even though it is clear to my tongue, and other garlic-lovers I know.
I've tried fancy hard-neck garlics, fresher (I thought) vs. older garlic heads, slicing before crushing, and the use of salt and olive oil.
So far, mortar and pestle seems to work best. Then I learned that Greek cooks use a "goudi" -- a tall, wooden mortar and pestle. Mine is a broad marble one. Is it worthwhile finding a true goudi?
Has anyone had similar experiences? Is there any explanation? Any ideas, help, resources?
THANK YOU Chow-ers
P.S. To clarify, I'm a huge garlic fan. I LIKE the strong heat of raw crushed garlic, but there can also be another quality -- I'm calling it bitter -- that I don't like, and isn't always present.
I'm delighted with all the feedback.
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