Blanching whole garlic bulbs
Last night I was blanching kale from my garden and accidentally threw in a whole garlic bulb. It blanched 3 minutes and then went into a water bath. It certainly was easy to peal. My question is does the blanching impact the taste negatively? I would roast this bulb. Thanks in advance.
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I have the same problem with late winter onions which have been stored a long time and taste very strong. Even the late winter red-onions which are normally rather mild in salsas; this time of year they can be mind jarringly hot and bitter.