In addition to all the helpful suggestions thus far:
a) For a hint of flavor, use an old trick. Rub a cut garlic clove on pieces of bread (e.g., on croutons or bruschetta) or on the inside of a salad bowl, then discard garlic and finish the dish.
b) Spear a clove or half clove on a toothpick to simmer for a while in a soup or stew, then remove before finishing cooking and serving.
c) The smaller and rawer the pieces of garlic added to a dish, the stronger the flavor will be. So, for a milder flavor, use whole and/or roasted garlic.
d) Some think removing the inner germ, especially if it is green, is good for all - those who love and those who hate garlic. I understand evidence for the benefits is absent or inconclusive, but (empirically) I have liked the results better than when leaving the germ in.
e) The chopping and mashing with salt makes a lovely, fine garlic paste which disperses throughout the dish. So start with small amounts and add to taste, as - once added - it is impossible to remove.
I like a hint of garlic but that's about it! So to get some hint when sauteing vegetables, for example, I add a little sliced garlic to the oil and let it look a bit to infuse the oil with some garlic flavor. The remove the garlic, add the vegetables, and proceed as normal.
You can experiment leaving the garlic in for more or less time -- enough to get a nice flavor but not something that a garlic-averse person would hate. I don't like the smell of garlic, either, so I make this a quick process!
Creamtea has some good suggestions. Depending on what you are making , I would infuse some garlic into some olive oil then you can pour it on your vegetables or meat to taste and leave your fiance's dish alone. I do it with veggies all the time. I like creamtea's idea of roasted garlic, you may be able to get him to like that as it has a totally different taste.
You may not convert him.
But you can try a few techniques to reduce the raw taste.
1. cut each clove in half and remove the germ (the sprout in the middle) especially if green.
2. mince, then mash with coarse salt to balance the flavor.
3. when there are tummy issues, I have briefly parboiled the cloves in water before mincing and cooking. It does reduce the flavor, but it's still there, only milder.
4. roasted whole cloves turn soft and sweet without strong garlicky flavor. They can be roasted with vegetables of choice like cauliflower, then squeezed over. If your fiancé still doesn't like it, squeeze over your portion, not his.
5. leave it out sometimes in favor of other seasoning; he deserves to have things his way too.
Thank you for all these great tips! Yes he gets it his way most of the time hence why I came on here for help. Time to open a new chapter of accepting a bit of garlic :)
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a) For a hint of flavor, use an old trick. Rub a cut garlic clove on pieces of bread (e.g., on croutons or bruschetta) or on the inside of a salad bowl, then discard garlic and finish the dish.
b) Spear a clove or half clove on a toothpick to simmer for a while in a soup or stew, then remove before finishing cooking and serving.
c) The smaller and rawer the pieces of garlic added to a dish, the stronger the flavor will be. So, for a milder flavor, use whole and/or roasted garlic.
d) Some think removing the inner germ, especially if it is green, is good for all - those who love and those who hate garlic. I understand evidence for the benefits is absent or inconclusive, but (empirically) I have liked the results better than when leaving the germ in.
e) The chopping and mashing with salt makes a lovely, fine garlic paste which disperses throughout the dish. So start with small amounts and add to taste, as - once added - it is impossible to remove.
You can experiment leaving the garlic in for more or less time -- enough to get a nice flavor but not something that a garlic-averse person would hate. I don't like the smell of garlic, either, so I make this a quick process!
Voted the Best Reply!
But you can try a few techniques to reduce the raw taste.
1. cut each clove in half and remove the germ (the sprout in the middle) especially if green.
2. mince, then mash with coarse salt to balance the flavor.
3. when there are tummy issues, I have briefly parboiled the cloves in water before mincing and cooking. It does reduce the flavor, but it's still there, only milder.
4. roasted whole cloves turn soft and sweet without strong garlicky flavor. They can be roasted with vegetables of choice like cauliflower, then squeezed over. If your fiancé still doesn't like it, squeeze over your portion, not his.
5. leave it out sometimes in favor of other seasoning; he deserves to have things his way too.