Garlic losing flavor when cooked?
I grew Italian Late and German Porcelian garlic over the winter, first time growing them. I harvested and cured them a few weeks ago.
I brought in 2 heads to cook with this weekend. I used a clove in some scrambled eggs and I couldn't taste it! I ate a raw clove and it was hot and strong.
I put a whole peeled and crushed 2 1/2" head in the crock pot with about a quart southern peas. No garlic flavor, only a hint of garlic in the smell!
I got them mixed up so I'm not sure which is which. I think it is the Italian since it has a red tint on the skin.
Are they just supposed to be eaten raw? I'm baffled!