[Sca-cooks] soft garlic for Elizabeta

Stefan li Rous StefanliRous at austin.rr.com
Wed Aug 26 15:08:10 PDT 2009

Elizabeta of Rundel commented:
<<< There are, though, certain textures that I absolutely
cannot handle, and onions are a major NO for me.  Onion powder is fine,
anything else onion related, no way.  Same with Garlic, I love the  
us the hell out of garlic powder and/or garlic salt, but garlic itself
unless cooked to absolute mush, won't come near me. >>>


Have you tried baked garlic? We've had several discussions on this in  
the past.

When I've had it, at home and in restaurants, the garlic has been  
creamy and spreadable, perhaps within your acceptable range. You can  
find much of these discussions and recipes in this Florilegium file in  

garlic-msg        (59K)  1/29/08    Medieval use of garlic. Garlic  

And if this isn't quite cooked enough for you, there is a variation  
using a combination of period and modern methods (the baked garlic may  
or may not be period) where the garlic is baked sitting in chicken  
broth which might be acceptable to you.

"A modern method for preparing garlic combines the two.  Put chicken  
broth in
a dish to provide about 1 inch depth.  Cut the tops from an appropriate
number of bulbs of garlic and stand then top down in the broth.  Bake  
at 300
degrees F for about an hour or until soft.


There are also some garlic sauces given in this file, and probably in  
the sauces-msg file in the FOOD section as well, which might also fit  
your requirements.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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