food experimentation

[hypatia42]

I am trying to get roasted garlic flavor evenly incorporated into the egg cream mixture for a quiche. In the attempt to do this I first mashed the roasted garlic in bowl. They I poured about 1/3 of the cream into the bowl and warmed it in the microwave. I hope this doesn't give the whole thing a taste of warm milk, warm garlicy milk. We shall see what happens.

Comments

[onyxtwilight.livejournal.com]

Oughta work fine. I'd put it in a blender with the cream, myself, but then I tend to leave the garlic in large, buttery pieces. :-)

[hypatia42.livejournal.com]

I'm making small individual sized quiches. I wanna make sure the flavor is incorporated all the way thru all of them. I didn't think of the blender but I really don't wanna clean the damn thing. How much cream for 5 eggs do you use?

[onyxtwilight.livejournal.com]

Honestly, I never measure. My recipe book says two cups for four eggs, and I can't figure out why, because that's too much. Of course, I use heavy cream and it calls for light. For five eggs, I'd use a cup or so.

[hypatia42.livejournal.com]

I used more than a cup but not two. It/they are great.

[dawningday.livejournal.com]

I really hope you let us know how this turns out...

[hypatia42.livejournal.com]

sharing to the world in general? Or just you here in this space?

[dawningday.livejournal.com]

Either way. Don't know what took me so damn long to respond...

[hypatia42.livejournal.com]

s'all good. I've been kinda crazy and not available much anyway.

They turned out really well actually. The garlic flavor was more muted than I generally like it but that allowed for the rest of the flavors to shine and since they weren't for me my preferences were not being followed. I'd say that it is a great way to distribute roasted garlic flavor evenly in a dish.