or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Adding some garlic kick to a restaurant sauce? Without having to carry around some cloves and a press, that is...
New Posts  All Forums:Forum Nav:

Adding some garlic kick to a restaurant sauce? Without having to carry around some cloves and a press, that is...

post #1 of 9
Thread Starter 

I often eat in a place that greatly under-seasons its food - especially sauces, and would like to kick the garlic up a couple notches (to quote somebody or other.)  Is garlic powder or granulated garlic more effective for this purpose? Or is there some other formulation that would work?  I tried garlic juice some time ago, and just didn't like it.

 

Once we work this out, maybe we could find some anchovy powder.  :peace:

 

Thanks,

 

Mike

travelling gourmand
Reply
travelling gourmand
Reply
post #2 of 9

Fried garlic flakes.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #3 of 9

Find some other place to eat.

post #4 of 9

You don't have any better restaurant options in your area?

post #5 of 9

Can you ask them to add extra garlic to your sauce so that you don't have to?  Personally I would never carry around my own seasonings to a restaurant, if I didn't like the food at a restaurant I'd go somewhere else rather than try to "fix it" in the dining area.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 9
Quote:
Originally Posted by MikeLM View Post
 

I often eat in a place that greatly under-seasons its food - especially sauces...

 

All restaurants should have clientele like you!

Just because you're such a tolerant person, here's a suggestion; umami in a tube. Has been on the market for a while, perfect for your next visit to that restaurant.

 

You can buy it online; http://www.amazon.com/Taste-Umami-Paste-Laura-Santini/dp/B003XKKCO8

post #7 of 9
Thread Starter 

As for the entirely reasonable suggestions that I eat someplace else... the restaurant is close, reasonable, and quite good, except for the garlic-wimpiness. So it's a self-imposed difficulty. 

 

I'm interested to try the fried garlic flake suggestion. Can I buy them, or will I have to fry them myself?  Which I can certainly handle...

 

Thanks all

 

Mike

travelling gourmand
Reply
travelling gourmand
Reply
post #8 of 9

You can get garlic paste in a tube. 

 

garlic olive oil

 

Chili garlic sauce from an asian grocer, or on a related style, sriracha or sambal oelek  This is more heat than garlic, but the garlic is still prominent in Chinese Chili garlic sauce.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #9 of 9

I would definitely ask them to kick the garlic up for you, or to provide a little fresh minced garlic on the side. If you are a regular you can approach them about this one desire and hopefully they would accommodate. I've asked for fresh minced garlic before because I love dipping bread in that with olive oil. I think substitutes are going to be just that, not as good as what it should be.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Adding some garlic kick to a restaurant sauce? Without having to carry around some cloves and a press, that is...