Originally Posted by b1os
mm said he had this problem with EVERY dish. And I can't think of chopped/minced garlic always being too intense. That's why I said use less.
It very well may be that I was just using too much chopped garlic. But ever since I stopped adding it, and simply infused the oil or butter with a clove or two, the flavors have been much more subtle and pleasant. It was mostly when cooking vegetables, like spinach or chard, that it became overpowering: I'd add only a half of a cloves worth, minced. I don't like my food to taste garlicky; I just like the essence of it.