Serious Eats: Talk
Will raw garlic cook once pureed in a mash?
I made a decedent mashed cauliflower and accidentally pureed raw garlic instead of cooked garlic. I love garlic but it's far too strong, bordering on fire-throat.
Any suggestions on how to fix/cook it?
For example, if I bake it in a dish, do you think the garlic in it will actually cook?