I found out by accident one day that the counter for garlic is sugar!

I probably am the only one that would use too much garlic or not follow a recipe exactly to have this happen.  I was thinking just in case I would share this as it worked like a charm saved the day to be able to balance the garlic taste with sugar.  Simple and successful!

Kind of a quiet cookbook or cooking forum!! Anyone else have any hints or tips to share? I am sure I could use them!

Thanks!!

I didn't know you could use too much garlic.

I didn't either, LOL!!  Interesting tidbit though!

You can put a potato in soup or stew if you get it too salty, and it will take the salt level down.  That's the only other one that comes to mind.

Just thought of another one, put so1/4-1/2 teaspon of baking soda in your tomato soup, or tomato based sauces.  It neutralizes some of the acid and intensifies the tomato flavor.

Stephanie great counter on the garlic.  I've put to much garlic on things because I love it so much.