Do you use powder, minced or fresh? Previous two the fix is just to use more but with fresh it’s a little more finicky. When you’re mincing your fresh garlic cut it a bunch of times, add some kosher salt and just scrape and mush everything together with your knife. Garlic flavor comes from the compounds locked behind the cell walls so you’ve got to breach as many of those cell walls as possible if you want max garlic flavor.
Also as the other guy said heat will also denature the garlic flavor quite a bit so if you want that super sharp fresh garlic taste then it needs to be hot as little as possible.
What causes this? As pungent as garlic is, why is there never enough in the dish, no matter how much I add?
Do you use powder, minced or fresh? Previous two the fix is just to use more but with fresh it’s a little more finicky. When you’re mincing your fresh garlic cut it a bunch of times, add some kosher salt and just scrape and mush everything together with your knife. Garlic flavor comes from the compounds locked behind the cell walls so you’ve got to breach as many of those cell walls as possible if you want max garlic flavor.
Also as the other guy said heat will also denature the garlic flavor quite a bit so if you want that super sharp fresh garlic taste then it needs to be hot as little as possible.