Garlic in dashi, blender?
What do you think about using a blender to get garlic into dashi?
I’ve got homemade dashi (konbu, bonito, strain), but I find that simply simmering garlic doesn’t impart that oh-my-god-this-is-heaven flavor. How about simmering garlic and then blending it in? Will that reach you-know-it-on-first-sip greatness without overpowering the clarity of Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude