Maybe these folks don't know how to treat it properly. It is very mild ( no comparison to 'real' garlic) so that expectation would be thrown out the window! Or maybe they simply had a bulb that was picked to soon. Who knows. Like I mentioned, it is like comparing onions to leeks.
My mom used to make tons of yummy assorted pickled veggies. She isn't here any more and have never tried to make my own. Plus my kitchen is too tiny!
No, we've never pickled them but from what I've read on this site this is a great way to use them up!
http://nicholsgardennursery.wordpress...

We used to grow this variety and would again if we had a garden! It has a much milder flavour and shouldn't be used as normal garlic. I never aged ours as the shelf life is much shorter IMO.
What have other people been saying? Yay or nay?
When cooking with elephant garlic, remember that it is not a substitute for the ordinary stuff. Instead it should used where a subtle hint of garlic is wanted without overpowering the rest of the food. Treat it as a "similar but different" ingredient when creating or experimenting with recipes.
It's often served raw in salads or it can be sliced and sauted in butter (be careful when cooking, it browns very quickly and can turn bitter). It's also frequently used to give a hint of flavour to soups and stews.
In terms of strength, I'd describe elephant garlic as being to garlic what leeks are to onions. The flavour is much less intense and rather sweeter. It has been described - somewhat unkindly - as "garlic for people who don't like garlic". (sourced from a garlic lovers forum),

Thanks for the explanation! I know the cheaper cuts (not all of them as you've pointed out) are best cooked long and slow. I agree, some beef rounds are dog food LOL. Up here we have top round (decent oven roast if done rare) bottom round is always braised or tossed in the slow cooker. For all the bother I'd rather roast proper cuts in the oven and the better tough cuts for all day slow cooking.
You've been a great help! Thanks and enjoy the rest of your weekend! :o)

Yes I know! I have three different sizes of them. My 'newest' one is a small 3 litre oval Rival- and has a hot spot. If it isn't filled to close to the top I can see that spot bubbling away LOL.
I wish when friends ask for help that they give more information. We are not mind readers and it is like squeezing a rock 6 times to figure out what is going on.
I was stumped as I consider myself a fairly accomplished cook (but your information taught me something) because tough meat in a slow cooker is a problem I have never experienced.
Thanks for helping! :o)
You must be from the States? I'm in Canada and we don't have cuts called flat cut brisket!
I will find out what size she is using and what cuts, size she uses and what she is putting in her liquids. I've done pulled pork roasts with not much sauce and it never fails to fall apart.
I will past on your rules and see if this cook hasn't thrown in the towel and is willing to try again. I know it gets expensive having to toss out meat.

thanks for clarifying this. Makes sense. I was trying to find an answer for a friend who told me all her stews turn out terribly tough in her slowcooker. Now I don't know what to suggest. This is what she sent me:
Whenever I use the slow cooker the meat comes out dry and tough.

Things I have tried:

Cooking on low longer - I have left it all day, still comes out dry and gross.

More liquid, less liquid - more liquid seems to make it less tough, but more dry. Less liquid and it is just tough and dry.

I brown the meat first.

I have tried watching for when it looks cooked. Still comes out dry.

I found this information that should help:

This may come as a surprise, but what is likely happening is that you are overcooking the meat. We tend to think that if you stew meat, the longer it cooks, the more tender and juicy it gets. In fact, this works only up to a point

Read more at KitchenSavvy: KitchenSavvy: Meat Dries Out in Slow Cooker http://www.kitchensavvy.com/journal/2...