I love that you habitually double the garlic in my recipes ... but I doubt I'd ever stipulate removing the germ in a recipe for home cooks except for toum.
If you were working in a restaurant and making a garlic and cream sauce, you would likely always remove the germ to preserve the colour and mildness.
Young garlic doesn't have much of a germ, whereas the germ in older cloves is often large and green. Young fresh garlic is mild and sweet.
It also depends on what the garlic is being used for, on how it's prepared and on how it's being cooked: confit garlic is roasted until soft.
[
Collection
]
[
|
...
]