To avoid burning garlic, many recipes call for sautéing other aromatics first, like onions, carrots, and celery, and then adding the garlic for the last few minutes.
Preparation of garlic is equally important. Although both minced and chopped garlic come from the same bulb, these two preparations yield different results, and using the wrong one can alter the taste of your dish.
Microplaned garlic is more pungent than minced. The intensity in a dish with garlic isn’t just dependent on how much garlic there is, but also how it’s been prepared. A single whole clove will deliver less intensity than a crushed one, a crushed clove will be milder than a sliced clove, and a sliced one isn’t as pungent as a chopped or pureed one—the more cells we rupture when cutting garlic, the more potent it is.
“According to McGee, there are plenty of other forces at play that also have an effect on the potency of garlic. Everything from the variety of the garlic, to the temperature where it’s grown (cold apparently makes for stronger garlic), and what kind of fat it’s cooked in (butter leads to milder garlic flavors while unsaturated vegetable oils unleash more assertive ones) can change how it smells and tastes”. #chef #foodie #delicious #restaurant #chefstable #garlic #sustainable #dinner #cooking #cookware #kitchen @sitramusa