Methods of Use (garlic)
Source of Recipe
unknown
Recipe Introduction
Methods of Use
You can vary the amount of garlic flavor released by how you prepare the garlic. The more juices and oils extracted, the more garlic flavor will be incorporated into the food.
Pressing - Garlic put through a garlic press or pureed release the most garlic oils and therefore provides the strongest garlic flavor.
Crushing - Releases the pungent flavor and natural juices of garlic. Good for use in sauces when you want a strong garlic flavor.
Minced - Finely minced garlic will release more oils than chopped or sliced garlic, but less than pressed or crushed. Great for flavoring oil to be used for sautéing.
Chopped - The chopping process does not extract a large amount of juice or oil. The amount of flavor obtained will depend on how small the garlic is chopped and allowed to dissolve in the cooking process. This method is good for use in salsas and stir-frys.
Slicing - Slices or larger pieces of garlic won't completely dissolve when cooked resulting in a lighter garlic flavor.
Browning - Garlic browned in oil imparts a very strong nutty favorite. While some recipes suggest browning others will warn against it. Try browning some minced garlic in a small amount of olive oil and see if you like the flavor.
Roasted (baked) - Cut the top of the head of garlic so garlic is exposed. Drizzle oil in garlic, place in garlic baker or wrap in foil. 30-45 mins on 400 degrees or until soft. . Cool. Slip from the skins by squeezing
|
Â
Â
Â
|
member logon
