Garlic Information

Title:
Garlic Information

Yield:
1 Servings

Categories:
Food,
Information




Ingredients:




---------------------------------SEE
BELOW---------------------------------






 Garlic contains some very volatile oils that are released when it's crushed


 or pressed. As garlic's cell walls are smashed, its oils react with its


 natural enzymes, and the smell and taste become exceedingly strong. If used


 immediately in raw preparations, the pungent pulp and extracted juices from


 pressed or pureed garlic give your dish a pronounced spicy flavor.


 Unfortunately, these oils don't last but turn rancid quickly and linger on


 hands, breath, and cutting surfaces. Pressed garlic doesn't hold up well


 when heated, either. It turns bitter and quickly loses its characteristic


 garlic flavor.


 


 When you mince or chop garlic, the oils aren't violently forced out but are


 left to slowly season your food as its cooks. Also, the enzymes that make


 garlic pungent are destroyed by heat, so the garlic flavor is more apt to


 mellow as it cooks.


 


 In general, the longer the cooking time, the larger you can leave the


 pieces Of garlic. Finely minced garlic may also be used in vinaigrettes and


 salsas where the high acidity of the food will help break down the garlic


 and bring out its flavors.


 


 As a rule, the more aggressively garlic is handled, the more aggressive and


 short-lived its flavor.


 Posted to recipelu-digest Volume 01 Number 382 by RecipeLu


 
on Dec 18, 1997