Why Garlic?

June 27, 2017

 

Garlic's flavor is sharpest when raw. Minced garlic has a stronger flavor then chopped garlic because more allicin is produced. Allicin is produced when the cell walls are ruptured. The more a clove is broken down, the more allicin is produced.  Roasted garlic, cooked slowly to 150 degrees, has a mellow, slightly sweet flavor.  Garlic browned at very high temperature has a bitter flavor.

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