INGREDIENTS

INSTRUCTIONS

1997    
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 <recipelu@geocities.com> on Dec 18,

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