INGREDIENTS

INSTRUCTIONS

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

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