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health26m ago
How You Cut Garlic Matters — Here’s When Chefs Say to Slice, Mince, or Crush It
- Crushing garlic dramatically intensifies flavor by breaking cell walls and releasing allicin, ideal for sauces and marinades.
- Sliced garlic provides a milder flavor and works well in quick pasta sauces and vegetable sautés.
- Minced garlic distributes flavor evenly but risks burning quickly if overcooked.
- Microplaning or mashing garlic yields the most robust flavor and is ideal for raw applications.
- Cooking whole garlic cloves mellow their sweetness, suitable for braising or confit.
- Removing the germ can make garlic easier to digest and milder in flavor.
- Thin slices cook quickly and can burn if not watched, so timing is crucial.
- Acronyms aside, the article emphasizes adapting garlic prep to your dish’s needs and intensity.
- Gastronomic guidance from professionals includes chefs Juan Urbieta and Ann Ziata on when to crush or slice garlic.
- The article aggregates multiple expert opinions to tailor garlic prep to dish goals.
- Whole cloves can be used to infuse flavor into braising liquids and sauces.
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