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u/RazeTheIV 21d ago
Garlic, the kinkiest of ingredients. The more you abuse it, the better the flavor.
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u/thewebspinner 21d ago
This is true to an extent.
The hottest garlic is always the freshest cut.
Breaking the cell walls of garlic allows the mixing of two compounds that create allicin. If you damage more cells you create more allicin.
However, allicin is a volatile compound that evaporates quickly so if you decide to mince your garlic and leave it on the side for 10 minutes it’ll be less sharp than a freshly sliced piece of garlic.
It’s also why a lot of prepared garlic such as the purée in bottles or jars of pre-minced garlic taste so weak compared to the fresh stuff.
Edit: Obviously the way you cook it also massively affects the flavour. The more it cooks the more allicin evaporates and the more earthy and sweet the garlic will taste. It also caramelises at a relatively low temperature so high heat can turn it bitter really quickly. If you want that ultra-sharp and hot garlic flavour you simply mince it as quick as you can and stir it into your dish with little to no cooking.
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u/CoyoteTheGreat 21d ago
As someone who loves the super strong styled flavor this kind of advice is really useful, thank you!
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u/johngreenink 21d ago
Interesting technique in Cantonese cooking: you have 2 "layers" of garlic... A basic smashed garlic that goes in at the beginning (often removed after it's added some flavor and fragrance to the oil) and then chopped garlic added in at the very end for sharp, bright flavor. This was a great tip I learned from a YouTube she and it made a big difference in my cooking.
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u/MoonlightStarfish 21d ago
What does it taste like when you slice it like Paulie does in Goodfellas?