Garlic is not just an ingredient; it’s a lifestyle.
Many recipes list garlic as the first thing to add, which is hardly surprising given how much flavor the bulbous plant packs. Some may call for more garlic than others (though, let’s be honest, that is something that should be measured with your heart!) but the way garlic is prepared actually makes a difference to how strong of an impact it makes. Here’s how to get a clove for every flavor.
Mild
The wonderful thing about garlic is that even a little goes a long way. Just a smidge of the stuff can add extra dimension to a dish, allowing the garlic flavor to be enjoyed but not overpowering. The best way to achieve this is by keeping the cloves whole. Cooking them in oil to create garlic confit imbues a delicious nuttiness.
Moderate
Breaking down the walls of the garlic clove is what makes garlic taste the way we know and love. The process allows for the production of a chemical compound called allicin which provides garlic with its signature aroma and taste. Slicing the cloves releases enough allicin to give off that garlicky taste, but keeps the potency at bay. If you do prefer it a bit stronger, chop it finer.
Strong
True garlic lovers know that a mincer is an essential kitchen tool. By pushing your cloves through the gadget (and even mashing it further) it ensures that the maximum amount of allicin comes to the pungent party!
