Cut, diced, pulverized, confited, cooked, and bubbled: There are apparently a zillion approaches to plan garlic, that cherished staple of such a significant number of awesome foods. Be that as it may, would you say you are setting it up accurately for your necessities?
Suffice to say, this research will walk you through a few of garlic’s most popular preparations, explaining how each affects its taste and benefits
Slicing garlic is a good way to get “the essence of garlic, without it being overwhelming.
You will want to cook your onions three quarters of the way, then add the sliced garlic, so it “sweats but doesn’t get burned.” Burned garlic is acrid and can ruin a whole dish.
Chopped or minced garlic will lend “kind of your most classic garlic profile when you’re looking for pungent,” says Robbins. She’ll mince when she wants garlic to coat the other ingredients—whether chopping it for an Italian vinaigrette intended to slick greens or incorporating into a sauce. It makes sense if you think about it: You wouldn’t want slices of garlic floating around in a tomato sauce.
When mincing, keep in mind that you don’t want to overwork the cloves. “A lot of people will smash, then cut,” but that releases a lot of oil right on to the cutting board, getting the garlic wet and making its texture less even. “We don’t advocate throwing it on a board and chopping it randomly.
The “most mild version” of garlic cookery will deliver an unexpected sweetness, says Robbins. She peels a ton of garlic, cooking it very, very slowly on the stovetop over low heat for hours in canola oil, chicken fat, or duck fat. (This technique is called confiting.) The cloves don’t pick up much color with this method, but they become very soft, sweet and delicate. Smash them and throw them incannellini bean dishes, add them to pastas, or spread them on focaccia.
Roasting garlic is a technique similar to confiting, but you typically do it in the oven adding olive oil to a whole head, then wrapping it up tightly, so the cloves become golden brown and very plush. Flavor wise, this will be “deeper, darker, more intense, a little less sweet” and occasionally a little more bitter than confiting garlic.
In Northern Italy, where Robbins trained, she would often see people smashing or crushing garlic cloves, adding them to sauces or oils, and removing them before serving a dish. “If you want a mild garlic flavor and you’re just gonna throw a couple cloves in your sauté to perfume your oil or chicken stock or something like that,
Boiling cloves of garlic can help remove its bitterness and pungency. You could bring cloves to a boil in cold water, changing out the water three times, then add those whole boiled cloves to cream to infuse it.