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Suggest a better descriptionGarlic contains some very volatile oils that are released when its crushed or pressed. As garlics 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 dont last but turn rancid quickly and linger on hands, breath, and cutting surfaces. Pressed garlic doesnt hold up well when heated, either. It turns bitter and quickly loses its characteristic garlic flavor. When you mince or chop garlic, the oils arent 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
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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