The best way to use garlic while cooking can depend on the dish and personal taste. However, here are a few common methods:
Minced or pressed garlic: This is a great way to add a strong, pungent flavor to dishes such as pasta sauces, marinades, and stir-fries.
Whole cloves: Garlic cloves can be left whole and added to soups, stews, and braises to infuse the dish with garlic flavor.
Roasted garlic: Roasting garlic cloves in the oven can bring out a sweeter, more mild flavor that can be used in dressings, dips, and spreads.
Garlic oil: Garlic oil can be made by infusing oil with garlic and can be used as a flavorful cooking oil or as a finishing oil for dishes such as pasta and vegetables.
Garlic powder: Garlic powder can be used as a dry seasoning in dishes such as soups, stews, and rubs for meats.
It’s important to note that garlic can be overpowering if not used in moderation, so it’s best to start with a small amount and add more as needed. It is better to add garlic later in the cooking process, because it can become bitter of cooked for too long.
Ever wonder why garlic can be a little spicy on the tongue?
Garlic can sometimes be hot and spicy because of the presence of a compound called allicin, which is released when garlic is cut or crushed. Allicin is responsible for garlic’s pungent flavor and aroma, and it can also give garlic a spicy or hot sensation on the tongue. The amount of allicin in garlic can vary depending on factors such as the type of garlic, the growing conditions, and the way it is stored. Some varieties of garlic, such as hardneck garlic, are known to be more pungent than others, such as softneck garlic. The allicin content can also be affected by how long garlic is stored, as the allicin can break down over time. Freshly harvested garlic will have more allicin than garlic that has been stored for a long time.
Also, allicin can also be affected by the way garlic is prepared. Mincing or pressing garlic will release more allicin and result in a stronger, more pungent flavor and spicy sensation, while slicing or chopping garlic will release less allicin and result in a milder flavor.
Here is a recipe for Garlic Shrimp, to get you stared cooking with fresh garlic.
Ingredients:
- 1 lb. of shrimp, peeled and deveined
- 3 tbsp. of olive oil
- 4 cloves of garlic, minced
- 1/4 tsp. of red pepper flakes
- Salt and pepper to taste
- 2 tbsp. of lemon juice
- 2 tbsp. of parsley, chopped
Directions:
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and red pepper flakes and cook for about 1 minute, until fragrant.
- Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes per side, until pink and cooked through.
- Remove the skillet from the heat and stir in the lemon juice and parsley.
- Serve the shrimp over rice or pasta.
Enjoy!