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I agree that throwing garlic into everything can be a crutch for "I want it to have flavor" that maybe just learning how to properly salt a dish can cover. That said, when you actually want garlic flavor, you can control how face-melting it gets by limiting the amount of allicin created as you process the cloves. Serious Eats has a couple of articles on how pungent and hot garlic gets based on the method used to chop/mince/puree it. https://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html ... and then there's a really fun trick for taming the heat of garlic while getting flavor ... blending it, skin-on, in acid (lemon juice in this particular recipe). https://www.seriouseats.com/2016/03/the-food-lab-how-to-make-great-hummus.html
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Mar 13, 2019 19:24
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| # ¿ May 9, 2024 20:26 |
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