garlic
Taste Profile
Primary Flavor
pungent
Intensity
strong
Flavor Notes
Pairs Well With
Cooking Behavior
Garlic burns easily and turns bitter above 170°C. Slicing produces a milder flavor than mincing; mincing releases more allicin, the compound responsible for the sharp taste. Letting minced garlic rest 10 minutes before cooking maximizes flavor.
Best Techniques
Common Mistakes
- Burning in too-hot oil
- Adding at the same time as onions (garlic cooks faster)
- Using a garlic press without cleaning it
Recipes Using garlic
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