Wow. This was fascinating, Jack. I never knew how much I didn't know about garlic! Here's a question for you: I was taught to smush a peeled clove with the broad side of a large knife before chopping it up... do you do that, too? How does that affect the taste, etc?
I’m going to try your version of ‘roasted’ today. I usually just pop the whole clove with its bottom cut off in the roasting dish with everything else. It will be interesting to see and taste the difference.
Have restacked as I think your notes about what happens to some garlic before it arrives on our shelves is important to know.
Great issue 👏 Garlic is a king 👑🧄 I really like it’s rich, sweet and almost nutty taste 👅 especially in ramens, risottos, sauces (like tzatziki) or in the simplest spaghetti aglio e olio
Another fantastic resource! I have never roasted garlic this way before; I usually just roast whole heads dry in the oven. The last time I did so, I used it in fresh salsa with tomatoes and hot peppers from my CSA box.
And I never knew all of this about garlic and its different flavors! Perhaps it’s time to retire my garlic press...it’s falling apart anyway.
Lots of helpful information, Jack, thanks. I often whack a clove with the side of the knife just before putting the garlic in olive oil, so maybe this prevents the oxidation you mentioned. Also, I went for many years without a garlic press; then my kids got me one for Christmas, and I have to admit I've been enjoying it now and then. But, again, I don't let the garlic sit around. I wonder about the difference between the press and the grater, guessing it has to do with one method using compression and the other not?
I love roasted garlic. Thanks for sharing your knowledge about this valuable vegetable. We need to learn more about it - I really didn't know about the things 'they' do to it before we buy it.
Wow. This was fascinating, Jack. I never knew how much I didn't know about garlic! Here's a question for you: I was taught to smush a peeled clove with the broad side of a large knife before chopping it up... do you do that, too? How does that affect the taste, etc?
I’m going to try your version of ‘roasted’ today. I usually just pop the whole clove with its bottom cut off in the roasting dish with everything else. It will be interesting to see and taste the difference.
Have restacked as I think your notes about what happens to some garlic before it arrives on our shelves is important to know.
Great issue 👏 Garlic is a king 👑🧄 I really like it’s rich, sweet and almost nutty taste 👅 especially in ramens, risottos, sauces (like tzatziki) or in the simplest spaghetti aglio e olio
Another fantastic resource! I have never roasted garlic this way before; I usually just roast whole heads dry in the oven. The last time I did so, I used it in fresh salsa with tomatoes and hot peppers from my CSA box.
And I never knew all of this about garlic and its different flavors! Perhaps it’s time to retire my garlic press...it’s falling apart anyway.
Lots of helpful information, Jack, thanks. I often whack a clove with the side of the knife just before putting the garlic in olive oil, so maybe this prevents the oxidation you mentioned. Also, I went for many years without a garlic press; then my kids got me one for Christmas, and I have to admit I've been enjoying it now and then. But, again, I don't let the garlic sit around. I wonder about the difference between the press and the grater, guessing it has to do with one method using compression and the other not?
I love roasted garlic. Thanks for sharing your knowledge about this valuable vegetable. We need to learn more about it - I really didn't know about the things 'they' do to it before we buy it.