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Gradations of Garlic

Appears in
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

The strength of garlic flavor varies with the way it is prepared and when it is added to a dish. The subtlest way of using it is to add it to a liquid, without sautéing it first, so that it blends with the other flavors and does not stand out, as in Coq au Vin or for Glazed Garlic. For a more distinct garlic flavor, the garlic should be sautéed first before adding it to a liquid, as in Ratatouille. For the strongest flavor, garlic is added either raw (as in Aioli, page 332) or close to the end of the cooking (as in the sauce made for Shrimp à la Provençale, page 102).

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