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Cooking with Garlic

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
  • Raw garlic is more potent than cooked garlic. When garlic is cooked, some of the starch converts to sugar, making it less pungent.
  • Be careful not to overbrown or burn garlic or it will become very bitter.
  • Crush a whole garlic clove by putting it under the flat blade of a knife then banging the knife with your fist.
  • Flavour oil with garlic by frying slices in the oil, then straining the oil.

© 2009 All rights reserved. Published by Murdoch Books.

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