Cooking with Garlic

Appears in

Published 2009

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.