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You can try this fromCook's Illustrated to mellow your garlic: more. . .
Joined: Dec 31, 2005
Posted to Thread #29394 at 8:14 pm on Jan 28, 2017
From Cook's Illustrated:
Want to mellow raw garlic's harsh bite? Just a few minutes in the microwave will do the trick.
Many cooks like to temper the harsh bite of raw garlic before adding it to foods like pesto, hummus, and salad dressing—but there’s no end to the suggestions for how to do that. We tested four methods: blanching whole cloves in milk for 5 minutes, blanching them in water for 5 minutes, microwaving the cloves until warmed through, and toasting them in their skins in a dry skillet until lightly browned.
Both forms of blanching worked equally well, as did microwaving. Toasting was the least effective in mellowing out garlic’s taste. Here’s why: Garlic’s sharpness is caused by a sulfur-containing molecule called allicin. Allicin is produced through an enzymatic reaction by the enzyme alliinase, only after the cell walls of the garlic are damaged during cutting or chopping. To deactivate alliinase, you must raise the clove’s temperature to 140 degrees or above—which both microwaving and blanching accomplished (the type of liquid used is irrelevant). With light toasting, only the outer layers of the cloves got sufficiently hot to turn alliinase inert.
For simplicity’s sake, we prefer heating garlic cloves in the microwave to blanching them. Microwave the cloves in a small bowl for 2 to 3 minutes, or until warm to the touch but not cooked.
Link: Cook's Illustrated: Taking the Bite out of Garlic
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Other messages in this thread:
- 29394. I have been craving a chicken shawarama like I used to get in [LINK] - orchid - 3:25pm on 01/28/17 (15)
- I based the garlic yogurt sauce on this recipe. Really good but I [LINK] - orchid - 3:28pm on 01/28/17
- What a great day! I love days that you can prepare food, and not only make you feel happy, but - barb_b - 4:04pm on 01/28/17
- I never use the green stem but this garlic didn't have any anyway. I - orchid - 4:09pm on 01/28/17
- You can try this fromCook's Illustrated to mellow your garlic: more. . . [LINK] - mistral - 8:14pm on 01/28/17
- This is fascinating mistral and I'll try it next time. Thanks for posting [NT] - orchid - 12:52pm on 01/29/17
- Was the garlic pressed perhaps, not chopped. That will lead to a more pungent - Charley - 6:12pm on 01/28/17
- Blanch the garlic before chopping, Orchid. That should calm it down a lot [NT] - CathyZ from Kauai - 7:03pm on 01/29/17
- Exactly. The recipe I used for shawarma had a garlic sauce and she poaches the garlic - MarilynFL - 7:05am on 01/30/17
- The Cook's Illustrated article above agrees. But I like the fact that you can microwave. . . - mistral - 12:59pm on 01/30/17
- ...but then won't the microwave smell like garlic?? Like burnt popcorn smell lingers forever. [NT] - MarilynFL - 2:58pm on 01/30/17
- I don't know, never burnt garlic in the microwave! AND. . . - mistral - 5:36pm on 01/30/17
- Okay. Garlic and I are just never going to see eye to taste-bud. I tried making toum - MarilynFL - 6:50am on 01/31/17
- How about granulated garlic, or garlic powder? (nt) [NT] - mistral - 8:52pm on 01/31/17
- I can handle garlic powder because Lar puts a light sprinkling on steaks along - MarilynFL - 3:20pm on 02/01/17