The food lab better home cooking through science ( PDFDrive ) 839

awaywithwithoutsacrificingquality(andyou
shouldbetoo!).Peeledgarliccanbestoredin
a sealed container in the refrigerator for
severalweeks.
• Prechopped garlic, garlic paste, garlic juice,
and other convenience products of their ilk
should be roundly rejected by anyone with
halfashredofgoodtaste.Justaswithonions,
the aromatic compounds in garlic are formed
through an enzymatic chemical reaction that
occursassoonasitscellsareruptured.So,to
maximizegarlicflavor,youneedtocutitjust
before incorporating it into a dish. Precut
garlic has none of the complexity and
freshnessofwholegarliccloves.
• Garlic powder is garlic that has been
dehydrated and granulated. It is not a viable
substituteforfreshgarlic,thoughsprinkledon
pizza or incorporated into a barbecue-style
rub,itaddsauniqueflavorallitsown.

CuttingGarlic


Sliced garlic: Garlic should be sliced with a sharp
chef’s or santoku knife.To slice it, cut off the root
end, then thinly slice lengthwise into slivers. Sliced
garlic is best when rapidly cooked until pale golden
brown.