silly garlic question

[Kerri]

Now, I am a garlic lover and use it quite often, but have been wondering about something lately. Sometimes recipes call for minced garlic and sometimes they call for pressed garlic. Does how you prepare your garlic affect the taste? I mince or use my press depending on what is easiest for me at the time, but I wonder if I should pay better attention to the recipe. What do you do?

[lorilei]

There's actually a fairly straightforward answer to your question, Kerri... Let me see if I can explain it.

When garlic is pressed or crushed, volatile oils are released. These oils react with its natural enzymes, and cause the smell and taste of the garlic to become very strong. For a strong taste (especially in raw or semi-raw foods), pressed garlic is what you want.

When you mince or chop garlic, the oils aren't released in the same way; instead they are left to slowly season your food as its cooks. Garlic enzymes are also destroyed when they come into contact with heat, so the garlic flavor will mellow as it cooks.

As a rule, the longer your cooking time, the larger your pieces of garlic should be...

[LaraW]

That's interesting. I usually press garlic because it is easier than mincing. I never knew that there was a difference.

[lorilei]

Lara - I usually press my garlic too... just cuz it's easier ... And my hands don't end up smelling like garlic for three days afterward!

Just cuz I know what's proper doesn't mean I always take my own advice. :)

[Kerri]

Thanks, lorilei! That is very interesting.

[Chefmom]

I always use my garlic press. After peeling and mincing about a TON of garlic in Culinary School, I am thankful for the handy gadget in my home cooking. When I cook I always add garlic after the onions have softened some, so it doesn't burn, and in the beginning of cooking, so the flavor can mellow out. Also, I like the fine mince that the garlic press has, so you don't bite into a huge piece of garlic in the final product.

If I am trying to flavor a non-cooked sauce or marinade, then I just give the garlic a bang to split it open and pop it into the mixture. It will nicely flavor a dipping sauce in just 10 minutes!

I also toss a few raw cloves into the water when I make whipped potatoes, They soften and find their way with the potatoes and are a nice addition, I have never had a large clumping problem, but I don't just "smash" the potatoes, I whip them pretty good.

Tami

[Peeps]

On a related note...does anyone else have one of those fabulous garlic peelers? Looks like a short rubber tube, you stick the clove in there, roll it back and forth and out pops a perfectly peeled clove? Its my new favorite kitchen gadget and I love it.

[HighSierra]

I use this tool quite often. The peeler is invaluable for a side dish I frequently make (garlic broccoli), calling for 14 cloves. It is indispensable when I double the recipe.

[Angela]

Wow, what valuable information loirlei. I never knew there was a difference. I always have a jar of minced garlic on hand and just throw it in any recipe that calls for garlic (and even the ones that don't).

[Packy]

Originally posted by Angela
Wow, what valuable information loirlei. I never knew there was a difference. I always have a jar of minced garlic on hand and just throw it in any recipe that calls for garlic (and even the ones that don't). Ditto exactly what Angela said.

[LaraW]

I have one of those garlic peelers too. It was an impulse buy when I was at the kitchen store a couple of years ago, but it really is a nice tool to have!