whole milk
Senior Cook
I'm not sure where to put this but I've heard so many do and don'ts with garlic that I'm always a little mystified when working with it. For example:
1) When you cut or crush garlic you should let stand at least 3 minutes so enzymes within the garlic can activate.
2) When you cut or crush garlic it should never sit in the air. Always keep it in oil or it will take on a strong taste.
3) If you bake garlic it needs more than 90 minutes to bring out the sweetness.
4) If you cook garlic too long you change the flavour.
etc.
So what's the real story? Is the a consensus here to prepare garlic or meals with garlic?
1) When you cut or crush garlic you should let stand at least 3 minutes so enzymes within the garlic can activate.
2) When you cut or crush garlic it should never sit in the air. Always keep it in oil or it will take on a strong taste.
3) If you bake garlic it needs more than 90 minutes to bring out the sweetness.
4) If you cook garlic too long you change the flavour.
etc.
So what's the real story? Is the a consensus here to prepare garlic or meals with garlic?