Tuesday, October 16, 2012

All About Garlic

Ongoing Compilation of whatever I find about Garlic.

 Part of garlic’s charm is the range of flavors that develop depending on how many cells are broken prior to cooking. When garlic is left mostly whole and slowly cooked it has a rich, almost sweet flavor, very different from the sharp flavor of quickly cooked minced garlic.   from Home Ec 101

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela