The Mudcat Café TM
Thread #165215 Message #4048041
Posted By: Steve Shaw
24-Apr-20 - 05:59 AM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
Crushing garlic releases all its acrid sulphureousness into your dish all in one go. You control the amount you want this to happen or not using a knife, or even by leaving the cloves whole. For pasta sauces, which I start by sautéeing the garlic (often with chilli and/or an anchovy or two), cut into thin slices, for a couple of minutes. If it turns brown, throw it away and start again. Just a gentle sizzle. Finely-sliced cloves are even good raw, for example in my tuna sauce which also has creme fraiche, parsley and capers (always only the little nonpareil ones). For stews I squash the cloves slightly with the flat of the knife and in they go. For Med-style potatoes with rosemary and olive oil, I just break a couple of heads up and throw in the unpeeled cloves. In all these dishes I use a lot more garlic than if I were using it crushed. The uncrushed garlic gently imparts its beautiful sweetness into the dish as it cooks, completely missing from crushed garlic, and if the cloves are whole you can suck the middles out to your heart's content. We fight over them in our house. The only time I would mince garlic (I have an electric mini-whizzer for the job) is to make pesto, and then I would use less than a whole clove for quite a large amount of pesto. And never onion and garlic together in my grub. I have one bruschetta topping that involves roasting whole garlic cloves in foil and oil for half an hour, then squeezing out the middles to add to a pea, Parmesan and butter purée. Thanks, Nigella.