ShareThisQ: How do you get the most garlic flavor out of a clove of garlic? -- Ralph Maple, Eugene, Ore.A: Garlic is a member of the allium family, related to onions and leeks. What is noteworthy about alliums is the way they use sulfur from the soil they grow in. They hold sulfur-containing compounds inside the fluids of each individual cell, while an activating enzyme is held separately.When the cells are broken by chopping or smashing, the enzymes activate with the compounds, releasing that pungent garlickiness you're looking for.To fully maximize the garlic factor, then, you'll want to chop the garlic as finely as possible. A smashed clove will give you a hint of garlic; a puree will give you a lot.(For more information, visit www.foodnetwork.com or write Ask Food Network c/o Viewer Services Culinary Department, Scripps Networks, PO Box 50970, Knoxville, TN 37950.)
Getting the most out of a garlic clove
Submitted by SHNS on Mon, 11/10/2008 - 18:01
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