http://www.seriouseats.com/2015/01/h...&utm_campaign=

I rarely want or need prueed/grated garlic, but I have my microplane
to use (be careful with that) when I do.

--

sf

On Thursday, January 7, 2016 at 10:33:40 AM UTC-8, sf wrote:
> http://www.seriouseats.com/2015/01/h...&utm_campaign=
>
> I rarely want or need prueed/grated garlic, but I have my microplane
> to use (be careful with that) when I do.
>
> --
>
> sf

yes, as this article points out, there is a definite difference in the reaction of garlic if it is minced, pureed, squashed, squeezed,etc. I like that this article tells you the differences because in some dishes you want a bang and in some dishes you just want a smile.

"ImStillMags" > wrote in message
...
> On Thursday, January 7, 2016 at 10:33:40 AM UTC-8, sf wrote:
>> http://www.seriouseats.com/2015/01/h...&utm_campaign=
>>
>> I rarely want or need prueed/grated garlic, but I have my microplane
>> to use (be careful with that) when I do.
>>
>> --
>>
>> sf
>
> yes, as this article points out, there is a definite difference in the
> reaction of garlic if it is minced, pureed, squashed, squeezed,etc. I
> like that this article tells you the differences because in some dishes
> you want a bang and in some dishes you just want a smile.

Very nicely said. I can see now that my husband prefers just the smile ...
)

--
http://www.helpforheroes.org.uk/shop/

On Thursday, January 7, 2016 at 6:34:20 PM UTC-5, ImStillMags wrote:
> On Thursday, January 7, 2016 at 10:33:40 AM UTC-8, sf wrote:
> > http://www.seriouseats.com/2015/01/h...&utm_campaign=
> >
> > I rarely want or need prueed/grated garlic, but I have my microplane
> > to use (be careful with that) when I do.
> >
> > --
> >
> > sf
>
> yes, as this article points out, there is a definite difference in the reaction of garlic if it is minced, pureed, squashed, squeezed,etc. I like that this article tells you the differences because in some dishes you want a bang and in some dishes you just want a smile.

What the article fails to mention is that the way garlic cooks is very dependent on the manner in which it is prepped. By this I mean that finely chopped garlic will burn very easily and doesn't do well in hot oil. Garlic that has gone though a press will stand much higher temperatures. I find these differences much more important than the (interesting) main substance of the article.

http://www.richardfisher.com

On Fri, 8 Jan 2016 10:40:13 -0000, "Ophelia" >
wrote:

>
>
> "ImStillMags" > wrote in message
> ...
> > On Thursday, January 7, 2016 at 10:33:40 AM UTC-8, sf wrote:
> >> http://www.seriouseats.com/2015/01/h...&utm_campaign=
> >>
> >> I rarely want or need prueed/grated garlic, but I have my microplane
> >> to use (be careful with that) when I do.
> >>
> >
> > yes, as this article points out, there is a definite difference in the
> > reaction of garlic if it is minced, pureed, squashed, squeezed,etc. I
> > like that this article tells you the differences because in some dishes
> > you want a bang and in some dishes you just want a smile.
>
> Very nicely said. I can see now that my husband prefers just the smile ...
> )

I thought it was interesting that the article actually mentioned a
bitter taste for one of them... but I think Daniel tasted the garlic
raw, not cooked. Considering you and your husband's seasoning
restrictions, I'm not surprised he's ultra sensitive to garlic. Heck
there are people who don't like garlic at all (probably another one of
those weird gene things like cilantro) and some of them are Italian,
so you know they don't skimp when it comes to other seasonings.

--

sf