Do you think the flavor of a dish can change depending on methods like slicing or mincing garlic? If you're feeling undecided about this, try preparing five dishes using the same cooking method but with garlic minced using five different techniques described below. You'll be surprised to see how different the flavors turn out to be.
If you're ready, let's go through these 5 methods one by one.
Mincing with a Knife
This is the method used by almost every homemaker. With this method, unlike the other techniques described below, the garlic won't release much juice. Because of that, the garlic smell will linger in your mouth for a long time.
Using a Garlic Press
If you put the garlic into the press and squeeze it, minced garlic bits will come out within about five seconds. For those who want to save time instead of mincing with a knife, which takes longer, try using this little press.
Using a Mortar and Pestle
For those who love a truly Myanmar touch, the mortar and pestle are an inseparable pair. By pounding the garlic, the dish will take on a slightly sharper flavor.
Slicing the Knife at an Angle, Cutting Thinly, and Pressing Down to Get a Paste
This method is a bit tricky. It's a technique that requires a lot of practice. First, you need to slice it thinly. Then, you need to press down with the knife until the garlic releases its juices. If you use this method, the garlic's smell and flavor won't be too strong, nor will it be completely bland — it will have a medium level of aroma and taste.
Using a Microplane
For this method, you place each garlic clove onto a Microplane and grate it. Using a Microplane helps you get more of a paste compared to the other methods. That's exactly why a Microplane is an essential tool to keep in the kitchen.
Source: seriouseats.com
Do you think the flavor of a dish can change depending on methods like slicing or mincing garlic? If you're feeling undecided about this, try preparing five dishes using the same cooking method but with garlic minced using five different techniques described below. You'll be surprised to see how different the flavors turn out to be.
If you're ready, let's go through these 5 methods one by one.
Mincing with a Knife
This is the method used by almost every homemaker. With this method, unlike the other techniques described below, the garlic won't release much juice. Because of that, the garlic smell will linger in your mouth for a long time.
Using a Garlic Press
If you put the garlic into the press and squeeze it, minced garlic bits will come out within about five seconds. For those who want to save time instead of mincing with a knife, which takes longer, try using this little press.
Using a Mortar and Pestle
For those who love a truly Myanmar touch, the mortar and pestle are an inseparable pair. By pounding the garlic, the dish will take on a slightly sharper flavor.
Slicing the Knife at an Angle, Cutting Thinly, and Pressing Down to Get a Paste
This method is a bit tricky. It's a technique that requires a lot of practice. First, you need to slice it thinly. Then, you need to press down with the knife until the garlic releases its juices. If you use this method, the garlic's smell and flavor won't be too strong, nor will it be completely bland — it will have a medium level of aroma and taste.
Using a Microplane
For this method, you place each garlic clove onto a Microplane and grate it. Using a Microplane helps you get more of a paste compared to the other methods. That's exactly why a Microplane is an essential tool to keep in the kitchen.
Source: seriouseats.com
