Pungent raw, sweet and mellow when caramelized.
Garlic
The bulb of a plant related to onion, leek, and chive. Almost every cuisine uses it.
What's in it
- · Allicin (formed when crushed)
- · Prebiotic fibers (inulin)
- · Small amounts of many minerals
How it's cooked
- · Raw (grated into dressing)
- · Sautéed in oil (base of many dishes)
- · Roasted whole
- · Fermented (black garlic)
Around the world
Italian sofrito. French confit. Korean kimchi. Middle Eastern toum. Chinese stir-fry base.
Commonly paired with
Olive oilTomatoGreensLemonAnchovyAlmost any savory dish
Texture
Sharp and crunchy raw. Soft and sweet when slow-cooked.
Questions to investigate
- · Same garlic raw vs slow-roasted — a completely different ingredient.
- · Add crushed garlic at the start vs the end of cooking — the flavor timeline is dramatically different.
Your meals with garlic
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