Recipes often call for minced garlic, however smaller or larger cuts are better suited for certain dishes/recipes/ *The more intact the garlic clove is, the less pungent.
whole garlic: suited best for roast and braises
thinly sliced garlic: suited best for stir fries and saute's
crushed garlic: suited best for oil fusions and marinades
garlic paste: suited best for meat rubs, dressings and marinades
No comments:
Post a Comment