Monday, October 8, 2012

A little info about...

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

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