Wow. This was fascinating, Jack. I never knew how much I didn't know about garlic! Here's a question for you: I was taught to smush a peeled clove with the broad side of a large knife before chopping it up... do you do that, too? How does that affect the taste, etc?
The method you describe for smashing garlic cloves with the broad side of a knife (sometimes also with a sprinkle of salt) is definitely old school - it's the process that was often taught or described in cookbooks. The problem is the crushing of the cell walls and long exposure to air - which will begin oxidizing the garlic and creating harsh flavors. Apart from a garlic press, I think the knife method is the harshest. Try using a microplane grater (if you have one)...it's very simple and saves your cutting board from garlic aromas!
Thanks, Jack! I'll do that. And now I have to apologize to my entire family for insisting they do it "the RIGHT way." Plate of crow, coming my way. Vegan, of course! :-)
I’m going to try your version of ‘roasted’ today. I usually just pop the whole clove with its bottom cut off in the roasting dish with everything else. It will be interesting to see and taste the difference.
Have restacked as I think your notes about what happens to some garlic before it arrives on our shelves is important to know.
May 9, 2023·edited May 9, 2023Liked by Jack McNulty
Did it! Sort of braised/stewed the garlic, in the oven, in water (probably too much) and oil, and it came out gorgeously soft. And the garlic just slid out of its skin, much easier that roasting it dry, although less of a caramelised taste to it.
Good results...try using a little bit less water next time...and make sure to remove the aluminum and roast uncovered until nearly dry - that should do the trick!
Just had a peek at your Instagram... It looks like you sliced the wrong end off...make sure to slice off the top part - not the root end. Then make sure the sliced part is facing up...that should help with the caramelization.
Great issue 👏 Garlic is a king 👑🧄 I really like it’s rich, sweet and almost nutty taste 👅 especially in ramens, risottos, sauces (like tzatziki) or in the simplest spaghetti aglio e olio
Another fantastic resource! I have never roasted garlic this way before; I usually just roast whole heads dry in the oven. The last time I did so, I used it in fresh salsa with tomatoes and hot peppers from my CSA box.
And I never knew all of this about garlic and its different flavors! Perhaps it’s time to retire my garlic press...it’s falling apart anyway.
When it comes to grating, I usually switch between two types of microplane graters. One is perfect for finely chopping ingredients, while the other is more suitable for a rough chop.
The combination of roasted garlic, tomatoes, and hot peppers in salsa makes my mouth water! It sounds absolutely delicious.
It was fantastic. I roasted everything, actually: galic, onions, sweet peppers, hot peppers, tomatoes. Then I processed it until it was partly smooth and partly chunky, froze some in quart bags, and enjoyed for several weeks. Much better than the super-salty stuff from the store! I'm trying to remember if I added corn, too, but I'm not sure.
I love garlic! So much fantastic information. Thank you, Jack! What are your thoughts on garlic powder? I often see it as an ingredient in American recipes. Do you ever use it?
I know garlic powder is a prevalent ingredient in many American recipes, but I haven’t found a reason to use it in anything I make. I prefer working with fresh ingredients as much as possible. To me, fresh garlic - especially when it’s in season (now) is hard to match in terms of pumping up flavor in a dish.
I found dried garlic in Tasmania that seemed worthy of my consideration. It came in a small bottle, was a bit like broken-up pieces of garlic chips, and actually tasted of garlic. I bought a bottle, and I like to use it to add garlic texture to pasta, which I find an enjoyable mouth experience. I wish I had purchased more…
Lots of helpful information, Jack, thanks. I often whack a clove with the side of the knife just before putting the garlic in olive oil, so maybe this prevents the oxidation you mentioned. Also, I went for many years without a garlic press; then my kids got me one for Christmas, and I have to admit I've been enjoying it now and then. But, again, I don't let the garlic sit around. I wonder about the difference between the press and the grater, guessing it has to do with one method using compression and the other not?
Thanks... I think a lot has to do with the quality and freshness of garlic - that's absolutely the first consideration. Chopping with a knife and getting in oil immediately will prevent some of the oxidation... I think the main difference between a garlic press and a grater is crushing vs. slicing...think about a classic pesto being sliced with a knife vs. one made with a mortar pestle...the crushing brings out the most flavor. The crushing action breaks more cell walls and exposes more of the internal enzymes and juices to air - a grater slices everything (plus, I usually grate the garlic directly into the pot or pan, which is like coating it with oil).
I love roasted garlic. Thanks for sharing your knowledge about this valuable vegetable. We need to learn more about it - I really didn't know about the things 'they' do to it before we buy it.
It's disheartening to learn about the practices involved in shipping food, particularly when fresh produce is transported over long distances and expected to remain on the shelves for extended periods.
I’m a huge garlic lover but never really appreciated the seasonality of garlic and how that impacts its flavour - super interesting to learn about, thank you for sharing!
And black garlic is so interesting - you are right about the slightly acidic tamarind notes. Am fiddling with a recipe for a black garlic toum (using both fresh and black garlic) and it’s delicious with grilled chicken!
Wow. This was fascinating, Jack. I never knew how much I didn't know about garlic! Here's a question for you: I was taught to smush a peeled clove with the broad side of a large knife before chopping it up... do you do that, too? How does that affect the taste, etc?
The method you describe for smashing garlic cloves with the broad side of a knife (sometimes also with a sprinkle of salt) is definitely old school - it's the process that was often taught or described in cookbooks. The problem is the crushing of the cell walls and long exposure to air - which will begin oxidizing the garlic and creating harsh flavors. Apart from a garlic press, I think the knife method is the harshest. Try using a microplane grater (if you have one)...it's very simple and saves your cutting board from garlic aromas!
Thanks, Jack! I'll do that. And now I have to apologize to my entire family for insisting they do it "the RIGHT way." Plate of crow, coming my way. Vegan, of course! :-)
I’m going to try your version of ‘roasted’ today. I usually just pop the whole clove with its bottom cut off in the roasting dish with everything else. It will be interesting to see and taste the difference.
Have restacked as I think your notes about what happens to some garlic before it arrives on our shelves is important to know.
Thanks Yasmin...
Let me know how it goes with your roasting project (leave a comment and post a photo in chat, if you want)...
Did it! Sort of braised/stewed the garlic, in the oven, in water (probably too much) and oil, and it came out gorgeously soft. And the garlic just slid out of its skin, much easier that roasting it dry, although less of a caramelised taste to it.
Good results...try using a little bit less water next time...and make sure to remove the aluminum and roast uncovered until nearly dry - that should do the trick!
Ah. good idea to dry it off in the oven.
I've posted some photos on my Instagram!
Just had a peek at your Instagram... It looks like you sliced the wrong end off...make sure to slice off the top part - not the root end. Then make sure the sliced part is facing up...that should help with the caramelization.
hahaha! OK. Got it. Jack, you're a gem.
Great issue 👏 Garlic is a king 👑🧄 I really like it’s rich, sweet and almost nutty taste 👅 especially in ramens, risottos, sauces (like tzatziki) or in the simplest spaghetti aglio e olio
I agree...it's a great ingredient that is a perfect addition to simple and humble dishes and is equally appropriate in higher-end preparations...
Another fantastic resource! I have never roasted garlic this way before; I usually just roast whole heads dry in the oven. The last time I did so, I used it in fresh salsa with tomatoes and hot peppers from my CSA box.
And I never knew all of this about garlic and its different flavors! Perhaps it’s time to retire my garlic press...it’s falling apart anyway.
When it comes to grating, I usually switch between two types of microplane graters. One is perfect for finely chopping ingredients, while the other is more suitable for a rough chop.
The combination of roasted garlic, tomatoes, and hot peppers in salsa makes my mouth water! It sounds absolutely delicious.
It was fantastic. I roasted everything, actually: galic, onions, sweet peppers, hot peppers, tomatoes. Then I processed it until it was partly smooth and partly chunky, froze some in quart bags, and enjoyed for several weeks. Much better than the super-salty stuff from the store! I'm trying to remember if I added corn, too, but I'm not sure.
I love garlic! So much fantastic information. Thank you, Jack! What are your thoughts on garlic powder? I often see it as an ingredient in American recipes. Do you ever use it?
Thanks, Susanne…
I know garlic powder is a prevalent ingredient in many American recipes, but I haven’t found a reason to use it in anything I make. I prefer working with fresh ingredients as much as possible. To me, fresh garlic - especially when it’s in season (now) is hard to match in terms of pumping up flavor in a dish.
I agree, you can‘t beat fresh garlic. To me the powder has a totally different taste. It is like a different ingredient.
I found dried garlic in Tasmania that seemed worthy of my consideration. It came in a small bottle, was a bit like broken-up pieces of garlic chips, and actually tasted of garlic. I bought a bottle, and I like to use it to add garlic texture to pasta, which I find an enjoyable mouth experience. I wish I had purchased more…
Lots of helpful information, Jack, thanks. I often whack a clove with the side of the knife just before putting the garlic in olive oil, so maybe this prevents the oxidation you mentioned. Also, I went for many years without a garlic press; then my kids got me one for Christmas, and I have to admit I've been enjoying it now and then. But, again, I don't let the garlic sit around. I wonder about the difference between the press and the grater, guessing it has to do with one method using compression and the other not?
Thanks... I think a lot has to do with the quality and freshness of garlic - that's absolutely the first consideration. Chopping with a knife and getting in oil immediately will prevent some of the oxidation... I think the main difference between a garlic press and a grater is crushing vs. slicing...think about a classic pesto being sliced with a knife vs. one made with a mortar pestle...the crushing brings out the most flavor. The crushing action breaks more cell walls and exposes more of the internal enzymes and juices to air - a grater slices everything (plus, I usually grate the garlic directly into the pot or pan, which is like coating it with oil).
I love roasted garlic. Thanks for sharing your knowledge about this valuable vegetable. We need to learn more about it - I really didn't know about the things 'they' do to it before we buy it.
It's disheartening to learn about the practices involved in shipping food, particularly when fresh produce is transported over long distances and expected to remain on the shelves for extended periods.
I agree. I do check with other vegetables but, I've never really considered where my garlic comes from. I'll be more alert in future.
Clever and informative post - I thought I knew what I needed about all things garlic… perhaps now upon reading I finally do! Well done!
I’m a huge garlic lover but never really appreciated the seasonality of garlic and how that impacts its flavour - super interesting to learn about, thank you for sharing!
And black garlic is so interesting - you are right about the slightly acidic tamarind notes. Am fiddling with a recipe for a black garlic toum (using both fresh and black garlic) and it’s delicious with grilled chicken!