MMMMMMM...GARLIC!!! The smaller you mince it the quicker they cook and burn. Sometimes, if you just want to infuse the flavor of garlic in the your butter or oil, once you smash and peel you can just drop that in your oil. Remove the whole smashed garlic before you get cooking. A bite of that sucker will be very pungent and unappetizing! I think the garlic flavor is more mild when used this way.
On the other hand, if you're looking for a bolder garlic flavor use this mincing technique to get nice small pieces that will basically melt away in the cooking process. Don't let these burn those or else your dish will have a bitter aftertaste. ENJOY this video!
I hope these videos are helpful! If you have any special requests, then let me know. I'd love to hear from you! :-)
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