Mincing is great for infusing an entire dish with garlicky goodness without actually overwhelming the other flavors. But sometimes? Well, we want a hit of the real stuff.
That's when you should think about ignoring what the recipe says and leaving your garlic in big healthy slices. Do you ever do this?
When you leave the garlic in slices rather than mincing it down to a pulp, you still get a garlic-infused dish. But you also get the occasional bite of pure garlic. The garlic flavor mellows significant during cooking, so no worries about biting into raw garlic. The flavor registers closer to roasted garlic, and for garlic lovers, these little nibbles are a real treat.
Try this in your favorite pasta sauce or your next frittata. Just add the garlic as normal and cook it for a few seconds longer to tame its raw bite. This is a simple way to play with the flavors in our usual weeknight meals.
Do you ever do this for extra garlic flavor in your dishes?
(Image: Emma Christensen)