I read that garlic pressed hard by the back of a knife releases oils, but then some recipes just say to chop. Are there any preferred ways or does it depend on the dish being cooked?
I read that garlic pressed hard by the back of a knife releases oils, but then some recipes just say to chop. Are there any preferred ways or does it depend on the dish being cooked?
Crushing with the flat of your knife also makes it super easy to peel. I always crush-peel-chop. This way you’ll also get the most garlicky taste and aromatics. Since the compound allicin, which is responsible for that spicy fragrant garlic taste, is created when the garlics flesh is torn.
I hadn’t actually thought about crushing before peeling.
It’s like two part epoxy!!