Ellen M. asked us on Facebook: “Is there way to mellow the flavor of raw garlic?”
Answered by:
Andrew Janjigian, Associate Editor for Cook’s Illustrated magazine
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6 Comments
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i'm down with this.
thanks, atk.
what a stupid vid. he cooked the garlic. how is that raw.
Answer: Use less of it.
it's still raw, a characteristic of "cooked vegetables" is when the vegetable in question has begun to soften due to the dissolving of cell walls, garlic without oil or water being heated up still maintain its rigid structure as cell walls can not dissolve.
..I wonder if I should work for ATK 🙂
Another ATK method is to blanch it. It loses the kick without gaining the sweetness of browning in a pan.
But if you cook it, it's not really raw any more, is it?