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Episode 21: Garlic and how it can taste like 10 different ingredients!
Raw garlic can punch you in the face. Roast that exact same garlic and suddenly it’s sweet, mellow and spreadable. So what the heck happens in between?
In this episode, we’re following garlic from its ancient roots in Central Asia through thousands of years of food, medicine and some very persistent global issues. Then we’re getting into the science (of course) around what happens when you chop, crush, grate and cook garlic and why the way you treat a clove can completely change what it brings to your food.
Then we’ll end with how I process garlic at home as someone who refuses to only add 2…
The skinny
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