How you mince garlic affects how your food tastes—it's not just a matter of convenience.
, given how thoroughly you can pulverize garlic in it, but I was surprised to find it not much more aggressive than the garlic press.It emitted some sulfur notes, but it also had a sweetness to it, with a not-too-strong burn.
The amount of liquid that bleeds from microplaned garlic is an indication of just how thoroughly the cells are shredded.Next, I wanted to see how the flavor of each method changed when exposed to high heat for a short amount of time. To test it, I cooked one teaspoon of each type of garlic in one tablespoon of melted butter over high heat.Once again mild, with little bits of chewable garlic that are tender and sweet.Stronger overall flavor than the knife minced, with a medium burn in the throat.
I had a bunch of beef shanks in my fridge, so I decided to do a braise with plenty of onion, carrot, garlic, and red wine, making two batches simultaneously, the only difference being the method of garlic prep. I started by searing the shanks, then put them to the side while I sautéed the aromatics.
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