There's a number of ways you can prepare Your garlic and sort of depending on how You prepare it you get different flavors Out of it the flavor that we strongly Associate with garlic sort of the Pungent spicy those flavors they only Exist once you cut open garlic cells um These pre precursor chemicals come out And combine and form those flavor Compounds that give garlic it sort of Heat and so depending on how you cut the Garlic you're going to form more or less Of those compounds also the more cells You rupture when you're preparing your Garlic the stronger that flavor is going To be
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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