Garlic is one of those ingredients that take on human qualities. It can be an introvert in one situation and an extrovert in another. I think most of us (all) are like garlic. Depending on our environment, we can shine brighter than necessary or hide like a hermit crab but still be present. Either way and every way in between, all provide opportunities to bring out parts of us and all together making us whole. Thus, garlic 4 ways: how and why.
Before I truly started to understand the depths of cook prep, the “why”, if you will, I didn’t care why garlic had multi-preparations in different dishes. I mean, garlic is garlic, right? The interesting thing is that once I began to learn the “why”, garlic prep had a whole new meaning and deserved care and thought.
That leads me to this blog and video. As I was preparing the video and blog on my Sinfully Rich and Silky 2 Way Mashed Potatoes, I realized all of the different garlic preps we could use in that dish, i.e. roast it, boil it with the potatoes either whole or smashed, rice it raw with the potatoes, or mince and whip it in. How different could the potatoes taste depending on the garlic prep? I realized that once you understand the different preps and why they vary depending on the dish, then we could decide how to prep it in a way we would most appreciate it. It’s all about preferences and individual taste buds. Thus, garlic 4 ways: how and why.
Here are four specific garlic preparations and why they are used in different dishes.
Roast it, Mince it, Smash it, or Leave it Whole (or large chunks)
1. The first garlic prep is to roast it.
HOW do we prep garlic for roasting?
See my YouTube video entitled “Garlic 4 Ways! How and Why? Does it Really Matter?” for the visual details, but here’s a shortened version of that.
- Take a whole garlic bulb and remove any loose exterior “paper”. Cut off the root end about 1/4 -1/2 inch into the bulb to expose the cloves.
- Rub olive oil all over the bulb and sprinkle with salt.
- Wrap the bulb in foil and place it on an oven proof tray/ cookie sheet. Place it in a 400˚F / 204˚C preheated oven for 30 minutes – 1 hour. Begin checking the bulb at 30 minutes and every 10 minutes after until the garlic reaches the caramelization level you want.
- Once removed from the oven, allow the garlic to cool in foil (~15 minutes) until you can touch it without burning your hands.
- Place your hand on the tapered end and squeeze the garlic cloves from their skins. You can use a small fork or knife if some are refusing to leave. 😊
- Now use it wherever you want!
WHY should we prep garlic this way?
Roasting garlic decreases the pungent flavor of raw garlic. The caramelization adds a sweetness and smokiness to your dishes. It’s a great aromatic.
WHAT can we do with roasted garlic?
Add it as a topping for salads. Mash it with a fork and use it as a spread on sandwiches or on toast with a sprinkling of salt and pepper. Mash and swirl it into your soups. Mix it into your mashed potatoes or cauliflower. Mash and stir it into hummus. You can add it pretty much anywhere you want a mild garlic flavor, one that’s sweet and smoky.
You can even eat it all by itself as a condiment. In fact, I ate at a sandwich and soup chain months back (before the pandemic) where roasted garlic was on the condiment bar to put on your sandwiches, salads, or soups. Great idea!
Think of roasted garlic like the love of your life. It’s so special, you don’t want to share it. 😊
2. The second garlic prep is to mince it.
HOW do we properly mince garlic?
See my YouTube video entitled “Garlic 4 Ways! How and Why? Does it Really Matter?” for the visual details, but here’s a shortened version of that.
Most recipes call for this version of garlic prep. The easiest way to remove these little guys from their skins is to whack them, whack them with a knife… don’t be afraid!
- Lay the clove on a cutting board surface.
- Use the flat part of your knife and whack it to break the skin a little.
- Peel off the skin… it’s easy to remove because the skin is now broken.
- Using a knife with the sharp tip on the board to allow you control, just slice rocking your knife back and forth until the garlic is finely chopped (minced) OR use a Microplane to grate it.
WHY should we prep garlic this way?
Minced garlic easily disperses throughout your dish allowing for bits of garlic flavor in most bites. When garlic is minced into really small pieces, more of the sulfuric enzymes can escape and when these enzymes hit the air, they produce a more pungent flavor.
WHAT can we do with minced garlic?
Mince it in dishes where you want bold flavors, particularly in dishes where garlic is in the title. It’s ideal in ground meat mixtures for meatballs or in rubs with herbs for steak, fish, chicken, or turkey. Think about sauces or pestos, too.
Think of minced garlic like your best friend. You can be happy with it almost anywhere. 😊
3. The third garlic prep is to smash it.
HOW do we properly smash garlic?
See my YouTube video entitled “Garlic 4 Ways! How and Why? Does it Really Matter?” for the visual details, but here’s a shortened version of that.
This is a method I used to never pay much attention to, but it has its place. I love this method now.
- Lay the clove on a cutting board surface.
- Use the flat part of your knife and whack it to break the skin a little.
- Peel off the skin… it’s easy to remove because the skin is now broken.
- You can cut off the root end or leave it on. Use the thicker part of your knife and press hard on the clove adding pressure and a little motion by rocking back and forth to really break it up until it’s flat and separated.
WHY should we prep garlic this way?
Smashing garlic releases the juices thus thoroughly permeating and infusing your liquid or dish. With less enzymes released, it’s not quite as pungent as minced garlic, therefore, adding less of a garlicky taste.
WHAT can you do with smashed garlic?
Smashed garlic is good in roasts, stews, and stir-fry where you want a mellow garlic flavor, one that’s present, but a little standoffish. You can also use it in soups you intend to blend smoothly.
In this prep, think about garlic as that one acquaintance you like to see but in small doses. 😊
4. The fourth garlic prep is to leave it whole or cut into large chunks.
HOW should we prep whole garlic? Duh!
See my YouTube video entitled “Garlic 4 Ways! How and Why? Does it Really Matter?” for the visual details, but here’s a shortened version of that.
This is the easiest garlic prep there is. Well, it goes without saying. Leave it whole or just a quick rough chop into large chunks. Just be sure to remove the skin first!
WHY should we prep garlic this way?
Whole garlic or large chunks provide a touch of garlic flavor since less of the sulfuric enzymes are released. If a recipe calls for adding garlic with the onions in a skillet to cook at the same rate, you should only rough chop it. If you mince it, you will burn it. Larger chunks can cook longer without burning. If you use smaller pieces, just add your garlic after the onions have turned translucent.
WHAT can we do with whole or large chunk garlic?
Raw whole garlic is great for rubbing onto toasted bread for that hint of garlic. Consider Italian appetizers like crostini or bruschetta (both are simple toasts with toppings like pesto (a sauce), cooked meat, herbs, and/or cheeses). Rub it on lightly toasted bread just prior to adding cheese for a garlicky, grilled cheese sandwich. Use whole or rough chopped garlic in anything you intend to blend like sauces, salsas, and hummus.
I think of whole garlic like that neighbor you don’t see often, but you’re glad they’re there. 😊
Don’t forget the health benefits of garlic!
While garlic is in the onion family along with leeks and shallots, did you know that it was used in ancient history for medicinal purposes? It’s those sulfuric compounds within the garlic that provide those benefits. In fact, it’s sulfur we smell when we eat lots of garlic because it permeates throughout the body via the digestive tract. There are so many nutrients found in garlic, but it’s highest in manganese (cell and bone protector and good for brain function and the nervous system) and vitamin B6 (good for anemia). It is an antioxidant and anti-inflammatory to help fight colds. Garlic can lower blood pressure and cholesterol. Forget the apple a day to keep the doctor away… go for the garlic!!
Bottom line! How you prepare your garlic all depends on how much garlic flavor you want or how you intend to cook your garlic and with which ingredients you’re pairing garlic. While there are usually garlic prep recommendations in recipes, I always think of a recipe as a guide. In my opinion, you should adjust recipes based on your preferences and your taste buds. If you love the flavor of garlic, consider mincing it. For a mild garlic taste, just use it whole or in large chunks and remove it after cooking. Don’t forget the roasted option… it’s great everywhere! There you have it, garlic 4 ways: how and why.
Looking for a dish that incorporates garlic? Check these out!
Savory Bread Pudding (Gluten or Gluten Free)
Sinfully Rich and Silky 2 Way Mashed Potatoes
Interested in other kitchen tips?
How to Bring Butter and Eggs to Room Temperature Quickly
Prepping and Storing Fresh Herbs
What are Fennel and Leek, Really?
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!