Cooking with garlic is an intricate process that requires attention to timing due to its lower moisture content and higher natural sugar levels compared to other vegetables. When minced garlic is added to a hot pan, it begins to brown quickly, potentially burning before other ingredients are cooked. Dicing garlic also triggers an enzymatic reaction that produces allicin, enhancing its flavor and aroma, but this significant pungency diminishes once exposed to heat.
Cooking with garlic under heat can lead to a slipping culinary disaster if not timed properly, due to its lower moisture content and higher sugar levels.
The process of dicing garlic releases alliinase, which generates allicin—responsible for garlic's sharp aroma and deep flavor—intensifying as cells break.
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