There's more than one way to mince garlic, and each can have a major effect on how your food tastes.
There's more than one way to mince garlic. [Photographs: Vicky Wasik unless otherwise noted]
Unfortunately for my girlfriend Kate, I ate all this raw garlic before heading to an evening salsa class with her. This is the technique I use most often in my own cooking, passing the knife repeatedly over the garlic until it's been reduced to a pile of fine bits. While tiny, the knife-minced garlic has the largest and most discrete pieces than any of the other methods I tested.
The amount of liquid that bleeds from microplaned garlic is an indication of just how thoroughly the cells are shredded. [Photograph: Daniel Gritzer]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.
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.
With a long enough cooking time, that broad range of garlic flavors had finally been reduced to a single mellow garlic base note, regardless of preparation method.Reading this, it may sound like I think microplaning garlic is a terrible thing. But that's not the case. I can imagine plenty of scenarios where we might want a garlic flavor that's strong enough to kick us in the cloves. Mayonnaise, for example, with all its rich egg-and-oil creaminess, could benefit from that assertiveness.
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