Many amateur cooks ask themselves how to get the best and strongest flavor from garlic. Compared to dishes in restaurants, our dishes often taste a little weaker garlic, but what is the difference? I got to the bottom of this question in this article.
To give your dishes a stronger flavor, you should use more salt and fat. Also a common trick is to add garlic or garlic powder at different intervals during cooking.
1. Use more butter and salt
To add more flavor to food, you should add an extra pinch of salt and butter when cooking or frying. Since butter or fat is a flavor carrier and salt additionally enhances the taste, this is a proven tool in gastronomy and restaurants.
2. Heat garlic with oil
Once you have finely chopped the garlic, you can put it in a cold pan with the oil. By heating it slowly, the flavor is released into the oil and later into your entire dish. The garlic flavor becomes much more intense.
3. Use garlic oil
If you already have ready-made garlic oil or spice oil in your kitchen, you can use it. The garlic-infused oil will always taste more intense than regular oil.
4. Use fresh garlic
Fresh garlic tastes much more intense than dried or old garlic cloves. The taste of garlic powder is also somewhat different. If possible, you should always use fresh garlic to get the best taste experience.
5. Finely chop the garlic
The finer you slice or dice the garlic, the more intense the flavor will be in your dishes.
6. Do not heat garlic too long
The longer you heat the garlic in the pan, the weaker the garlic flavor will be.
7. Add garlic later
A big mistake that many newbies make is that they put garlic in the pan very early, often along with onions. Compared to garlic, onions take longer to cook than garlic. So if garlic is cooked or pan-fried too long, it loses flavor and strength.
8. Use several layers of garlic
To get the full flavor of garlic in your dish, you need to add it at different intervals and layer the garlic flavor. Garlic in a pan gives your dishes that rounded, sweet garlic flavor. The longer you pan fry or cook it, the less pungent the garlic flavor will be.
Raw garlic added at the end of cooking restores the pungent garlic flavor to your dishes.
A garlic powder gives a very broad flavor of garlic to the dish.
