Most of us don’t really bother about how we are cutting our ingredients when cooking on a daily basis. However, it does have an impact on how your food is going to taste and also look. This is especially seen in GARLIC.
Now this is great for soups or when you are going to cook your ingredients with the garlic for a longer amount of time. Since the surface area is more huge, it won’t get burnt by the long duration of cooking.
This one works best for stir fried veggies and fried rice. Reason behind it is you are going to cook it for only a short amount of time, so the surface area of the garlic needs to be smaller to ensure it is cooked well.
If you go to Chinese Restaurants, you’ll always be able to catch a jar of minced garlic on the table. It is usually paired with some ‘kicap’ for extra taste. You can use it when wanting to just add some extra ‘oomph’ and as a topping to your dish.
This one is suitable when you are making stew, grilling or cooking with the oven. It allows the aroma of the garlic and essence or juices from the garlic to be absorbed into your food beautifully.
Similar to the crushed concept, this is for getting the aroma of the garlic and adding the flavor from the juices of the garlic that it will secret upon being exposed to heat when stewing, roasting or searing.
Credit to this interesting tip goes to Faridh Rezza. You can check out his profile here.
If you have any other wonderful tips like these for making your cooking taste better or any other kitchen tips at all, do let us know! Happy Cooking!
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