The intensity of garlic flavor depends on how it is chopped

Garlic is an essential ingredient in countless dishes, but few cooks know that the way it's chopped drastically changes its flavor. The reason is allicin, a sulfur compound resulting from the reaction of the amino acid alliin with the enzyme alliinase. Garlic produces it as a defense mechanism when its cells are damaged.

That's why, when you crush or chop a clove, the aroma intensifies more than if it's left whole. In cooking, the more garlic is broken down, the more intense its flavor becomes.

For a mild flavor, whole cloves are best. If you're looking for a more pronounced flavor without overpowering the other ingredients, thinly sliced ​​garlic adds more intensity without being overpowering. Minced garlic is noticeably spicier because the mincing process releases more allicin. Even more potent are crushed garlic and garlic paste, which break down the clove more than mincing it, resulting in a higher amount of allicin.

Each cut has its use. Whole cloves are perfect for roasting or frying, and can also be added directly to soups and stews, where their flavor won't overpower the other ingredients. Sliced ​​garlic is great for frying or roasting as a side dish, or for soups, stir-fries, and vegetables. Finely chopped garlic is used in dressings, sauces, soups, stir-fries, and sauteed dishes, always being careful with the amount. Garlic paste shines in sauces and in compound butter for steak or garlic bread.

It's best to start with small amounts and taste before adding more. If the flavor is too strong, heat will soften it: a minute in the microwave or a quick fry in a hot pan can neutralize the allicin and reduce its spiciness. Acids, such as lemon juice, also help to lessen the spiciness.