El ajo machacado ofrece un sabor más delicado que el picado
Machacar el ajo en lugar de picarlo extrae más aceites naturales y favorece la formación de alicina, con un sabor más delicado en los guisos a fuego lento.
Crushing garlic promotes the formation of allicin, the sulfur compound responsible for its characteristic flavor and aroma. It doesn't break down all the cell walls containing allicin, as happens when chopping or grating, but it does damage some. The result is a more subtle flavor profile, especially in slow-cooked dishes.
Crushed garlic appears in numerous recipes that seek that delicate variation: stir-fries, garlic butters in which it is first crushed to release the flavor and then chopped, marinades, pasta sauces and salad dressings.
Garlic presses, very popular these days, tend to produce a much more intense flavor, as they mince rather than crush. For true crushing, nothing beats the precision of a good kitchen knife.
The procedure is simple. Take a few unpeeled garlic cloves, place them on a cutting board, and press them down with the flat side of a knife, using the palm of your hand and being careful not to damage the blade. It's best to crush them one by one to avoid accidents in the kitchen. Once the skin has been removed, the crushed garlic is ready to be added to the dish.
