Keys To Good Cooking A Guide To Making The Best Of Foods and Recipes by Harold McGee
Monday, December 6, 2010
Cookbooks past and present frequently contradict one another about the best way to prepare foods, and many contain erroneous information about ingredients and methods. This book corrects all of those myths and I I wanted to share some of the findings with my readers. I will post from time to time from this book so you too can have the definitive answers. Garlic can be either bitingly pungent or mild depending on how it's handled. To maximize pungency, crush or puree it raw. To minimize pungency, slice and blanch the cloves in boiling water or milk, or cook them intact. For a milder aroma, saute garlic in butter rather than in vegetable oil. When sauteing onions and garlic, add garlic to the pan toward the end of cooking. Garlic is less moist than onions and browns and scorches more quickly. Don't worry if garlic preparations turn green or blue. Acids cause this harmless color change, which is prized in some Chinese pickles.