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Does garlic taste different if cooked whole or crushed?
AugustinElblanco
Yes, the preparation of garlic makes a difference to the flavour. Cooked whole, especially over a long period in the oven or in a sauce or stew, garlic will have a mild, sometimes slightly sweet, flavour and a buttery texture.
Chopped or crushed, the flavour is much stronger, especially if cooked quickly, for example by frying.
Garlic cooked whole in a sauce or stew may be removed when the dish is nearly finished and squished against your stirrer with a fork: it will very quickly become a puree which can be stirred back into the sauce. This thickens the sauce slightly. If cooking garlic in this way you can use at least twice the amount you'd normally use if chopping or crushing.
To bake garlic you can cook whole heads at a time without peeling. Put each head of garlic onto a square of aluminum foil or in a small ovenproof dish, drizzle with a little olive oil, wrap the foil around it or cover the dish and bake at 180C (350F) for about thirty minutes or until very soft inside. To serve, take a clove and squeeze the soft, buttery garlic out onto bread or crackers, or on the side of individual serves of casserole or soup. You can put the garlic in the centre of your table so guests can help themselves.
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