When garlic is cooked, it becomes soft and tender.
With heat...
Garlic should be cooked for about 1-2 minutes to bring out its optimal flavor and aroma.
yes.
There are two kinds of garlic in the USA. There is soft-neck and hard-neck garlic. Soft-neck garlic includes silverskin and artichoke garland. The hard-neck garlic include rocambole and purple stripedgarlic.
Eating garlic has been shown to improve cholesterol. Raw garlic contains a form of sulfur and is more powerful than cooked garlic.
pot or water or both
I would consider soft, mushy garlic to be rotten therefore, probably not a good idea to eat.
it gets cooked and goes soft
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.
Garlic and meat well cooked,(they like there meat raw or a little bit cooked)
Prawns come from the ocean. There are different types all over the world. Garlic prawns are just prawns cooked in oil or butter with minced garlic.
Grains are cooked in liquid to make them soft and digestible.