How to reduce bitterness in garlic-heavy pastes?

Question

Get tips to mellow garlic bite in pastes without dulling flavor.

Answer 1

To reduce bitterness in garlic-heavy pastes, blanch the garlic cloves before processing or add an acidic ingredient like lemon juice or vinegar to the paste.

Detailed Explanation:

Garlic's bitterness comes from allicin, a compound released when garlic is crushed or cut. The more damaged the garlic cells, the more allicin is produced. Several methods can help mitigate this:

1. Blanching: Briefly boiling the garlic cloves deactivates the enzymes responsible for allicin production. Simply drop the cloves into boiling water for about 1 minute, then immediately transfer them to an ice bath to stop the cooking process. This mellows the garlic's flavor significantly.

2. Acidic Ingredients: Adding an acid like lemon juice, vinegar, or even a touch of wine can help neutralize the bitter compounds. The acid reacts with the allicin, reducing its intensity and balancing the flavor profile of the paste.

3. Cooking: Cooking the garlic paste gently over low heat can also reduce bitterness. Avoid burning the garlic, as this will exacerbate the bitter taste. Sautéing it in oil until it's fragrant but not browned is ideal.

4. Using Fresh Garlic: Older garlic tends to be more bitter. Using fresh, firm garlic cloves will naturally result in a less bitter paste.

Pro Tip:

When making garlic paste, consider adding a pinch of salt to the garlic before processing. The salt helps to draw out moisture and can also inhibit the formation of excessive allicin.