What is a pitfall of peeling garlic too early before cooking?

Question

Find out the biggest pitfall of peeling garlic too far in advance. Learn how it can lose its potent flavor and aroma if left sitting for too long.

Answer 1

Peeling garlic too early before cooking can lead to a loss of flavor and aroma, as the volatile compounds responsible for garlic's distinctive taste degrade over time. It can also dry out the garlic, affecting its texture and how it cooks.

Detailed Explanation:

Garlic's characteristic flavor and aroma come from sulfur-containing compounds, primarily allicin, which is formed when alliin comes into contact with the enzyme alliinase. This reaction occurs when garlic cloves are crushed, chopped, or otherwise damaged. However, allicin is unstable and quickly breaks down into other flavor compounds.

When you peel garlic, you expose more of the clove's surface area to air and light. This accelerates the degradation of these volatile flavor compounds. The longer the peeled garlic sits, the more flavor it loses. Additionally, peeled garlic can dry out, becoming less juicy and potentially burning more easily during cooking. This can result in a less flavorful and potentially bitter dish. For the best flavor, peel and prepare your garlic as close to cooking time as possible.

Pro Tip:

If you must peel garlic in advance, store the peeled cloves in an airtight container in the refrigerator, submerged in olive oil. This helps to preserve the flavor and prevent the garlic from drying out, although it's still best to use it as soon as possible.