Discover how garlic texture changes from crunchy and sharp to soft and mellow.
1 Answer
Cooked garlic becomes soft, mellow, and slightly sweet, while raw garlic is firm, pungent, and has a sharp, spicy bite.
Detailed Explanation:
The difference in texture between cooked and raw garlic is due to the breakdown of cellular structures and chemical compounds during the cooking process. Raw garlic contains allicin, a compound responsible for its strong flavor and firm texture. When garlic is cooked, the heat breaks down the allicin and other sulfur compounds, transforming them into milder, sweeter-tasting substances. This process also softens the cell walls, resulting in a tender, almost creamy texture. The longer garlic is cooked, the more pronounced these changes become. Overcooked garlic can even become mushy and develop a bitter taste. Raw garlic, on the other hand, retains its cellular integrity and high concentration of allicin, leading to its characteristic firmness and intense flavor.
Pro Tip:
When adding garlic to a dish, consider when you add it. Adding garlic at the beginning of the cooking process will result in a milder, sweeter flavor, while adding it towards the end will preserve more of its pungent, raw garlic flavor. Be careful not to burn the garlic, as burnt garlic tastes bitter.