You know the tub of little garlic cubes that might be sitting in your fridge right now? Yeah, we have some thoughts.
. But if you open the doors of our fridges , you won’t find pre-minced garlic anywhere. That’s because we don't think you should be using pre-minced garlic at all*.
This might sound like we’re on a high horse, preaching some gospel of food snobbery. We’re not. We’re serious about this. Allow us to explain.The minute you slice, crush, grate, or chop garlic, the flavor starts to change . Garlic develops strong, bitter, sharp flavors when the cell walls of the bulb are broken. This is a defense mechanism, like deflecting a valid critique of your character by turning it into a joke. When this sharp flavor develops and then sits, it becomes more unpleasant, which is exactly what’s happening in that jar of minced garlic. The more it hangs around, the less it tastes like the sweet, spicy, assertive garlic we know and love.garlic.
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