Reply to Is there any reason to slice instead of press garlic for cooking?

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[quote=Anonymous][quote=Anonymous]Sliced gives a milder flavor. Pressed can be overwhelming.[/quote]

This and I don't agree with the previous poster who said putting garlic in a press imparts bitter, metalic notes. Bitter notes come from old garlic and from burning garlic.

I use both methods. If you use a garlic press, you should start it in a cold pan and watch it carefully. It truly only needs seconds. Use plenty of oil and throw the other stuff in quickly. Many recipes start with onion, garlic, and maybe one other ingredient. In that case put the garlic in last and turn down the heat if you have to.

Re bitterness and off flavors - the garlic we get in the stores in Norther Virginia is crap. Most of it is brown and old. That will impart bitterness and a stinky funk. I now buy from Costco and process a large portion of the garlic and store it in freezer bags in the freezer. I peel a bunch of cloves and freeze them in bags. I double bag them because the smell will permeate other items in the freezer. I store butter in the freezer for scone making and inadvertently created garlic tart cherry scones. They were not good.[/quote]

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