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Fresh Garlic Puree

Garlic can have several effects on a finished dish depending upon when it is added in the cooking process. Raw garlic has a sharp bite and a chile heat, while long  cooked garlic becomes mild and sweet.

 

There is no substitute for fresh, firm, blemish free garlic. Once cut, the process of oxidation begins quickly causing the garlic to become brown and unpleasantly strong smelling and tasting. Processed garlic puree sold in a jar is already oxidised. If you’re not sure remove the lid and take a whiff!

It has to be the clean taste of fresh, firm garlic which you prepare while cooking for that day. Buy the largest firm garlic available, as the individual cloves are easier to handle. Break of each clove, cut off the ends and slit the clove lengthwise in half.

 

Next, get a fingernail or knife point under the skin at the cut and peel it off each clove. Slice each clove in half the long way and notice in the centre of each clove is a core. The core is quite bitter if left in, so pop it out before processing further.

To make a fresh puree place the cloves in a blender with enough oil to cover and process briefly, then pour the finished puree into a small cup and put aside. The oil covering the garlic delays oxidation.

 

Whether the garlic is added to mayonnaise raw for an Aioli, drizzled over a finished pizza or pasta this is the one.

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