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When a garlic clove is crushed, the enzyme alliinase is released forming allicin from the cysteine sulfoxide alliin. Allicin breaks down into additional organosulfur compounds. In the presence of oil or organic solvents, among the compounds formed are the isomeric vinyldithiins and ajoene.
When a garlic clove is crushed or finely chopped, allicin is released, with subsequent formation of ajoene when the material is dissolved in various solvents including edible oils. Ajoene is also found in garlic extract. Ajoene is most stable and most abundant in macerate of garlic (chopped garlic in edible oil).
Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. [53] The distinctive aroma is mainly due to organosulfur compounds including allicin present in fresh garlic cloves and ajoene which forms when they are crushed ...
Garlic cloves have a top and bottom! Place cloves with the pointed end up and flat tip down, which is the same orientation they are positioned in on the bulb. Space cloves 6 to 8 inches apart.
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Garlic having been crushed using a garlic press Many garlic presses also have a device with a matching grid of blunt pins to clean out the holes.. A garlic press, also known as a garlic crusher, is a kitchen utensil to crush garlic cloves efficiently by forcing them through a grid of small holes, usually with some type of piston.
Illustration: Joanna Andreasson; Source images: iStock. Joanna Andreasson/DALL-E4. ... 6 cloves garlic, minced 1/4 cup dry white wine 1/4 cup lemon juice 1/4 teaspoon red pepper flakes
Reduce heat to medium and add garlic cloves. Sauté for 2-3 minutes or until softer and lightly browned. Add chicken stock, brandy (optional), and thyme sprigs.