What does mince garlic mean in a recipe?

garlic is an aromatic bulb that has a mild yet pungent flavor. It is used in many cuisines including Italian, Indian, Mexican, and Thai as well as in dishes such as soups, vegetables, stews, and sauces. Garlic is usually minced, although sometimes it is chopped or even crushed. When garlic is minced, the peels are usually left on. The resulting dish will have a milder flavor than if the garlic were pureed, although the peels

What does minced garlic mean in a French sauce?

garlic is usually minced, or chopped into small pieces, to add flavor and a little bit of color to dishes. A good way to do this is to hold a bunch of peeled garlic cloves between your palms and smash them into a paste while pressing down repeatedly with your thumb. The garlic will break apart into small pieces. Go ahead and add the ground garlic to oils, soups, stews and sauces.

What does minced garlic mean in a sauce?

Garlic can be added to a sauce in two ways: as a whole clove or minced. Whole garlic cloves are easy to prep, but you have to take care not to burn them. To add minced garlic to a sauce, you can either chop the garlic in a food processor or use a garlic press. Some chefs like to add the garlic at the end of a sauce’s cooking time so the garlic doesn’t lose its flavor. Others add the garlic at the beginning of

What does minced garlic mean in an Italian sauce?

Most Italian dishes that call for minced garlic don’t mean chopped garlic. Instead, it’s minced garlic that’s been placed into a pan of simmering sauce or ingredients before the sauce is finished cooking. This process allows the garlic flavor to permeate the dish as it slowly cooks.

What does minced garlic mean in a recipe?

There are two ways to mincer garlic: chopped and puréed. Garlic can be chopped either by cutting the top and pushing down the cloves or by cutting the garlic bulb in half lengthwise, then slicing off the top. After the garlic is minced, it can be left chunky or puréed. When puréed, garlic loses some of its pungency and thickens sauces and soups.