Mincing and Creaming Garlic
Mincing or creaming controls the bite of garlic
Why you need to learn itThe article goes into detail as far as techniques for both mincing and creaming garlic.
As wonderful as garlic is, few of us like it in chunks. Mince it small, and it's perfect when added at the end of a saute.
If you want it raw, or if you're using it for a smooth-textured item, cream it. Creaming turns your minced garlic into a velvety paste that disappears into soups and melts into vinaigrettes.
