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As summer moves towards fall, my favorite vegetable has started showing up fresh in my CSA basket. 

Garlic.

It is the one vegetable that is ALWAYS in my kitchen - 365 days a year.

Today's video is a simple recipe for garlic parmesan pasta - I hope you like it!

This newsletter also delves into the science of how the way you cut your garlic affects the flavor it imparts to food, which can help you decide whether you want to slice or mince when prepping this essential member of the onion family.

To make things easier for you - and prevent smelly fingers- I've included a coupon for 20% off our Garlic Peeler.

Enjoy!

Best,

Susan

The method you use to prepare garlic can significantly impact the intensity of its flavor.

The Science

When you cut into a garlic clove, its cells are broken, releasing enzymes that interact with oxygen. This reaction produces sulfur compounds, like allicin, which contribute to garlic's pungency. The more finely you chop, mince, or crush garlic, the more allicin is generated, resulting in a stronger flavor. 

The mildest garlic taste comes from roasting whole cloves. The more you cut, chop, mince, or crush garlic, the stronger the garlic flavor.

Peeling Garlic

If you’re starting with a whole garlic bulb, gently pull it apart to separate the cloves.

Many people peel garlic by placing the flat side of a knife over the clove and pressing down gently with the palm of the hand until the clove gives way slightly, and then removing the skin.  This works, but is not good for your knives.  It also generally breaks the clove, which is fine if you were planning on chopping it anyway, but if you want the mellow taste of an intact clove, this method won't work.

The Cestari Garlic Peeler allows you to remove the skin while keeping the clove intact, so you remain in control of the intensity of the garlic flavor you are adding to your food.

Sliced Garlic: Flavor Intensity: Moderate

Sliced garlic falls in the middle of the flavor spectrum, stronger than whole cloves but milder than minced garlic. This method is ideal when you want garlic to be both visible and flavorful, such as in sauces, stir-fries, or homemade pickles.

Sliced garlic adds a crunchy, caramelized flavor to dishes like soups, salads, and sautéed vegetables.

Chopped Garlic: Flavor Intensity: Strong 

Roughly chopped garlic is quick and easy to prepare and works well in soups, stews, chilis, and stir-fries. However, it might be too coarse for smoother sauces or salad dressings.

Chopped garlic can be used in various dishes, especially in a fragrant sauce that pairs beautifully with roasted or grilled meats and vegetables.

Minced Garlic: Flavor Intensity: Stronger

Mincing is one of the most common ways to prepare garlic, offering a more potent flavor than chopping. This technique is perfect when you want the garlic to take center stage in your dish.

Minced garlic is ideal for recipes like garlic avocado toast, where a robust garlic flavor is desired.

Crushed Garlic: Flavor Intensity: Strongest

Crushing garlic releases the most flavor as it breaks down more cells, leading to a stronger taste than slicing or chopping. Crushed garlic is perfect for slow-cooked dishes where you want a deep garlic flavor without large pieces.

No matter how you prepare it—whether you slice, mince, chop, or crush—fresh garlic will elevate your cooking with its bold, vibrant flavor.

Save 20% on Cestari's Garlic Peeler. No matter how you like your garlic, this tool will be indespensible in your kitchen. Save 20% with code CLEANGARLIC through August 27 at the Cestari store on Amazon

Linda from Leander, Texas suggests, "For a milder garlic flavor in your dishes, roast the cloves in their skins before using them. It adds a subtle sweetness to the garlic." (Ed note: If you have the Cestari Easy Pod that was our coupon offer last week, it does a great job roasting garlic with no mess)

Michael from Eagle Mountain, Utah remarks, "Try freezing minced garlic in olive oil in ice cube trays. It's a convenient way to have ready-to-use garlic whenever you need it."

Karen from Prosper, Texas shares, "If you want to avoid the lingering garlic smell on your hands, rub them with stainless steel after handling garlic. It works like a charm!"

James from Bluffton, South Carolina advises, "For a smoother garlic paste, sprinkle a little salt on the garlic before you start chopping. The salt helps break down the garlic faster."

Lisa from Winter Garden, Florida comments, "When you’re short on time, use a microplane to grate garlic directly into your dish. It’s a quick way to get finely minced garlic without all the chopping."

The winner of this week's Free Cestari Product is Christine Curtiss. Please select your product from the Cestari Store on Amazon, and send us an email at support@cestarikitchen.com letting us know what you'd like, and where we should ship it.

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We'd love to feature some of your best tips and tricks. Please let us know what you know!  You can submit your thoughts by replying to this newsletter, or sending them directly to support@cestarikitchen.com with the subject "Newsletter-August."  Every subscriber whose contribution we use will receive our MINI TURNTABLE as our thank you gift.

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