You Can Stop Mincing Garlic For Stew. Here's Why

Garlic, according to Well+Good, enhances tastes and is the foundation of every savoury dish.

The University of Missouri defines garlic as allium sativum, which may be hardneck or softneck. The latter lacks a woodsy stem around its cloves.

The small bulbs' potency—between spicy and acidic—can make people love/hate them.

Volatile compounds in garlic, according to Live Science, are the ultimate vampire repellant.

Garlic used in sauces or marinades benefits greatly from being minced.

Cutting a clove breaks its cell walls, releasing pungent sulfuric chemicals, according to WebstaurantStore.

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