There are many varieties of garlic, each differing in size, pungency and color. but the most common are the white-skin American or Creole garlic; the pink or purple Mexican or italian garlic and the larger Tahitian garlic.
In dishes such as aioli, tapenade and pesto, garlic is indispensable and it adds flavor to a variety of sauces, stews and meats. Don't be tempted to use more than the specified amount, as garlic will overpower the other flavor in the dish.
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