I don't always want my garlic to taste the same way. Sometimes I want only the deep umami flavor without the bite (so I let it cook more) and sometimes I look for a strong garlic bite presence in the dish.
I know it depends on how you slice and cook it, but I would like to know the science behind it. My questions:
- If you want to have a strong garlic bite, how should you dice the garlic, at what temperature to fry it and for how long?
- Same as above, only without the bite.
- What "signs" (the smell, the look etc) can cue you in on what "stage" the garlic is right now (strong bite, mellow bite etc)?
- Are there general guidelines that you should always follow (like always saute garlic on low heat)?