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2 votes

What aspects define how present the garlic taste in an aglio e olio pasta becomes?

The molecule in garlic that is responsible for the trademark flavor and aroma is allicin. It is formed when cell walls in the garlic are breached, causing the alliin within to come into contact with ...
Abion47's user avatar
  • 573
5 votes

What aspects define how present the garlic taste in an aglio e olio pasta becomes?

The flavor of garlic is extremely sensitive to how it’s been prepared, particularly how much heat has been applied and whether it’s been stored long-term after being crushed/sliced/minced or not. This ...
Austin Hemmelgarn's user avatar
14 votes

What aspects define how present the garlic taste in an aglio e olio pasta becomes?

You may simply need more garlic, but if you're after punchy garlic, cooking it less might be better. Combining these two ideas, you might want to fry the amount of garlic called for in the recipe (...
Chris H's user avatar
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0 votes

In a tomato sauce recipe, how can I cut the acidity?

I can add that aside from most tips I've read here, I like a Tbsp of tomato paste to my fresh tomatoes, herbs, anise seed, chile pepper, and fresh ground black pepper, to reduce the acid; and like ...
gralan's user avatar
  • 51
0 votes

Miracle whip vs. Mayonnaise for Pasta or Potato salad

Yes, we have noticed egg salad, potato salad, ham salad etc all get watery after a day. If we are not taking the dishes to a party or dinner we just mix enough salad with miracle whip for our use at ...
Joan G.'s user avatar
3 votes

When cooking pasta in salted water how much of the salt is absorbed?

Good discussion of the question. The question can be answered by referring to the paper published in Food Chemistry in 2019: "Cooking parameters affect the sodium content of prepared pasta" ...
Old cranky guy's user avatar

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