I have a question about garlic. I know that the smaller you chop it the stronger it is, but how does roasted garlic fit into this equation. Meaning, is roasted garlic stronger than raw garlic or less strong?
Roasted garlic becomes sweet and buttery - less strong than raw.
p.s. This may get moved from the Florida board to home cooking or something like that.
Roasted garlic is much weaker, that's why I like raw garlic. Must have the bite! I think that's true of most spicy things: for example, sauteed jalapeños are notably less spicy IMO.
Hi Yaela. Yes, garlic, when roasted or cooked in a liquid, becomes sweet with cooking and loses its pungency. When garlic is sauted/fried, however, it becomes bitter if allowed to brown.
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