The Cranks Bible: A Timeless Collection of Vegetarian Recipes by Nadine Abensur

Author:Nadine Abensur [Abensur, Nadine]
Language: eng
Format: azw3, epub
Publisher: Orion
Published: 2016-01-20T16:00:00+00:00

GARLIC

Garlic crosses the whole gamut of taste from sweet and gentle to in-your-face pungency. These two extremes manifest themselves in various ways.

Take the appearance of garlic for instance. The youngest could not look more delicate, its many layered, silky white leaves, opening out like petals while the oldest has fine parchment skins that fall apart in papery flakes. Then bang – you cut into a clove and crush it and all hell’s let loose.

Even the way you cut it makes a difference. Slice it fine and the smell is quite well-behaved, crush it with the back of a knife to make a purée and the pungent oils start to be released. Fry it and you’re onto another level. Brown it and you add depth and warmth but watch – it’s a fine, fine line. Burn it and the acrid, bitter smell and taste will put you off for life.

Fresh, young, raw garlic, either summer young or drier and more intense, is the stuff of countless dressings and sauces. Providing you chop it very small, it perks everything up and turns the dullest thing vibrant. Think of chermoula, skorthalia, aïoli, gremolata. The whole Mediterranean is awash with sauces to explode your taste-buds, to set the juices flowing. The Jains are right to exclude it from their diet. You cannot keep an upright, quiet countenance with garlic around.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.