Amateur cook who studies the why; not just a recipe geek
The article makes total sense. I'd be interested in the next step of tests: first, garlic minced, grated etc. an immediately added to heat. Heat arrests the chemical reaction so the harshness of say a press might not be as much. Then, blanching. Blanching mitigates much of the chemical reaction but there is a taste trade-off. I rather like blanched garlic but I need to add more due to the milder flavor. I like that. Cheers to Serious eats!
Good article. Food processors are no good at all for garlic, not even when making pesto. The blades warm up the garlic and even in oil it gets bitter.
Garlic pressed garlic will be more mellow if pressed right into a hot fluid as that will slow the chemical change that makes it bitter.
Also, blanch the garlic and press away. That too reduces the bitter producing chemical reaction. Experiment with blanching. It is nice, producing a milder garlic (you may want more garlic) that is excellent in pesto. Cheers!
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