Garlic is a staple in any kitchen around the world - fresh, minced, or whole. It brings the best flavor to any dish and can't be beat in terms of how easily and perfectly it fixes something dull.
Some people like to think that there is such a thing as too much garlic and to add only in moderation. Those people are wrong.
I am Italian, and that means is that we measure garlic with our heart, not a tool. Garlic is added into almost every Italian dish and gives it the perfect finishing touch. To be honest, I can't name a favorite garlic dish, only meals that let the garlic come through beautifully.
My favorite of those is Japanese fried rice with steak - hibachi style.
Garlic is added into every aspect of the food, from the butter to the marinade of the streak. It gives the best tang and compliments the teriyaki sauce and the ginger. You just can't have hibachi without have absolute heaps of garlic with it.
Even better, pushing the amount of garlic over the "normal" range makes it so that the acidic juices tenderize the meat even more, leaving it juicy and delicious.
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