Garlic's pungency is most potent when freshly minced. The compound responsible, allicin, is released upon crushing. Timing is crucial to retain its flavor while avoiding bitterness.
Comparing jarred minced garlic to fresh garlic is like apples to oranges. Fresh garlic offers an unmatched bold flavor that pre-minced garlic simply can't provide.
When using minced garlic, it's imperative to stay focused while cooking. The smaller granules cook quickly, and stepping away can lead to a burnt, undesirable taste.
Adjusting to medium heat when sautéing garlic provides the best results, ensuring the rich flavors develop without the risk of burning.
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