other flavors, or used in marinades, where it will
then be briefly cooked when your proteins are
seared or grilled.- Slowly cooked garlic develops an intense
sweetness, much as caramelized onions do. It
loses most of its pungency and trades it in for
sweeter, roasted aromas. Whole heads can be
roasted with a drizzle of oil in a low oven;
individual cloves can be smashed and sizzled
gently in oil until the oil picks up their flavor.