drying, and microwaving tend to generate
trisulfides, the characteristic notes of
overcooked cabbage. Cooking at high
temperatures in fat produces more volatiles
and a stronger flavor than do other techniques.
Relatively mild garlic compounds persist in
butter but are changed to rubbery, pungent
notes in more reactive unsaturated vegetable
oils. Blanching whole garlic apparently
inactivates the flavor-generating enzyme and
limits its action, so the flavor of garlic cooked
whole is only slightly pungent, and sweet,
nutty notes come to the fore. Similarly,
pickled garlic and onions are relatively mild.
The sugar and sugar-chain content of
onions and garlic is largely responsible for
their readiness to brown when fried, and
contributes a caramel note to the cooked
flavor.
Food Words: Onion, Garlic, Shallot,
Scallion