Milk Street Digital Class: All About Garlic with April Dodd

About this pre-recorded class Treated with care, garlic is a cook’s dream ingredient: it can be pungent or mellow, crunchy or creamy, a bold flavor or a subtle background note. But to give garlic the culinary range it deserves, you need to know some basic information about how garlic works, and how it reacts to being sliced, smashed, simmered, fried and roasted. In this class, we covered it all. When you watch this pre-recorded Zoom lesson, you’ll learn how to quickly and easily peel garlic with minimal frustration. We discuss the advantages of slicing versus mincing versus finely grating garlic, getting into the importance of particle size and the transformation that happens when you rupture cell walls. You’ll learn when and why to simmer or roast whole heads of garlic, and will get comfortable making garlic confit and crispy garlic chips. In addition to these techniques, we also make Spicy Garlic Soba with Greens, where we put garlic to work in two different ways. If you love garlic