Some cooks use garlic to season foods and other cooks prefer that garlic occupy center stage. When you appreciate the taste and smell of garlic, mincing it is an excellent way to bring out the strongest garlic flavor because mincing releases allicin. After mincing fresh garlic, roast it briefly to tone down the strength. Roast minced garlic carefully, however, to prevent burning the tender garlic.
Preheat the oven to 325 degrees Fahrenheit. Spread the minced garlic in the shallow dish. Use the spatula to spread it evenly.
Drizzle olive oil lightly over the minced garlic, adding just enough oil to coat the garlic evenly.
Sprinkle coarse salt over the minced garlic. Add as much or as little salt as you desire.
Cover the dish and place it into the warm oven.
Roast the minced garlic for 10 minutes and remove it from the oven. If you roast minced garlic for any longer than this, the allicin released by mincing could create an unpleasant taste.
Add the roasted minced garlic to your recipe.
Kathryn Hatter is a veteran home-school educator, as well as an accomplished gardener, quilter, crocheter, cook, decorator and digital graphics creator. As a regular contributor to Natural News, many of Hatter's Internet publications focus on natural health and parenting. Hatter has also had publication on home improvement websites such as Redbeacon.