How garlic is prepared matters a lot. When garlic is damaged, the alliinase in it converts alliin into allicin, which imparts its distinctive pungent aroma. The more cells you rupture, the more allicin is produced, and the stronger the aroma becomes.
For a mild flavour, leave it whole. Then, in increasing order of pungency: sliced, chopped, minced, pressed, and ground (usually with mortar and pestle). You may also remove the germ from the centre of the clove.
Allow cut garlic to sit for a few minutes for maximum sharpness.
Acids delay alliinase activity. Mixing an acid such as lemon juice or vinegar allow you to prolong its brightness over longer periods of time.
Garlic pungency declines with temperature. As it approaches 100°C the sulphur compounds becomes mellower and sweeter. Above 120°C, as moisture evaporates, the Maillard reaction takes over and new toasty, nutty flavours develop.
Garlic infuses well into oil: target 120-140°C for sweetness, and brown it at up to 170°C for toasty notes. Because garlic can burn rapidly in hot oil and turn extremely bitter, it’s advisable to add it to the oil early when it’s cooler.
Boiling garlic in water softens the flavour without much aroma extraction.
