Garlic's flavor is most potent when it's added to a dish raw. Its flavor is tamed by cooking-the longer you cook it, the more mellow it becomes. The way you cut up garlic affects its strength, too. The more you chop or mince it, the stronger its flavor. For the most delicate flavor, cook with whole cloves-unpeeled-and remove tme before serving.
Fresh ginger, a knobby root, adds pungent flavor to dishes and is an especially good complement to garlic. At cooking time, peel off the thin brown skin with a sharp paring knife or vegetable peeler, then grate the stringy yellow flesh with a fine-holed grater.
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