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Did You Know?
The way in which you process ingredients, especially those containing oil, has a profound effect on the flavor.
Garlic for example, if squeezed through a press rather than minced by hand will be bitter.
The oil in garlic is particularly temperamental. If garlic is heated until golden it takes on a fantastic flavor. If it becomes brown it metamorphoses into a truly nasty acrid smell and taste which is probably part of the reason it is sometimes referred to as “the stinking rose”!
I learned many years ago from the late Barbara Tropp, who sadly died far too young, that washing an orange or lemon with detergent and then rinsing thoroughly with water, would make a huge difference to the flavor of the zest.
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General rule of thumb for garlic - the smaller the pieces, the stronger the flavor.
Just to add my 2 cents - I don't discern any bitter flavor from green garlic sprouts, pressed garlic, or even smashed garlic. The only time garlic tastes bitter to me is when it's been over cooked.
Reply to this Posted by: Patrincia | July 10, 2008 9:49 AM #
Gene, you bring up an interesting point, and I wonder if I have a similar taste "deficiency." I never notice bitterness when I use a press--although I do tend to use less garlic if it has been pressed. I guess I would say it tastes stronger but not bitter.
The first time I heard about this was Alice Waters on Julia, and I wondered the same thing then because I never noticed the bitterness.
Reply to this Posted by: Matthew | July 10, 2008 7:04 AM #
I agree with the whole lemon thing. Do they wax the organic fruit? I have never been able to get a straight answer from produce people on that. I have been washing them for years. I use a so called "vegetable wash" which claims to rinse off more readily. Touch of skepticism there but it isn't an expensive product.
Now this garlic thing. My wife isn't too happy right now because I have been experimenting. With garlic. I have heard many chefs say that the green part of old garlic is bitter. I have eaten a lot of the green parts and I don't detect any particular bitterness. I have also tried slices of garlic. One I macerated with my thumb and let stand for 2 minutes. The other I simply took a bite from. I can't taste any difference. Most garlic presses are aluminum maybe the bitterness comes from chemical reaction with aluminum. I don't use a press. I either macerate with a heavy knife or if I need salt also I sprinkle the diced garlic with salt and use the sharpness of the salt grains to puree the garlic. A chemist friend suggested that the salt may also break down the cell walls releasing more garlic. I am not enough of a chemist to say whether this is true or not. But its a theory. Maybe I just don't taste bitter as strongly as some people?
Reply to this Posted by: gene Russell | July 10, 2008 12:01 AM #
Agreed, you may loose just a little bit of the essential oils with a quick washing in hot water, but most will remain. That's what I've found, at least.
Reply to this Posted by: Barbara | July 9, 2008 7:40 PM #
Again, there is plenty essential oils inside cell walls of the lemon. Detergent won't break the cell wall as long as you keep the cell walls intact without cuts or scratches.
Reply to this Posted by: Hector | July 9, 2008 2:57 AM #
What about washing it with some hot water to remove the wax?I tried once and the smell of lemon manisfests immediately but I was afraid that the essential oil was washed away.
Reply to this Posted by: cindy | July 9, 2008 1:14 AM #
Washing with detergent is to remove the wax that ALL lemons and oranges are covered when going to the market.
It won't remove essential oils as long as you don't scrape hard or squeeze. Essential oils in plants are trapped inside hard cell walls and not float on top like transpiration in human skin. When you zest, scrape hard, or squeeze, then you break the cell walls releasing the essential oils.
Reply to this Posted by: Hector | July 8, 2008 8:58 PM #
does the washing help with the taste or deter from it? Because I could imagine essential oils being washed out....
Reply to this Posted by: Gwyneth | July 8, 2008 8:20 PM #
In addition to a good scrub with soap and a veggie brush, I find a little vinegar can help to remove the wax too.
Reply to this Posted by: Patrincia | July 7, 2008 5:35 AM #
YES, you need detergent to dissolve the wax that is often coated in oranges and lemons.
Reply to this Posted by: Hector | July 6, 2008 10:23 PM #
I wondered about the lemon/lime zest thing. I made strawberry lemonade bars from another blog (Baking Bites) and as I was zesting the lemon I wondered if it had been waxed before coming to market. Next time I need zest I will try this washing method and see if it makes a difference!
Trish
Reply to this Posted by: trish | July 6, 2008 10:13 AM #
Interesting ... but is the change a good one?
Reply to this Posted by: Kitt | July 5, 2008 10:09 AM #