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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