No single ingredient undergoes a more dramatic flavour transformation through cooking than the allium family. Raw garlic is pungent and aggressive; slowly roasted whole garlic is sweet and mellow. Raw onion is sharp and biting; deeply caramelised onion is sweet and complex. Understanding the full transformation spectrum of alliums — from raw to deeply cooked — is essential to controlling their contribution to a dish.
A framework for the five cooking stages of alliums (onion, garlic, shallot, leek) — each producing a fundamentally different flavour profile and textural contribution.
CROSS-CULTURAL SYNTHESIS COMPLETION + FINAL TECHNIQUE ENTRIES