Unpeeled garlic is primarily used to infuse flavor into liquids like soups, sauces, and stocks because the papery outer layers contain a significant amount of aromatic compounds.
Benefits of Using Unpeeled Garlic
While the skins themselves aren't palatable to eat and can pose a choking hazard, they offer several culinary advantages when used correctly:
- Enhanced Flavor Infusion: The skins contain flavor compounds that contribute a subtle, complex flavor profile that complements the garlic cloves themselves.
- Aromatic Complexity: Unpeeled garlic adds a depth of aroma to dishes, creating a more nuanced and layered flavor experience.
- Easy Removal: Leaving the garlic unpeeled makes it easy to remove from the dish after it has imparted its flavor, preventing an overpowering garlic taste.
How to Use Unpeeled Garlic
Here's how to effectively use unpeeled garlic for flavoring:
- Smash the Garlic: Gently crush the unpeeled garlic cloves with the side of a knife. This helps release the flavors.
- Add to Liquids: Place the smashed, unpeeled garlic cloves into your soup, sauce, or stock.
- Simmer: Allow the garlic to simmer in the liquid for a period of time to infuse its flavor. The longer it simmers, the more intense the flavor will be.
- Remove: Before serving, remove the unpeeled garlic cloves from the dish.
Example Usage
Imagine making a chicken stock. Adding a few smashed, unpeeled garlic cloves to the simmering stock will contribute a subtle garlic flavor and aromatic depth. Once the stock is finished simmering, simply remove the cloves before using the stock.
Summary
Using unpeeled garlic is a simple technique to enrich the flavor and aroma of soups, sauces, and stocks. The skins, though inedible, contain valuable flavor compounds that enhance the overall culinary experience.
