enzyme excitement in garlic - experiment what just happened??? information from zap! blink! taste!...

Enzyme Excitement in Garlic - Experiment

What just happened???

Information from Zap! Blink! Taste! Think!


How can 40 Cloves of Garlic in a Chicken Recipe Taste More Mild than a Recipe with 2 Cloves of Garlic?


Allinase and Allilin (hint -ase means enzyme, a substance that causes chemical reactions)

• Both present in microscopic sized cells• Allinase packaged in tiny sacs called vacuoles• When separate – garlic is mild• When broken, immediately combines• Allin fits into allinase molecule and becomes smelly

garlic• Result, allicin – strong smell and taste that can be

manipulated

HINT: THINK ABOUT LIGHT STICKS AND HOW THEY WORK….


Why were the samples different strengths?

Microwave first

Garlic never had a chance to develop a strong flavor since it was cooked, then crushed.

Roasted Garlic


Uncooked Clove

• Crushing developed allacin and optimized flavor

• Serving raw kept the flavor very strong


Crushed, Then Cooked

• Allacin forms• Flavor becomes more

mild as it cooks


40 Clove Baked Chicken

How?• Cloves are left whole,

coated in oil and baked with the chicken

• Cells not broken will never produce much flavor once they are cooked


Manipulating Garlic’s Flavor

Roasted Whole Toasted Whole Slivered &

Clove Clove Sauteed

Very Mild, Mellow & Full &

Sweet, Nutty Well-rounded

Caramel-like

Mildest Mild Less MildMild


Getting Stronger Garlic Flavor….

Minced & Pressed & Raw

Sauteed Sauteed Paste

Full & Very robust, Sharp &

Rounded Harsh fiery

Stronger StrongestStrong

enzyme excitement in garlic - experiment what just happened??? information from zap! blink! taste!...

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