Garlic 202

Raw garlic is strongest.  The more you cook garlic the milder it gets.  Never brown or burn garlic - it's useless and must be thrown away.  It will make your food taste nasty!  Always add garlic to flavor bases (like sauteed onions) at the end, and stir through only for a minute or less before adding your liquid.  At 150 degrees, garlic's enzymes are destroyed and no longer produce flavor.  For this reason, sometimes it's best to use garlic POWDER in a rub rather than fresh garlic - it doesn't burn in the oven or on the grill.  For any questions regarding garlic, one of my favorite things, contact me at www.lulasforlunch.com   --Lula