The flavors and aromas of garlic are the result of a chemical reaction triggered by the rupturing of tiny fluid-filled sacs (vacuoles) that contain enzymes. The enzymes (mainly alliinase, which converts alliin into allicin) trigger the breakdown of multiple sulfur containing compounds, creating the flavors and aromas that make garlic famous. Slicing and dicing do not release as many enzymes as crushing, because fewer of the fluid sacs are ruptured. Additionally, forcing the contents of crushed garlic through a pressure plate mixes the enzymes and sulfur compounds together, accelerating the chemical reaction and intensifying the natural flavor and aroma of fresh garlic.
The MÄNNKITCHEN garlic press is available for purchase on best-garlic-press.com, amazon.com, and mannkitchen.com.
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