As a matter of fact, I’ll be slicing my garlic tonight to go into some fantastic spaghetti sauce with Italian sausage, sweet red pepper, and other stuff that’s good in spaghetti sauce. You can extract plenty of flavor from garlic just by slicing the cloves or chopping them roughly, and the result will be more balanced and less bitter, in my opinion.
It is much less likely to turn bitter from being over-fried. By the way, David mentions that he prefers slicing garlic for frying rather than mincing it. It is known as a garlic sprout, often referred to as a garlic scape or garlic shoot.
Go ahead and see what David found out about the green stems in garlic cloves, and his easy-going conclusion. Yes, the green thing in garlic is edible. So when a friend, who worked closely with Marcella Hazan (an expert on Italian cuisine) told me that Marcella never removed the green germ (her reasoning being that since it was new garlic in the making, it was tender and not bitter), I figured it would be interesting to see – and taste – if removing it really did make a difference. He, like myself, had always removed any green sprout from old, stored garlic, because it might be bitter. Unlike myself, another blogger, and a much more accomplished cook, David Lebovitz, decided to check this out for himself. We are told to remove the green stem from sprouted garlic because For example, the wisdom concerning throwing away unopened mussels or clams. However, if you’ve read many of the articles on this site, or similar sites, you’ll realize that traditional cooking wisdom is often completely bogus.
I would not have the patience to test this for myself, although I do experiment when the potential outcome is worth the trouble. I’ll be honest, I’m a researcher, not an experimenter.
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