醋漬蒜頭DIY 

Roasted garlic is one of the simplest ways to make a dish you already know more interesting. There is something magical that happens when you roast garlic that concentrates garlic’s flavors, while adding a slight bit of sweetness, and reducing raw garlic’s pungent bite.

烤蒜頭是最簡單料理的一道有趣的菜單。當你烤蒜頭的時候,蒜頭的風味會有神奇的變化,變得多了一些甜味,生蒜的嗆辣味也減少了。

It’s also incredibly simple to do and is a great thing to work into your cooking routine. In surfing around the Internet and through some of our favorite cookbooks we came across three basic ways to roast garlic that essentially boil down to en paper, open-faced, and all foiled up.
烤蒜頭做起來非常簡單而且是你平常烹飪工作很棒的一部分。瀏覽網際網路和一些我們喜歡的料理書籍,我們整理成"en paper"、"open-face"和"foiled"三種基本的烤蒜頭方法。

To see if one method was better than the others we grabbed three bulbs and a hot oven.
我們準備了三球蒜球和烤爐來看看哪一個方法比較好。

Ways to Roast
烤的方法

Let’s start with some basics that are the same across all three roasting methods. The first is when we’re talking about roasting garlic; we’re talking about roasting an entire bulb in an oven. The oven is usually set at 350 or 400°F degrees, with the garlic being roasted for 35 to 45 minutes. What’s different is how the garlic is prepared.
我們從三種烤法中最基本的也是相同的事情開始。首先當我們談到烤蒜頭,我們說的是一整個蒜球放進烤箱。烤箱通常設定華氏350-400度(攝氏175-200度),蒜球烤35-45分鐘。

The first method, which we’re calling en paper, because it sounds fancy, is when a whole bulb is roasted without taking the top off or adding any oil. For this method all you do is throw a bulb of garlic in a baking dish, put everything in the oven, and let it roast away.
第一個方法我們稱為"en paper",因為它聽起來比較炫。當烤蒜球的時候我們並沒有把蒜球的蒂頭去除,也沒有加任何調理油脂。這個方法你要做的就是把整個蒜球丟到烤盤,放進烤箱,讓他烤好。

The other two methods start off the same, which is removing the top of the bulb with a sharp knife, so the cloves are exposed. All the recipes we read that have the top being removed call for the addition of a light drizzle of olive oil and are fairly split about whether or not there should be a sprinkle of salt and pepper.
另外兩個方法一開始是一樣的,都要把蒜球的蒂頭用鋒利的刀整個切除,讓裡面的蒜肉曝出來。所有我們讀過的食譜蒜球蒂頭切開後都要淋上一些些橄欖油,而且最好均勻的灑上一些鹽巴和胡椒(雖然不是必須)。

The major difference is that in the open-faced version the bulb is placed naked in a baking dish and in the foiled version the bulb is wrapped up tight in a piece of aluminum foil before it’s placed in the oven.
最大的不同在於"open-face"的版本裡面蒜球是直接裸放在烤盤裡面,在"foiled"版本裡面蒜球是要先用錫箔紙包起來再放進烤盤。

To see if there was a noticeable difference between the three methods we roasted three bulbs of garlic together for a side-by-side comparison. What was interesting about the results is that there were some things we liked about each cooking method and reasons we could see for using each of them.
想看看三個方法是否有明顯的不同,我們可以把不同烤法的蒜球一起擺在同一個烤盤裡面來比較。有趣的是每一種烤法都有我們喜歡的地方和我們可以怎麼應用的方法。

The whole roasted en paper method was the easiest, not that any of these take any real work, of the three it had the strongest nutty flavor to it. It also had some slight burned notes and was the hardest to get the cloves out afterwards, which was a surprise.
"en paper"是最簡單,不費任何功夫的方法。在三種烤法當中他最具堅果風味,也是在之後意外的最難把蒜瓣脫皮。

The bigger surprise was the amount of difference between the open-faced and foiled versions. The open-faced version had a nice brown color on top, with a soft creamy texture underneath, and a noticeable nutty flavor – less then the en paper version, but a lot more than the foiled version.
更大的驚奇是"open-face"和"foiled"之間的差別。"open-face"會有很漂亮的咖啡色焦化在表面,裡面則是像奶油依般柔軟的,而且有注意得到的堅果風味--比"en paper"少但是比"foiled"多很多。

The cloves wrapped in foil came out with a beautiful gold color, they also held their shape a lot better than in the other two methods. The flavor in this version was more muted than the other versions, but you could still tell it had been roasted.
包覆在鋁箔裡的蒜瓣會呈現漂亮的金黃色,也保有比其他兩種方法更完整的形狀。這個方法的風味比另外兩種方法更加隱晦,但是你仍然分辨得出來他是被烤過的。

It seems like the big difference between the different methods has to do with moisture retention. In the foil version the garlic steams as much as it roasts, retaining a lot of the garlic’s water, which helps keep its shape and why its flavor changed the least; where the open-faced version losses a lot of its moisture, which allows the end of the cloves to brown, which concentrates and changes its flavors.
看來三種發法最大的不同在於水分保持的程度不同。在"foil"版本中蒜頭烤的過程中其實也被蒸煮,保留了大部分的蒜頭水分,這對保持蒜頭原來的形狀有幫助,也是它的風味改變最少的原因。"oepn-face"版本烤掉許多的水分,濃縮也改變了蒜頭的風味,這也使得蒜瓣在最後呈現咖啡色。

We also wanted to test time and temperature, so we roasted another bulb at 350°F for a little under 40 minutes. What we found is that in comparison there was very little roasted flavor in the garlic at the lower temperature. There was so little change in taste from this test that if our oven only went to 350°F we wouldn’t even bother.
我們也想測試烤的時間和溫度,所以我們用華氏350度的溫度烤了另一個蒜球將近40分鐘。在比較中我們發現在比較低的烤箱溫度,蒜頭的烤焙風味其實很少。這個測試中的口味的改變很小,以至於我們的烤箱就算只設定華氏350度也沒什麼影響。

We also tried a version with a sprinkle of salt and pepper on top, which makes sense if you’re using the garlic as a spread, but not if you’re using it as an ingredient. The reason for this is because the seasoning ends up on such a small part of the garlic that when you’re using it as an ingredient it’s easier to add the salt and pepper to the dish.
我們有也試了撒鹽巴和胡椒的版本,當然可以理解的是如果你是把蒜頭當作佐料而非主要食材來使用。我們要試灑鹽巴和胡椒的版本理由是,如果你把蒜頭當成主要食材,最後的調味其實只占蒜頭的一小部分,那直接把鹽巴和胡椒加在盤子上會比較簡單一些。

Since we primarily use roasted garlic as ingredient in dishes, rather than as a spread, the method we’ll use the most going forward is the foil method. Having the garlic maintain it’s shape and texture will make it easier to work with when it’s being added to a dish.
既然我們把烤蒜頭當作盤子裡面的主要食材而非佐料,我們最常使用的還是"foil"方法,這會讓蒜頭形狀保持完整,裝盤的時候也比較方便。

That being said if we’re roasting garlic to use as a spread, we’re going to use the wide-open method to get a nuttier flavor, with the softer texture, which will also make it easier to spread.
如果我們把蒜頭當作是佐料,我們會使用"wide-open"方法來獲得堅果風味、比較柔軟的組織,也比較容易來佐料。

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