Can garlic liquify?
Online Answer
Clean cuts in garlic with a razor blade or knife just won't release the flavour. Nothing wrong with a garlic crusher but it's easier to smash it with a whack of the side of a heavy knife blade and then chop with the knife if you need to make it finer. This way you'll release the juices. Much better than simply slicing..
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Garlic is usually consumed cooked but can be eaten raw, which is even better because the raw form preserves all its beneficial nutrients.
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Particularly raw applications where you don't want the pungent taste of raw garlic, but you do need it for depth of flavor. Similarly, if the cooking time is not long enough to cook out the raw garlic taste, garlic powder comes in handy. For things like tomato sauce, I would definitely prefer fresh though..
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Garlic usually does best if it's cooked quickly and over medium heat. About thirty seconds will do the trick. This is just enough time to cook off the rawness, allow the flavor to mellow into the dish, and let the aroma to hit its peak.
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