, but when you bite down on big, raw piece, that snap becomes downright sharp. That's why Rhoda uses a technique that maximizes garlic flavor without any noticeable texture at all. The cool thing about this technique? It's completely cook-free.—and that’s all. Grip the garlic clove at the broader end and run it against the microplane's teeth, careful to not start grating your fingers.
What you'll be left with is a pungent, intense, spreadable paste that's perfect for stirring into sauces, where it can be distributed evenly. Use this smooth garlic paste anywhere it can be stirred in—especially the dishes below.Rhoda recently used grated garlic in her 22-minute shawarma’s garlic yogurt sauce. “I didn't want to see the garlic in the yogurt,” she says. "I didn’t want chunky yogurt.
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