Treated with care, garlic is a cook’s dream ingredient: it can be pungent or mellow, crunchy or creamy, a bold flavor or a subtle background note. But to give garlic the culinary range it deserves, you need to know some basic information about how garlic works, and how it reacts to being sliced, smashed, simmered, fried and roasted. In this class, we covered it all. When you watch this pre-recorded Zoom lesson, you’ll learn how to quickly and easily peel garlic with minimal frustration. We discuss the advantages of slicing versus mincing versus finely grating garlic, getting into the importance of particle size and the transformation that happens when you rupture cell walls. You’ll learn when and why to simmer or roast whole heads of garlic, and will get comfortable making garlic confit and crispy garlic chips. In addition to these techniques, we also make Spicy Garlic Soba with Greens, where we put garlic to work in two different ways. If you love garlic — or if you are in need of ways to tame its intense bite — this class is for you.

What's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.

How to Download: After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB.

April Dodd is Milk Street’s Assistant Director of Education. In addition to running the guest chef program at our virtual school , she also runs private events and works on collaborations with our non - profit partners, including FoodCorps and The Girl Scouts. Some of April’s past culinary exploits include working at a bakery in Bordeaux, France; running the summer food preservation program at Middl ebury College; and working as a chef at a women’s - only retirement community in her hometown of Lexington, Kentucky.