Been struggling to get that strong garlic kick in my dishes recently. I know all the science behind the allicin and all that, I make Sure to add it right at the end and to mince/crush the cloves as much as possible. I found a couple of articles that say the alliinase which forms the allicin gets neutralized by freezing. Most other sources as well as professional chefs I’ve seen mention it say it’s fine, though. Just looking for someone knowledgeable on the subject or personal experience.
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