1. Enzyme Excitement in Garlic - Experiment What just happened??? Information from Zap! Blink! Taste! Think!

2. How can 40 Cloves of Garlic in a Chicken Recipe Taste More Mild than a Recipe with 2 Cloves of Garlic? Information from Zap! Blink! Taste! Think!

3. Allinase and Allilin (hint -ase means enzyme, a substance that causes chemical reactions) Both present in microscopic sized cells Allinase packaged in tiny sacs called vacuoles When separate – garlic is mild When broken, immediately combines Allin fits into allinase molecule and becomes smelly garlic Result, allicin – strong smell and taste that can be manipulated HINT: THINK ABOUT LIGHT STICKS AND HOW THEY WORK…. Information from Zap! Blink! Taste! Think!

4. Why were the samples different strengths? Microwave first Garlic never had a chance to develop a strong flavor since it was cooked, then crushed. Roasted Garlic Information from Zap! Blink! Taste! Think!

5. Uncooked Clove Crushing developed allacin and optimized flavor Serving raw kept the flavor very strong Information from Zap! Blink! Taste! Think!

6. Crushed, Then Cooked Allacin forms Flavor becomes more mild as it cooks Information from Zap! Blink! Taste! Think!

7. 40 Clove Baked Chicken How? Cloves are left whole, coated in oil and baked with the chicken Cells not broken will never produce much flavor once they are cooked Information from Zap! Blink! Taste! Think!

8. Manipulating Garlic’s Flavor Roasted Whole Toasted Whole Slivered & Clove Clove Sauteed Very Mild,Mellow &Full & Sweet, NuttyWell-rounded Caramel-like Information from Zap! Blink! Taste! Think! Mildest Mild Less Mild Mild

9. Getting Stronger Garlic Flavor…. Minced &Pressed &Raw SauteedSauteedPaste Full &Very robust,Sharp & RoundedHarshfiery Information from Zap! Blink! Taste! Think! Stronger StrongestStrong