Have you ever had garlic breath in Italy? Nope! And here's why. As we’ve heard this from Chris Kimball approximately, oh, one billion times around the kitchen, but let it be known: garlic must, under almost no circumstances, be pressed! Pressing releases a heavy dose of allicin, a sulfenic acid in garlic juices that produces harsh garlic flavor. Instead, treat garlic as the Italians do: crush cloves and briefly sauté them in oil to produce a more subtle and welcome garlic flavor.
