The hack
Garlic’s protective compound allicin doesn’t exist in a whole clove. It forms when crushing brings together alliin and the enzyme alliinase — and heat destroys the enzyme within moments.
Do this
- Chop, crush or press your garlic first.
- Wait about 10 minutes.
- Then cook it.
By the time it hits the pan, the allicin has already formed, and much more of it survives cooking.
Same idea, other foods
Onions, leeks and cabbage-family vegetables work in a similar way. For broccoli, see Mustard powder on cooked broccoli.