Sign Up to get more options!
After creating new account - you will have possibility to view questions only from topics in which you are interested, follow questions, rate answers. Just try it! Sign Up Now
Garlic loses it bite because heat is breaking down the chemicals (primarily allicin) that give it its bite. With the allicin gone, other flavors can come out. The garlic is further sweetened by having some of its sugars caramelized by the heat.