What makes garlic cloves spreadable like paste when roasted?
In: Chemistry
Most plants have a very hard exterior to their individual cells that allows the plant to have structure and strength, despite not having any internal “skeleton”. This exterior is quite tough, but not undefeatable – it can be broken down and softened in a few different ways, one of which is heat. This is why veggies get soft when you cook them – you are breaking down that exterior.
Garlic is no different. When you roast it for long enough, the exterior breaks down almost completely, leaving only the soft “innards” of the cells. This allows the once hard garlic to be very soft – soft enough to spread.
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