Use Papery Garlic Skins to Give Broth Big Flavor: Science-Backed Method
Yes—you should use papery garlic skins to give broth big flavor. This is not a folkloric “kitchen hack” but a food science–validated technique: the thin, parchment-like outer skins of garlic cloves contain concentrated alliinase enzymes, quercetin glycosides, and Maillard-reactive reducing…