Why wrapping garlic in aluminum foil changes everything and how safe is it? The science behind sweeter cloves, creamy texture and richer flavor

Aluminum foil creates a miniature oven, trapping moisture and heat for gentle cooking. This humid environment softens garlic's cell walls, yielding a creamy texture. Heat deactivates enzymes, breaking down pungent sulfur compounds into milder flavors. Natural sugars become detectable as sharp notes diminish. Olive oil enhances texture and flavor transfer, making roasted garlic easier to digest.

Raccontata daeconomictimes.indiatimes.com