For many, garlic is simply part of a hearty dish, but not everyone knows that you have to follow a few rules. Here's how to do it right.
Garlic is good for health and is an integral part of many dishes. But what is the correct way to use the small, spicy tuber?
Don't cut the garlic open too early
Once you have peeled and cut the garlic clove, oxygen will reach the delicate cut surfaces. The garlic then begins to oxidize and becomes bitter. Therefore, you should cut the tuber quickly and not too long before you prepare your food.
When cooking with garlic, you need to pay attention to a few important little things. © Imaginechina-Tuchong/Imago
Cut the garlic as evenly as possible
It may seem small-minded, but it's actually crucial that you cut the garlic into even slices or cubes. If you don't, you run the risk of individual pieces of garlic burning before the others are cooked through. If garlic becomes too dark, it tastes unpleasantly bitter.
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Do not use a garlic press
A garlic press quickly and easily processes garlic into a fine mass. This sounds tempting, as it saves the tedious chopping of the garlic clove. But you have to keep in mind that pressed garlic cloves give off a much more aggressive and intense flavor than their finely chopped counterpart. In addition, pressed garlic cloves burn much faster and that brings us back to the bitter taste.
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Hacked in seconds
Anyone who has ever tried to chop garlic as finely as possible with a knife knows that the pieces stick terribly to the knife blade. If you cook with the healthy tuber more often, you should get a garlic chopper (promotional link). High-quality devices made of stainless steel do not cost much, but they save a lot of time (and nerves).
Do not add the garlic to the dish too early
By now, you may have realized that garlic is much more sensitive to preparation than you thought. That is why it is also a fatal mistake to add the tuber to the pan or pot too early. If you fry a dish without additional liquid, the garlic should not be added until half of the cooking time is over. If a liquid portion is added, you don't have to be quite as strict. This reduces the temperature and prevents the garlic from burning. When in doubt, it is better to cook the garlic a little too little than too much.
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Remove the "heart"
Fresh, young garlic has a white, soft heart. You can use this with peace of mind. However, if the garlic has been lying for a long time, it will sprout. As a result, the heart slowly becomes green and woody. If this is the case, you should remove it before cutting. Don't worry, it's easy to cut out.
If you follow these simple tips and rules, dishes with garlic taste much better. And how to store garlic so that it can be kept for as long as possible, 24garten.de reveals.