Garlic is often used in cooking. But not only. It is also used in various health preparations.
We know it, but in the end, do we really know how to use it in all its specificities?
Here are 10 essential garlic tips, tricks and tips.
You don't necessarily like the rather strong taste of garlic, you may want to tone it down. Or, on the contrary, do you like it intense?
- If you like it strong, crush it with the blade of your knife and pound it with a little salt. And, of course, eat it raw, it will be even stronger.
- If you prefer sweetness, consume minced garlic. Did you know that it exists in the frozen section already ready?
- To give a light taste, simply place a few whole cloves when the dish is simmering, then remove them when serving.
- For a sweet and savory dish, cut it into strips, it will give off a lighter flavor.
- To get even more strength from its taste, you can soak it for several minutes in cold water before use.
The garlic germ, that green part in the middle, is responsible for the poor digestion of garlic and its bitter taste.
Remember to remove it when cooking (except when using the whole pod to flavor a dish, of course).
Not always easy to peel garlic? Here's a trick to improve that:simply soak your pods for 10 minutes in lukewarm water, and voila!
If you want to lessen the garlic taste, extend the soaking up to 60 or 90 minutes.
Did you know that garlic makes fries taste better? Dip a few cloves of garlic in the oil in the fryer. Make your fries as usual, then discard the cooked cloves.
The garlic press is a very practical utensil for obtaining mashed garlic. If you don't have one, you can find one here. There is also the pestle solution, which you can buy here.
Or the trick of How to save:the fork. Click here to discover the trick.
Cooking also influences the digestion of garlic and, above all, its "toxicity". To keep all its benefits and not make it toxic, be careful not to burn it.
For example, it gives a delicious taste to vegetables, by cooking it with olive oil, so that it does not stick and by stirring it regularly so that it does not burn.
Here is an absolutely perfect form of cooking to sublimate garlic. It releases all its flavors, gently.
Just separate the pods and add them to your meat preparations (legs, roasts, chicken) with their skin, accompanied by a little water.
Yes, garlic is good, it is even good for your health, but... it smells strong! We must recognize it. Here are some tips to reduce its smell:
- Water and steel, nothing beats the smell on your hands.
- Or coffee grounds.
- Or, last tip:toothpaste!
- To clean the cutting board, use baking soda and salt.
- To wash your knife, cold water, not hot.
To give a really discreet garlic taste to your meals, rub your oven dishes or your salad bowls with a clove of garlic cut in 2.
The heads of garlic with a spoon, it is a delight.
Cut the head (which contains several cloves) horizontally in 2. In a baking dish, place these cut half heads facing up.
Add a drizzle of olive oil on the half-heads and a little broth in the bottom of the oven. Heat for 45 minutes in a moderate oven (180°), basting occasionally with the broth.
In order to avoid drying out, you can place aluminum foil on your garlic half-heads halfway through cooking.
This garlic is simply eaten melting, with a spoon. Accompany your salads and lambs with these half-heads.
