STOCKING STUFFERS

20 Dec

 

 

Okay , So your Christmas Present from me is going to be little snippets of info you may or may not know about.

like

 

Garlic

 

So  first off , this is a head of garlic

 

and this is a clove

 

 

 

So , first  off I don’t think there is no such thing as too much garlic.

( and I’m not even Italian ….but I want to be …………. )

When preparing garlic the cloves are always peeled . The easiest method is to smash them with the flat of a chefs knife.

 

 

you kinda tap it gently ,  and the skin will come off.         Try it  ,  you will get it right  away ,  it’s pretty easy.

once peeled they may be used whole , mashed , sliced thin or chopped fine.

NEVER ..NEVER … EVER .. USE A    GARLIC    PRESS  !!

the sodden pulp it produces is acrid in flavor and cannot even be sautéed properly.

When sautéing garlic , never take your eyes off it , never allow it to become colored a dark brown because that is when offensive smell and taste develop.

for most cooking the deepest color you should ever allow garlic to become is pale gold.

 

 

Choose ahead of garlic by weight and size . the heavier it feels in your hand the fresher it’s likelier  to be., and large heads have bigger cloves that take longer to dry out.

 

Store Garlic in a crock with a loose lid , not in the frig – a dig  – a tat – or .

No prepared garlic. Garlic oil or powdered  garlic ( except on special occasions when I use it in a few recipes ).

HERE’S  something I bet you didn’t know :

 

Recent scientific research tells us that slicing, chopping, mincing or pressing garlic before cooking can enhance the health-promoting properties of garlic. Garlic is rich in a wide variety of sulfur-containing compounds. One of the best studied is a compound called alliin. Alliin and a related enzyme (named “alliinase”) are present but separated inside certain garlic cells when the garlic is whole and unbroken. But when garlic is cut, chewed, chopped, or crushed, these cells can rupture. When they do, the aliinase enzyme can come into contact with the alliin molecule and cause the creation of a new compound called allicin. Allicin can be a very valuable garlic molecule in terms of its health benefits, because its intake has been associated with cardiovascular, anti-bacterial, and anti-cancer benefits. Allicin is also one of the garlic compounds that contributes to the pungent aroma and “bite” we experience from garlic. Chopping, mincing, crushing, or pressing garlic and allowing it to sit for 5-10 minutes can help provide enough time for the alliinase and alliin in garlic to interact and form allicin.

 

SO THERE !

EAT AND ENJOY !

 

 

 

 

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