What knife should I use to cut garlic?
Take your chef's knife or santoku knife and place the broad, flat side of the blade on the clove of garlic. Make sure you're using the part of the knife closest to the handle, since that's where the blade is the strongest. With the heel of your hand, press down until the clove is crushed.
Why is my fresh garlic sticky?
"When crushed or chopped, garlic releases mercaptans from within its cells (sulfur containing compounds). ... This chemical attraction between the proteins in your skin and the garlic compounds causes the sensation of stickiness, much like hydrolyzed sugar sticking to your skin."
How can you tell when garlic goes bad?
Some common traits of garlic going bad are brown spots on the cloves and the color of the cloves changing from white to a yellowish-tan. Product at this stage will taste hotter. Another thing you may notice with garlic about to go bad are green roots in the center of the clove, those are new sprouts.
How do you cut garlic without it sticking?
For a mild flavor in sauces or soup, use whole cloves. For more flavor, you can smash the cloves. For the most-intense flavor, finely chop cloves using a knife. To prevent garlic pieces from sticking to the knife blade, spritz the blade with a bit of water.
Why is garlic good for you?
Garlic is loaded with good-for-you vitamins and minerals like manganese, selenium, vitamin C, vitamin B6, and other antioxidants, including allicin. The health benefits of garlic have been recognized for centuries, ever since the ancient Greek physician Hippocrates prescribed it to treat all kinds of illnesses.
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