Garlic is a vegetable that is known for its healing properties. However, in order to use its health -promoting capabilities, we must properly prepare our garlic, which contains two solo -acting substances, i.e. Alline and Allinase. Only the combination of them produces allicin, which has a healing effect. These substances can be combined by crushing garlic. However, we must do it in the right way.
You should know that allicin needs about 10 minutes to have the greatest power. For this reason, right after chopping or crushing we should put it aside for a few minutes, and not immediately go to its thermal treatment.
If we do it right away, garlic will lose its properties during frying. However, if we wait, nothing will happen because The released allicin is resistant to high temperature.
In addition, we also need to know that Allicin reacts chemically with metals. This means that when crushing or chopping vegetables with metal tools, a strong smell and taste of garlic are released, but The action of allicin will be weakened. Therefore, if we want to maintain the properties of this product, we should use ceramic instruments for it.
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However, if we are not sick, and we care about the intense taste and smell of garlic, we do not have to limit ourselves to the use of ceramic tools. We can, instead, squeeze it through a press or grate it on a grater. Thanks to this, the aroma will become stronger. However, we must be careful because If we put such a crushed garlic into the pan, it will be easy to burn it.
In the event that we cook a sauce or stew, it will be better to cut the garlic into slices. It will give us a subtle aftertaste and will not dominate the dish. In addition, the risk of burning vegetables is then reduced. The aroma will also add to our dishes the usual crushing of the teeth with a hand or cutlery. Then the garlic is completely roasted for a short time in the pan or We put it in the sauce and pull it out after thermal treatment.
So let’s choose the right method for yourself, in line with our taste preferences and needs, as well as tailored to the type of dish we prepare.
