Garlic is the superstar of the kitchen when it comes to cooking. Whether it is a simple sauteed vegetable or a delicious curry, adding a chunk of garlic not only enhances the aroma and flavour. In fact, it also adds some nutritional benefits to the food. Wondering how? Garlic, for centuries, has had therapeutic and medical uses due to its antibacterial and antiseptic properties. Apart from this, it is also loaded with minerals, vitamins and a compound called allicin – which is known for its beneficial effects. But the question is, are we using garlic the right way? According to food experts, you can make the most of this ingredient only if you know how to use it in cooking. Don’t worry, we have got you covered. In this article, we will tell you some essential tips that every chef/cook should remember while using garlic in food. Sounds interesting? So, without any delay, let’s get started.
Also read: Cooking Hack: Make Garlic Powder in Bulk from Fresh Garlic in 5 Easy Steps
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5 Tips to Remember When Cooking With Garlic:
1. Wash it thoroughly and peel it:
Washing vegetables before adding them to food is the most basic factor for safe and hygienic cooking. But washing garlic after peeling or chopping it may take away some of its flavor and benefits. Therefore, we suggest soaking whole garlic cloves in water for at least half an hour before using it. This will clean the vegetable and make it easier for you to peel the outer skin properly.
2. Chop the garlic thoroughly:
Did you know that the taste and texture of food depends on how you chop the vegetable? You read that right. It is important to know the right way to chop garlic before adding it to your food. While some recipes call for finely chopped garlic cloves, some call for finely minced garlic. Then there are some where simple hand-crushed garlic will do. And how can we forget garlic paste? Gravy recipes always have garlic paste for flavour, aroma and thick texture.
3. Know when to add it:
When do you add garlic to your food? While most of us add it first thing in the food to add flavour to everything, some recipes like salads and sautéed vegetables add crispy garlic pieces as garnishing to add extra crunch. Then in dal fry and some meat recipes, garlic is added at the very last stage as a seasoning. So, please remember to take full advantage of its properties when you add garlic.
4. Roast it, don’t burn it:
It is important to roast garlic properly to eliminate its raw smell. Some people tend to burn it over time, which ruins the taste and texture of the entire dish. Hence, we suggest taking enough time to cook garlic on medium flame, so that there is no fear of burning. Burning or overcooking also destroys all its nutritional benefits.
5. Avoid adding whole garlic:
According to nutritionist Ridhima Batra, one should avoid adding whole garlic to food. Instead, it is always better to chop, mince or finely chop the garlic and leave it for a while before adding it to the food. This helps activate an enzyme called alliinase, which then gets converted into alliin and then allicin, which is known to regulate blood sugar and blood pressure levels in the body.
Now that you know all about garlic and its uses in cooking, we have some great recipes for every garlic lover. Click here for more details.