Garlic is part of the aromatic kitchen like hardly any other ingredient. Even if the smell is not very erotic the next morning, there is no reason to forego the delicious aroma. Find out here whether an herb has grown to combat the bad smell and how to cut and process garlic.
The full Knofi power Trick
Who hasn’t seen it before? In the evening you enjoyed a delicious Italian pan of vegetables and the next morning your colleagues turn up their noses. The garlic flag cannot be hidden. You almost stink from every pore. The question of why is easily answered.
The allicin ingredient is to blame . This high sulfur oil is dissolved in the blood and released again through the skin. What is dismissed as a stench gives our food a unique aroma. The small tuber is also healthy. Vitamins , trace elements and minerals are the reason why the pharmaceutical industry has also kept an eye on garlic.
In the supermarket you can usually find the garlic dried . These are the specimens that are surrounded by a rustling, tissue paper-like envelope. When buying, make sure that the case is not damaged . Fresh garlic can be found in stores between June and August .
It is elastic and has plump and juicy toes . You will already be able to smell the finer aroma while peeling. At home, fresh garlic is best stored in the refrigerator , dried garlic is best at room temperature and in the dark.
Knofi in the kitchen
Hardly any kitchen can do without it. Depending on the type of preparation, you can achieve anything from a full garlic flavor to a light note.
- For the full Knofi power, chop the garlic or cut into slices and cook with it.
- You can achieve a light aroma if you boil the toe whole with it and fish it out again.
- For a hint of Knofi, simply rub the pan or bowl with half a clove of garlic.
Peel the garlic in just 3 steps trick
To peel garlic you only need a clove of garlic, a sharp knife or a special garlic knife and a cutting board. Then you can actually start!
- Loosen the clove of garlic from the bulb.
- There are two ways to peel the garlic clove from the shell. On the one hand, you can briefly press the clove of garlic with a knife or a heavy object, a plate for example . The pressure loosens the peel by itself and you no longer have to peel anything. Remove the two ends of the toe. For the second, a little less violent way, cut off the stalk of the toe and pull off the shell with it. Here, too, remove the second end.
- Now you can process the garlic further. For fine slices, place the garlic on the cutting board and cut thin slices lengthways. For cubes, the slices are cut into strips and these are then chopped or carefully cut across into cubes.
So what helps against the flag of garlic cloves?
Unfortunately, there was no way we could meet the dreaded looks of our colleagues the next day. Brushing your teeth only helps to a limited extent, even showering only helps for a short time. Chewing parsley or cloves is a relief . The only way to “smell” less is if you only cook your toes but don’t eat them.
This way you can use the full aroma, but don’t chase away friends, family or vampires the next day. But even against the smell that settles on the fingers when peeling and processing the minced garlic to cloves, there is only the possibility of working with disposable gloves .
Garlic butter with an Asian touch
A delicious butter is sufficient with fresh baguette from the grill or on a fresh slice of bread. With our Asian garlic butter, you no longer need a topping at all. Dips for a cozy evening at the BBQ really couldn’t be easier!
- 4 sticks of lemongrass
- 2 cloves of garlic
- 150 g butter
- Salt pepper
How to do it:
- First, brush the lemongrass, remove the outer leaves and the woody end. Then chop it into cubes.
- Mince the garlic cloves or chop it into fine cubes.
- Melt 70 g butter on a low heat. Sweat the lemongrass and garlic cubes lightly in it. Take the saucepan off the flame and let the butter cool for about 10 minutes.
- Stir in the remaining butter and let the mixture steep for about 1 hour at room temperature.
- Brush the butter through a fine sieve and season with salt and pepper.