Garlic, Garlic, My Good Friend Garlic

When planning or preparing simple to gourmet meals, always included are thoughts of my good friend Garlic. Garlic adds depth and savouriness to anything you cook, so it’s hardly ever a bad choice. It is also bursting with many health-supporting phytochemicals. It goes particularly well with tomatoes, greens of any kind, cucumbers or courgette, potatoes, mushrooms, and any meat or fish.

There are 5 generally accepted methods for preparing garlic. Those methods are crushing, peeling, slicing, chopping, and mincing. Using our crushers you can crush garlic with the skin on. This is my favorite method for preparing garlic but it really depends on what you’re preparing. The smaller the pieces of garlic are, the more intensely the garlic flavor will be dispersed throughout a dish. When making a sauce, toss in a couple of whole cloves and you’ll get a delicate garlicky perfume.

There is no “wrong” way to prepare garlic but my crushers generally get a good workout because they are quick and easy. If you’re making a sauce that you’re going to strain anyway, just smash the clove and leave the skin on to add maximum flavor. If you’re mincing garlic for a recipe, save the skin and throw it into a stock or broth later.

Health Benefits of My Good Friend Garlic

People commonly use garlic for high blood pressure, high levels of cholesterol or other fats in the blood, and hardening of the arteries. Garlic is Rich in antioxidants. Antioxidants reduce oxidative damage in the body tissue, which slows the process of aging and protects the body. The antioxidants in garlic combined with its benefits on blood pressure and cholesterol protect the heart and brain. It’s said to reduce the risk of brain diseases like dementia and Alzheimer’s. To activate allicin the garlic has to be chewed (raw), crushed or sliced. You can change this and keep all the health benefits of garlic by making ONE SIMPLE CHANGE. Crush, chop or mince garlic and keep it away from heat for 10 minutes. During this time the maximum allicin is created and stays intact during cooking.

Onions and garlic complement each other for sure, but when they’re combined, they almost cancel each other out. Rather than the distinct flavor of onion and garlic, often what you taste is simply “something good.” If you stick to one, its flavor becomes a feature of the dish rather than a supporting role. Garlic is used to add a pungent flavor to dishes, while onions add a sweet and slightly savory flavor. Mixing the two can result in an overpowering and unbalanced taste that can ruin your dish.

“Life’s Good When You’re Cookin Wit’ Gus”

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