Mistakes In Using Garlic While Cooking That We Rarely Aware Of

YOGYAKARTA - Garlic is one of the most popular kitchen spices used for cooking ingredients. This is because the aroma and taste that many people like. But sometimes we don't know the mistake of using garlic when cooking which ends up making it feel bad.

Indeed, using garlic to cook has become a routine, but it is not as simple as we imagined.

Depending on the mistakes we make, we may change the taste of the proper cooking, or eliminate some of the health benefits of the garlic.

Launching from The Daily Meal, here are some mistakes in using garlic while cooking.

1. Don't Know How To Choose White Onion

If we are in a vegetable shop or market to buy garlic, it is important to recognize how to choose fresh garlic. The first thing that must be done is to take one of the tubers and gently squeeze it.

If we feel that garlic emits a lot of fluids, or some cloves feel porous or too dry, put the clove. Both are characteristic if the garlic is no longer fresh. Likewise, the cloves that begin to sprout must also be avoided because of course the cloves are very old.

In contrast, the fresh garlic tub should feel a bit harsh. The ideal choice is to look for garlic which is a local product. This garlic will not take long expeditions to get to the vegetable shop, which means it is most likely still fresh.

2. Menggeprek Bawang Putih

It is better to stop boosting garlic when you want to add it to the recipe. Instead, start cooking garlic into small pieces for our cooking ingredients.

Many people may think that this will create a lighter taste because garlic is not concentrated in just one area. However, that's not the case. When garlic is cut into small pieces, it actually makes the taste stronger, which can even beat other ingredients in cooking.

3. Don't know how to Cincang Garlic

After knowing that squeezing garlic is a mistake, we may realize that garlic is the best technique. Fortunately, this is not too difficult. After peeling the garlic cloves, cut the edge of the dark cloves and after that slice it thinly.

After slicing, we are ready to start fighting. Hold the knife slightly tilted, with one hand holding the handle and the other hand holding the upper end of the knife. Grab the handle back and forth to move the knife's eye over the garlic. Repeat this movement until the garlic is circumvented into smooth pieces.

4. Not Silent Onion After Clicang

After completing the garlic clove, the next step is to silence it for a few minutes before adding it into a pan or pan. The garlic clove has allicin, a compound that has been tested helps increase the body's immune system.

When silenced with garlic, this provides opportunities for allicin and other sulfide compounds to develop more perfectly, which can optimize their health benefits.

Because why allicin and other sulfide compounds developed more perfectly when garlic was slaughtered, namely because of the chemical reaction that took place between oxygen in the air and the enzymes released. It didn't take long for this reaction to last. Let stand for 10 minutes alone is enough.

5. Make Gosong Garlic When It's Beggars

Garlic that will not smell fragrant, of course, will not give the taste we expect in the recipe. So, when we are begging for garlic, we must be on guard and try to add it after other ingredients are cooked. Not only that, adding garlic to the pan too early is not the only thing that can make it easier for him to think about.

A very hot wave can also cause problems. To minimize the possibility of garlic removal, don't cook with a big fire, just use a medium or small fire. If necessary, increase the temperature of the stove when we are almost finished cooking. We can also reduce the risk of garlic cooking by using fat, such as butter or olive oil.

So after knowing what went wrong with using garlic while cooking, see other interesting news on VOI, it's time to revolutionize news!