I love garlic and I liked it even better when I discovered how beneficial it is for the liver health. When this amazing root herb is chopped, crushed or minced, a sulfur compound is activated – allicin and selenium -, which helps in liver cleansing. Many of us have seen the jarred garlic minced at the store, nevertheless, it is important to realize that this option does not have the same good effects than the whole garlic cloves in a jar or the fresh garlic. I have to agree that ready-to-use minced garlic seems to be very convenient for cooking, however, there is a quick and simple technique for peeling fresh garlic cloves – without using any kitchen gadgets – that will allow you to enjoy the best of both worlds: Saving time and a getting 100% of garlic nutrition benefits.
4 REASONS TO USE FRESH GARLIC FOR COOKING
If you are a fan of canned food, here are a few reasons emphasizing the importance of choosing fresh ingredients over processed ones.
When it comes to taste, nothing can beat fresh ingredients.
The flavor in the food you cook relies on the quality and freshness of the ingredients used in the recipe. Furthermore, food cooked with fresh ingredients is healthier than food cooked with processed ingredients or those stored using preservatives.
FRESH GARLIC ADVANTAGES IN THE KITCHEN:
- It is a million times better in flavor and texture.
- It is free of phosphoric acid (sometimes added to the jar). Phosphoric acid is also used to remove rust.
- You have direct proof of the garlic freshness. Can you imagine what water makes to the minced garlic when it has been submerged in it for a long period of time?
- Your cooking results will improve astronomically when you start using fresh garlic.
How to Peel a Garlic Clove by Knife
(In just 10 seconds)
Check out in the pictures below the step by step process:
Separate a clove from a garlic bulb and lay it down on a cutting board.
Using a knife, cut away the top and bottom edges of the garlic clove
Make sure you lay the garlic clove on the cutting board with the curbside up. Place the flat side of the knife on the clove and push down firmly. Make a quick, firm strike with the heel of your hand. You’ll hear a light crunch.
Remove the blade to see the skin detached from the clove. Discard the skin and you have a perfectly peeled clove ready for cooking. Chop it, crush it or mince it!
You may need some practice to learn how much pressure you can apply, but when you lift the knife you’ll find that the skin comes right off.
VIDEO: HOW TO PEEL A GARLIC CLOVE EASILY
NOTE: If the smell of garlic remains on your hands after peeling it, you can get rid of it pouring a small amount of salt into your wet hands and rubbing it for a minute ( a citrus juice rub works really well too). Rinse under running water and dry your hands.