Garlic contains many useful substances and is a fairly high-calorie product. On the one hand, it is not worth worrying about excess weight at all, because because of the sharpness this vegetable is usually consumed in small quantities. On the other hand, it is considered a strong appetite booster.
Thanks to its piquant taste and characteristic smell, garlic has become popular with chefs from many countries of the world. In Italian cuisine, for example, cooking almost any dish begins with dripping a little olive oil into a frying pan, putting a few cloves of garlic on it, frying them for a short time so that they give off flavor, and then adding the main ingredients. Interestingly, in addition to the heads themselves, when preparing various dishes, it is quite possible to use the leaves and arrows of the plant.
It is impossible to ignore the fashionable culinary trend of recent years – black garlic. To the surprise of many, it turns out that this is not a special variety at all, but just an unusual way of cooking. Garlic heads are exposed to elevated temperatures for a long time (2-3 weeks) (about 40 ° C). As a result, after a series of chemical reactions, garlic bulbs begin to darken and turn black. At the same time, they have a sweet taste, and they lose their characteristic garlic smell, while retaining almost all the properties of a fresh vegetable. Note to lovers of exotic dishes: in the town of Gilroy (USA) they sell garlic jam. This, of course, is not a dessert, but rather a sweet-spicy sauce that goes well with meat. Here you can also find an unusual garlic ice cream. They also sell baked garlic in Gilroy. When exposed to high temperature, the vegetable loses its sharpness and becomes very soft. Here it is served with meat or simply spread on bread.
As for the combination with other products, garlic is advised to combine with whole grain cereals (oatmeal, buckwheat, wheat, etc.), which contain a lot of zinc and iron. Garlic contributes to the better assimilation of these elements. Also, this vegetable is harmoniously combined with parsley, cilantro, black pepper and watercress.
Finally, a few words about the unloved garlic smell, which is so difficult to get rid of after eating. As mentioned earlier, just “chewing” this flavor with gum will not work, because it leaves the body not only with breathing, but also with other secretions. However, scientists still came to the conclusion that animal fats can help to drive away the intrusive smell from the body faster. For example, you can eat garlic with cheese or drink milk. Lemon, apple and mint leaves can also help. In addition, garlic loses its smell during heat treatment.
I found this recipe in a cooking magazine a long time ago, and it immediately became my favorite! It turns out a very spicy and flavorful chicken, which will perfectly decorate the festive table or diversify everyday life.
A wonderful salad in the days of Lent. Everything in it is present, all the essential substances, proteins and vitamins. Delicious, fresh and vitamin this salad is suitable for those who watch their figure and nutrition, but just for a snack and for guests!
Light, cool aspic of greens, vegetables and mushrooms is perfect for summer days. This is useful, delicious, and quite satisfying. In addition, the composition can be selected to taste, it can be Peking cabbage, green peas, asparagus and more. For a beautiful and delicious look, it is better to choose colorful and bright vegetables.
Dear friends, the simplest salad! There is no need to spend money on such dishes! And we can save our time! It will be a pleasure to cook! The result is great waiting for you! Who will try, will understand! Help yourself to your health! And stay happy!
A few different vegetables, smoked pork ribs and on the table a flavorful, satisfying, rich dish. This is not a shame for guests to serve, the main thing is to cook with inspiration, this stew will only taste better.
I am a supporter of economical farming and often try to cook from budget products. But this does not mean that budget dishes are not delicious. On the contrary, my culinary philosophy – even from simple products you can prepare a delicacy! This terrine is made from beef liver, pork skin and vegetables. And the result is very decent.
