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.
Just open the refrigerator, and there are products in it that are completely small and need to be used. That’s what happened today for me. There were boiled potatoes, one tomato, a small piece of cheese and open sour cream. Quickly, a salad was born in my head, simply combined with all the products.
Tender, juicy, delicious, flavorful – and it’s all about turkey zraz with a filling of cottage cheese, feta and mushrooms. A dish for everyday life and holidays!!!
Delicious, flavorful, presentable dish for a festive table. It is universal, can be served as a hot and cold snack, which is important for the New Year’s table, when it is spent all night. You can offer for a buffet.
And no matter how we cook poultry, turkey or chicken, fried remains in the first place. Simple and fast, and just change the addition, and on the table a new dish. I recommend it.
Warm salads are ideal for autumn and winter evenings. I want to share one of them – with bright pumpkin, crispy bacon and slices of cheese. The salad turns out to be hearty, flavorful and very tasty.
An interesting salad of salted and fresh cucumbers with a dressing of cottage cheese. I tried this salad in a small cafe, but it didn’t have a name. I decided to reproduce, although the original salad is dressed with mayonnaise, but I replaced it with cottage cheese.