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.
This recipe, quite simple, but quite interesting, I dedicate to my beloved husband-a great lover of delicious meat and tomatoes. I suggest you try this dish and please your loved ones!
Very tasty, gorgeous fish on a bright, vegetable pillow with a subtle aroma of lemon and spices. Delicate, fragrant, it will not leave you indifferent.
If you want to make pilaf and find that there is no rice in the house… It can be replaced by potatoes! It will be no less delicious and very interesting!)
Chicken breast itself often turns out to be dry, but according to this recipe it is always juicy, spicy and very flavorful. We tried this chicken in Phuket, where we rested with the whole family and even celebrated a wedding with my husband according to local customs.
It was a side dish for chicken skewers in a Turkish restaurant. The main thing is the proportions, as the cook said. The easy-to-prepare dish turned out to be very tasty. And we don’t need much food.
Spicy, spicy, savory, juicy, delicious and satisfying dish. Just right for autumn – it’s different for everyone-and warm, Sunny, with bright foliage and cold, rainy, someone almost winter, someone does not end the summer. I assure you – this dish is suitable for any autumn weather. Trying it?
A very good dish for a lean and vegetarian table, and just for a healthy diet! Vegetables, thanks to honey, are slightly glazed, and thyme gives a delicious flavor.
Fragrant baked potatoes are my family’s signature recipe, and I just added a little to it. Choose herbs to your taste, my mother likes coriander most of all, and my husband likes thyme.
