Garlic is my favourite ingredient in just about any dish. It's spicy and pungent flavour can complement literally thousands of dishes. As you cook it, it will take on a more sweet and juicy taste. It is ideal for Asian stir-fries and meat marinades.
Also if you are ever roasting beef, lamb, or chicken, you can add whole cloves of garlic inside the roast, and over the next hour or so while the meat is cooking inside an oven, all that great garlic flavour will infuse into the meat giving it more depth and of course it'll taste better!
In China many people like to nibble on raw garlic as well while eating various noodle soup or stir-fry type dishes. This can add a heightened sensation to your taste buds.
For those of you who have never cooked with garlic before the trick to peeling it is to smash it with a flat surface of a knife. First separate out the individual cloves of garlic. To peel the skin off each of the cloves just hit it with a flat surface of a knife (a cleaver will work perfectly here, although any knife will work just fine). Now pick up the smashed clove and you will notice that the skin can now be peeled off by hand very easily.
In China many people like to nibble on raw garlic as well while eating various noodle soup or stir-fry type dishes. This can add a heightened sensation to your taste buds.
For those of you who have never cooked with garlic before the trick to peeling it is to smash it with a flat surface of a knife. First separate out the individual cloves of garlic. To peel the skin off each of the cloves just hit it with a flat surface of a knife (a cleaver will work perfectly here, although any knife will work just fine). Now pick up the smashed clove and you will notice that the skin can now be peeled off by hand very easily.
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