Garlic Smell

How to recognize the presence of garlic in your recipe? By the smell. But rarely are used soft expressions concerning quality and smell of cloves. Odoraccio, stench, stink, stench, stink, miasm, exhalation, unhealthy, appestante, fetenzia etc. Yet more than half of the world like it.

The molecule most responsible is the Alliin, but not directly, because this is completely odourless and tasteless.
The Alliin alone is not enough. It is necessary that this substance will join to an enzyme contained in the same wedge, the Allinase. By their reaction it gets the real head of the perfume, the Allicin. When we hit or cut a clove of garlic, damaging cells and allow the enzyme to mingle with alliin and perform magic. The allicin has a low (2%), and solubility in water, and is rapidly degraded and destroyed during cooking.

Raw garlic

The allicin degrades rapidly, generating many other molecules, so having to use fresh garlic it is always better to prepare it at the moment.
At high temperatures, or in very acidic environment, the allicin loses effectiveness. If we consider all suggestions to reduce the strength of the aroma is always to boil (in milk?). But why ruin it this way?

Cooked garlic

When a recipe requires to use while cooking the cloves of whole garlic and even sometimes still in their shirt, keep in mind that the situation is quite different because the allicin cannot form. You will be also various substances, instead perceived mostly dolciastre that contribute in varying degrees to the final flavor. But at this point the clove I need to eat, because otherwise you have made an effort unnecessary..
The complete abbrustolimento on the other hand, brings the garlic to a decidedly bitter flavor.

You may continue reading with [Aglio Spicchi]

Garlic Cloves

White, candid, smooth, solid cloves. Garlic is as much a temptation as a nightmare, but all of the people take a position, no one ignores. This page takes firm position, and lies on the shore of those without garlic would be emptier cuisine.

I prefer not to go into any of the themes that garlic inspires me, and I leave this very brief introduction with a beautiful poetic image that would reconcile all parties (the imperfect translation is mine):

When the pleasure has the taste
of crushed garlic in ancient
Stone mortars
poetry can be
a Word to not detect
but to keep
in as
a day of rest
or better than idleness
not industrious.

Garlic
Not everyone likes
Not everyone has to pleasure
And if you like you do not have to
they all know..

Roberto Caterina

You may continue reading with [Odore di Aglio]