It is known that garlic has a specific smell and is not very pleasant to the taste. Despite these properties, it is popular with lovers of tasty and healthy food. It is used both in pure form and as a food additive (seasoning).
Disassembly and preparation
The garlic product is stored, as a rule, in the form of whole heads (onions - according to the old dictionary) in a special container that provides good ventilation and long-term preservation.
Attention! Some hostesses keep it ready-made slices (or "teeth"), putting it in wicker dishes.
Regardless of the method of storage, under certain circumstances (due to violations of the moisture regime and a number of other reasons), garlic begins to dry out and rot. This attack forces the hostess to sort through the garlic. The procedure ensures safety.
Select dry heads that have the right look. After that, divide them into separate slices, which are further cleaned.
Effective ways to clean dry garlic
Cooks use this technique in kitchens if already separated cloves of dried garlic are selected for the dish. A separate slice is placed on the chopping board, after which the knife is taken and the flat part is pressed onto it with the palm of your hand.
As a result, the dry peel of the clove breaks, and for complete cleaning it is enough to pry it with the edge of the knife and remove.
Important! In the presence of a knife with a wide blade, you can clean several teeth at once.
According to professional chefs, thanks to the use of this method, the product takes on a convenient form and becomes more aromatic.
Jar and bowl
The method is suitable only for well dried cloves. They are placed in a cleanly washed and dried glass jar or bowl with a lid. For this method is suitable and a small saucepan.
The container with the slices is shaken vigorously for a minute - another. Upon completion of the procedure, the contents of the jar will be divided into two parts: the husk and the clean product.
With this method, as in the previous one, only garlic that has been well dried is able to be released from the husk. Divide the onion into small slices, and then take each and roll on the flat surface of the board or tabletop, pressing on them with the palm of your hand.
Another type of method consists in rolling the lobules between two palms. After that, the husk is sifted out between the fingers, and the well-cleaned cloves remain on the palm.
The same principle works a special silicone cleaner, made in the form of a small napkin with jagged edges.
First, the garlic cloves are placed on a napkin, which rolls up into a tube, and then is rolled several times with a palm on a hard and flat surface.
Unlike the previous example, there is no trace or smell of garlic on the hands. You can buy such a device in the specialized department of the supermarket.
Cleaning poorly dried (raw) garlic
When storing garlic in a humid environment (in the refrigerator, for example), it becomes damp after a while. The previous cleaning methods will not work anymore, but the water will perfectly cope with this task.
Before applying this method, place split teeth in a clean container, cover with cold water and leave for half an hour. At the end of time, the husks will soften and fall behind without help.
Boiling water or microwave
Another way to clean using boiling water. To do this, throw the divided slices into boiling water or pour boiling water over them for about 2 minutes.
Then just press on the teeth with some effort, after which the husk will rebound off by itself. Some housewives use the microwave, placing the lobules in the working chamber for 20 seconds. After that, they are easily cleaned by hand.
Important! Use the last two methods if garlic is intended for marinades and pickles. This is explained by the fact that during heat treatment, useful substances and aroma are lost.
For high-quality cleansing, read the recommendations of experienced hostesses.
Observe the following rules when cleaning garlic:
- To avoid unpleasant sensations, it is not recommended to touch and rub eyes.
- At the end of the work, wash your hands well in salt composition.
- To remove the sharp smell, use a slice of lemon or vegetable oil.
Get rid of the aroma of garlic, you can use household chemicals. It should not be forgotten about the protection of hands after contact with these means. You can use a nourishing cream. After processing the garlic, wash the entire dish with a solution of baking soda mixed with salt.
In conclusion, a few words about the fact that for cooking it is better to use garlic, which did not have time to sprout. Sprouted product has lost most nutrients. For long-term storage, peeled cloves are placed in a clean and dry glass jar. Store in the refrigerator.
Compliance with all the rules guarantees the safety of valuable garlic product and the possibility of using it in critical situations related to the weakening of immunity (especially in winter).
About bactericidal properties of garlic is known to both children and adults. Do not wait for the period of viral diseases, eat it. It is not only a natural antibiotic, but also a means of preventing cancer and heart disease.