Garlic – the useful secret weapon in the kitchen
Garlic is among the most common and widely used ingredients in the kitchen throughout the world. Its scent and specific taste are an excellent addition to the preparation of various dishes in the kitchen - sauces, cheese, roasted meat, soups. But the fantastic characteristics of the garlic go beyond the food preparation. Garlic is often used as a preventative measure against various diseases and infections, it is an antiseptic and antimicrobial agent, and its consumption favors the well-being of the body.
Where does the garlic come from?
The garlic has been mentioned for the first time in historical documents some 5000 years ago. Pythagoras himself described him as the "king of all spices", while Hippocrates prescribed it in case of pneumonia. Because of its curative qualities it was extremely valued in Egypt and India. In Egypt, the garlic was given to the construction workers who built the pyramids, and were also laid in the tombs of the pharaohs. The ancient Greeks and Romans consumed garlic before various sport events, and the soldiers used to eat garlic before going to battles. The garlic was transferred from China to Europe and the Middle East. In recent years, China, India, South Korea, as well as Spain and the United States are the main producers of garlic.
The garlic is a perennial vegetable coming from the onion family. It has a sharp aroma, and the benefits of its usage are well-recognized, no matter how it is consumed - raw, baked, crushed, chilled or dried. It is characterized by long narrow and flat leaves, and its bulb has white outer layers covering up to 20 cloves. When raw, the garlic has a strong smell and a chilly taste which, when heat treated, is being softened. However, as the chefs of the Plovdiv restaurant know, the garlic is best to be added to the dish at the final stage of its preparation and even after it has left the hob or the oven.
The garlic is good when the cloves are round and dry, not soft, wrinkled and sprouted. A head of garlic can keep its freshness if stored in an uncovered container, in a cool and dark place, away from the sunlight.
What does garlic consist of?
The garlic is rich in nutrients, minerals and vitamins. Japanese scientists have calculated that 2-3 heads of garlic comprise of 31 carbohydrates, 6 grams of protein, 1.5 grams of cellulose, 0.2 grams of fat, 0.15 grams of iron, 0.2 grams of phosphorus, 0.15 grams of ascorbic acid. There is also а chemical element with anti-tumor characteristics, as well as over 200 bioactive compounds such as aliine, the antibacterial agent allicin, lecithin that reduces the cholesterol, selenium that boosts the immune system as well as vitamin C, B6, phosphorus.
The health benefits of the garlic
The garlic helps in healing of wounds, it stimulates the metabolism, strengthens the body and contributes to the overall tonus of the body. Its ingredients help in the formation of connective tissue and bone, the absorption of calcium and the excellent functioning of the thyroid gland.
It has been proven that the garlic protects us against viral, bacterial and parasitic infections, purifies the cells from free radicals, stops the growth of tumors, and strengthens the immune system in general. It helps us remove the heavy metals accumulated in the body such as mercury, lead, arsenic. The garlic is most useful when consumed raw and fresh, a few minutes after it is cleaned and chopped. The team of Smokini - the adventurous restaurant in Plovdiv knows that the best way to consume garlic is with the food, and besides the usefulness for the body, it brings delight and boosts the appetite. When used in dishes, that should be done in the final phase of the cooking, due to the fact that the prolonged heat treatment destroys its beneficial ingredients. Garlic is sold as a powder, as paste, as well as food supplement capsules. According to the researchers, 2 or 3 cloves of garlic per day are enough to protect our body.
When should we avoid eating garlic?
People with increased gastric secretion, as well as those with gall, liver and kidneys problems, and also people with allergies to the garlic ingredients should not consume garlic. It is further not recommended in cases of pregnancy and lactation.
Garlic and its application in the kitchen
The garlic is used as a spice and as a product in the kitchen and the food preparation. The Bulgarian cuisine loves garlic and adds it to fish sauces, cold cucumber soup, tripe and trots soup. In the kitchen of the modern new restaurant in Plovdiv, garlic is often used in various meat dishes. It combines perfectly with parsley that gently neutralizes its strong aroma.
The chefs in the kitchen of the restaurant in Plovdiv know that garlic is best used raw or added at the end of the thermal process, as otherwise at high temperatures it can become darker and bitter.
In addition to the regular garlic, the wild garlic also finds its place in the kitchen. It is an excellent choice for making soups, salads and sauces as well as for different meat dishes.
Garlic is used in most of the dishes prepared in the kitchen of Smokini - the innovative restaurant in Plovdiv. You are welcome to try them all and give yourself a few hours of real pleasure, relaxation and joy.