Esinye sezithako ezibaluleke kakhulu kuzo zonke ubuciko be-culinary, i-garlic nokho kubonakala sengathi iyinhlamba (noma idlulisa) imizamo yokuyichaza noma yikuphi kodwa amagama angokoqobo. Ngakho-ke, ngaleyo ndlela, i-garlic, njenge- anyanisi, ama-shallots, nama-leeks , ilungu lomndeni we-lily.
Iphunga layo elimangalisayo nelingavamile elimnandi futhi eliyingqayizivele liwenza kube yinto esemqoka yokudla okupheka emhlabeni jikelele, isithako esidingekayo cishe cishe zonke izinhlobo zokupheka zase-Asia, European, African, Latin American naseNyakatho Melika.
Kuyini I-Garlic?
I-garlic ikhula ngaphansi komhlaba ngendlela ye-ampu. Amahlumela alo aluhlaza aveza ama-flower stalks okuthiwa ama-scapes, angadliwa.
Ehlanganiswe isikhumba somuthi esingenakulungiswa, i-bulb, noma ikhanda, liqukethe izingxenye ezithile ezibizwa ngokuthi ama-clove. Lawa ma-clove wona ahlanganiswe esikhunjeni esifana nephepha, futhi inyama ephuzi ephuzi ngaphakathi ingxenye yegalikhi esetshenziselwa ukupheka.
Lapho idliwe eluhlaza, i-garlic ine-flavour enamandla, enamandla. Ngenxa yalesi sizathu, kuwumkhuba ukuwupheka ngandlela-thile ngaphambi kokuyikhonza, okuyinto eyenza ukunambitheka okukhulu. Ngokuvamile isetshenziswe njengesithako sokunambitheka ekuphekeni esikhundleni sokuthi isithako esiyinhloko ngokwazo, nakuba i-garlic eqoshiwe ingadliwa njengokusabalalisa noma ukudilika.
Kufana kanjani no-anyanisi, umzala wayo
Njengomzala wakhe u-anyanisi, i-garlic iqukethe i-enzyme esekelwe esibabule, egcinwa emangqamuzana amancane ngaphakathi kwenyama yayo. Ukuhlunga noma ukuchoboza ugarliki kuphulukana nalawo maseli, ukukhulula amakhemikhali amancane.
Ngokungafani no-anyanisi, okukhiqiza le enzyme ngendlela evumela ukuba ibe yomoya, i-composite ku-garlic isuswa kuphela ngokuxhumana ngqo. Yingakho u-anyanisi ecasula amehlo akho uma uwahlukanisa, kodwa i-garlic ayikho. Noma kunjalo, uma uthola ijusi ka-garlic eminwe yakho, kulula ukuyithumela emehlweni akho, futhi uzoba nenkinga efanayo.
Kodwa-ke, ngokunquma, uma uqala ngokwengeziwe, u-pound, grate noma usike ugarliki wakho, kukhishwa lokho kuhlanganiswa, okuthiwa i-allicin. Ngakho-ke, uma ubheka ugarliki wakho usebenzisa izimbobo ezincane ebhokisini lebhokisi, noma i-purée ithuluzi lokudla, ugarlili wakho uyoba mnandi kakhulu kunokuba ngabe wawucwenguliwe. Lokhu kuyasiza ukukhumbula engqondweni yakho uma ucabanga ukusindisa isikhathi ngokukhipha lezo clove ze-garlic eCuisinart.
Ngakho-ke, uma ngesizathu esithile ufuna ukuncibilikisa ugarlic ngaphandle kommese, ukucindezela ama-clove ngemithi yeforaki kuzoveza imiphumela engcono kune-grater noma inqubo yokudla.
Ukupheka Nge-Garlic
Kungenzeka ukuthi akukho ukuphela ekusetshenzisweni nasekusetshenzisweni okungenzeka kwegalikhi ku-arts culinary. Kungenziwa wengeze ezitsheni ezisusiwe , ezibhakiwe, ezigajisiwe , eziboshwe ; wanezela ezinosweni, amasoso, ama-marinades, ama-spice rubs, i -stir-frys ; ukugcoba futhi kusetshenziselwa amasoso, inyama yezilwane , kanye nezinye izinto zokulungiselela inyama .
Ngakho, yini i- garlic? Ingabe ingumuthi ? I spice ? Iqiniso liwukuthi, akunjalo. Igama litshalo lisho okuthile okuluhlaza, kungakhathaliseki ukuthi amaqabunga noma iziqu zezitshalo ezithile. Igama le-spice likhombisa noma yiluphi olunye into, kufaka phakathi izimpande, amagxolo, imbewu nokunye, kodwa ngokuqondile efomini elomile. I-garlic ayihambisani nenye yalezi zigaba.
Ngakho-ke cishe kunembile kakhulu ukubiza ugarlic imifino, nakuba kungakaze kudliwe yedwa. Ngalo mqondo, i-garlic iyafana kakhulu no-anyanisi kanye nama-shallots, nakuba ekugcineni i-garlic isesigabeni sayo yonke.