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There’s
much more to garlic than just taste
by Phyllis Glazer - Associated Press
TEL AVIV, Israel - My dear father, who lived until almost
90, made a point of eating raw garlic and onions daily, reminding
us just as often that "garlic and onions clean the blood."
My father was no scientist, nor did he possess any medical
background. He was merely repeating what he had learned from
his parents from folk knowledge passed down through the generations.
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In
fact, the health benefits of garlic have been common belief for
centuries. Records show that Egyptian slaves were regularly fed
garlic to increase their strength and endurance. Ancient Greeks
and Romans fed it to their athletes and soldiers. Ayurvedic and
Chinese medical practitioners have used garlic for millennia to
relieve everything from coughs and fevers to skin problems, earaches
and other maladies.
Now we know why. Today, scientists have proven that this little
bulb, a member of the onion family, really is a wunderkind. Rich
in amino acids, calcium, iron, phosphorus, potassium, manganese,
vitamin C, vitamin B6 and selenium, garlic also contains allicin,
a sulfur compound responsible for its characteristic odor.
Released when a clove is chopped, crushed or chewed, allicin has
been shown to have powerful antibacterial and antiviral properties,
and studies have proven its effectiveness in the prevention of cancers
in laboratory animals. Other compounds in garlic possess anti inflammatory
properties.
In the kitchen, garlic remains one of the most popular ingredients
in the world, appearing in vegetable, poultry, fish and meat dishes,
curries and condiments, marinades, sauces and salads.
At the famous Stinking Rose garlic restaurants in both San Francisco
and Beverly Hills, it's even used in ice cream. I wonder what my
father would think about that.
Although most people crush garlic with one type or other of garlic
press, Italian chef Carlo Lai uses sliced garlic in all his dishes.
He slices whole cloves lengthwise, and either just tenderizes the
slices in olive oil, or sautes them till crispy.
"Garlic slices heighten, not dominate the taste of a dish,"
he says, "and those who don't like garlic can just remove the
slices.
"Besides, crispy garlic slices are heavenly. Just remember
not to burn garlic or it turns bitter."
To impart a light garlic flavor to salads, soups or stews, rub the
side of a salad bowl or pot with a cut clove of garlic, or rub directly
on poultry or meats before cooking.
For an entirely different taste sensation, try poaching, baking
or roasting garlic. The result: a refined, creamy butter consistency,
with a delicate and more subtle flavor than fresh garlic. It's divine
whipped into mashed regular or sweet potatoes, or spread on toast,
a warm baguette, or pizza dough. |
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