To get the most from garlic, you may have to rough it up a little. When you cook garlic, cut it, smash it and then let it sit for about 10 minutes. This allows plenty of time for the formation of garlic's mother compound, allicin, the sulfur compound that gives garlic its unique potential benefits, including an ability to inhibit blood clots. Raw and cooked garlic may reduce elevated blood cholesterol and blood pressure. In population studies, people who eat more alliums (garlic family members) have lower rates of stomach and other cancers; indeed, just one clove of garlic a day can lower the risk. Raw garlic and onion kill bacteria and fungi, making them natural antibiotics. When buying garlic, choose firm heavy heads and store in an open container in a cool, dry place.
garlic or 'bawang' (in filipino), 'ajos' (in ilonggo) is one of my fave spices. i remember when i was young, me and my brother always fight over garlic when my mom cooks 'pinamal-han' (fish in vinegar). i also love peanuts with lots of garlic... last week i was in LA.. went to an asian store a bought a pack of 'boy bawang' corn with fried garlic.
TIP: to remove garlic odor. rub the area (finger tips) in a stainless steel knife (careful not to cut yourself). you can also use stainless steel materials. try it, it works!
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