January 26, 2009 in Cooking
Probably you will think this post matter is a silly thing, but like my mother said: “nobody have born learned”.
As a sample I don’t know how to cook “chimichurri” sauce but for Argentine people it is easy.
A lot of times the obvious things, in fact are obvious but not for whole people. For that reason today I want to talk about garlic.
That you can see above is a garlic. To be exactly on the left side you see that we name “cabeza de ajo” a “head garlic” , please don’t ask me for the etymology. On the other side there is a “diente de ajo” a garlic tooth for you a piece of garlic
Usually, except rares exceptions, cooking recipes refers to pieces of garlic.
Sometimes, as sample yesterday talking about my aunt’s codfish, I say: “remove the green”
That was a big mistake! In fact, it was a language mistake. I have resold it yet.
I would say: “Remove the shoot.”
“the green” The shoot, not always is green, it depends on if the garlic is more or less new. It may be green or white, small or big.
Years ago a good friend, cooking passionate and garlic lover (he is a bit rare), advised me to always remove the shoot. In this way you can reduce a lot the garlic inconveniences. I refer to “you eat garlic today and tomorrow you are tasting it even”.
Doing it is not absolutely warranty to have no problems with garlic because some garlic are just “killers” removing the shoot or not.
I hope with this now everything is clear for Kate, and Karen.
I would take one’s chance to beg your pardon. Obviously my English is not as perfect as I wish but in my opinion languages are a way to communicate between people and I believe this is the most important thing. Thank you for your attention.