Have you ever noticed that garlic is sticky? It’s a common problem that many people face when they’re trying to peel and store garlic. But why is garlic sticky? And what can you do to make it easier to peel and store?
Why Is Garlic Sticky?
Garlic is sticky because it contains a compound called alliin. Alliin is a sulfur-containing compound that is found in garlic and other members of the Allium family. When garlic is cut or crushed, the alliin is released and reacts with the enzyme alliinase to form a sticky substance called allicin. Allicin is responsible for the pungent smell and flavor of garlic.
Allicin is also responsible for the stickiness of garlic. When garlic is cut or crushed, the allicin is released and forms a sticky film on the surface of the garlic. This sticky film is what makes garlic difficult to peel and store.
Tips for Peeling and Storing Garlic
If you’re having trouble peeling and storing garlic, there are a few tips that can help make the process easier.
Soak the Garlic in Water
Soaking the garlic in water for a few minutes can help loosen the sticky film and make it easier to peel. To do this, simply fill a bowl with cold water and add the garlic cloves. Let the garlic soak for a few minutes, then remove it from the water and peel.
Use a Garlic Peeler
A garlic peeler is a tool specifically designed to make peeling garlic easier. It’s a small tube-like device that you insert the garlic cloves into. As you roll the garlic peeler back and forth, the garlic is peeled. This is a great way to quickly and easily peel garlic without having to deal with the sticky film.
Store the Garlic in Olive Oil
Storing garlic in olive oil is a great way to keep it fresh and prevent it from becoming sticky. To do this, simply place the peeled garlic cloves in a jar and cover them with olive oil. The olive oil will help keep the garlic from becoming sticky and will also help preserve its flavor.
Freeze the Garlic
If you don’t plan on using the garlic right away, you can freeze it to prevent it from becoming sticky. To do this, simply place the peeled garlic cloves in a freezer-safe container and store them in the freezer. The garlic will stay fresh for up to six months.
Garlic is sticky because it contains a compound called alliin. When garlic is cut or crushed, the alliin is released and reacts with the enzyme alliinase to form a sticky substance called allicin. Allicin is responsible for the stickiness of garlic. Fortunately, there are a few tips that can help make peeling and storing garlic easier. Soaking the garlic in water, using a garlic peeler, storing the garlic in olive oil, and freezing the garlic are all great ways to make peeling and storing garlic easier.
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