Friday, April 25, 2008

Don't be too quick to cook your garlic

Chop, Slice or crush your garlic cloves, then set them aside for at least ten minutes before sauteing.

Breaking up garlic triggers an enzymatic reaction that releases a healthy compound called allyl sulfur. Waiting to cook garlic allows enough time for the full amount of the compound to form.

(from Shape magazine March 2008)


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