jfh@browngr.UUCP (John F. Hughes) (03/17/85)
My mother always recommended rubbing your fingers with salt after
getting too much garlic on them. The salt seems to carry away
some of the oil. It doesn't do the job completely, but it makes
an excellent start...
Speaking of garlic, there's a wonderful recipe in Mastering the
Art of French Cooking, by Child et al, for a Mediterranean Fish Stew
(or soup), in which one floats rounds of toasted french bread topped
with garlic mayonnaise (aioli). Julia recommends straining out the
fish--I prefer preparing the dish with a fish stock and then adding some
additional fish for the last 5 minutes or so. This makes a wonderful
winter meal: those of us in the northern hemisphere should make it while
we can...
Now the question: J. Child says not to make Aioli in a blender because
of the bitter taste imparted by the garlic when it is blended, and I have
found that about half of the time, blender aioli *is* bitter. Does anyone
know a reliable way to prevent this?
-jfhberry@zinfandel.UUCP (Berry Kercheval) (03/23/85)
In article <10089@browngr.UUCP> jfh@sluggo.UUCP (John (Spike) Hughes) writes: >[...] and I have >found that about half of the time, blender aioli *is* bitter. Does anyone >know a reliable way to prevent this? > -jfh I always make aioli in a mortar and pastle by hand. Blending is too violent and ruptures the garlic cells too thoroughly, resulting in bitter aioli. Aioli is one of the best things to come out of Provence! -- Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900 (kerch@lll-tis.ARPA)
chenette@umn-cs.UUCP (03/26/85)
I read somewhere that you can remove the odor of garlic from your hands by rubbing a silver spoon over your fingers. I use a cheapo metal spoon, and it still seems to work. I have no idea why. Anne Chenette ihnp4!umn-cs!cray!amc
floyd@brl-tgr.ARPA (Floyd C. Wofford ) (04/02/85)
In article <4500001@umn-cs.UUCP> chenette@umn-cs.UUCP writes: > > >... that you can remove the odor of garlic ... > > Anne Chenette > ihnp4!umn-cs!cray!amc i have read recently that the interesting compounds in both garlic and onions are sulphur based. i am no chemist but i guess that certain of these will recombine or are more attracted to the metals in the spoons than one's fingers. As for the information on the sulphur, check a recent Scientific American and i think there was also an article in the National Enquirer (yes! the one in the grocery store). What works for one just might work for the other. Let us know if it does. floyd@brl-tgr.arpa
nemo@rochester.UUCP (Wolfe) (04/08/85)
> In article <4500001@umn-cs.UUCP> chenette@umn-cs.UUCP writes: > > > >... that you can remove the odor of garlic ... > > > > Anne Chenette > > ihnp4!umn-cs!cray!amc > > i have read recently that the interesting compounds in both garlic > and onions are sulphur based. i am no chemist but i guess that certain > of these will recombine or are more attracted to the metals in the spoons > than one's fingers. > floyd@brl-tgr.arpa Righto. The stinging sensation you get in your eyes is the SO side-group hydrolysing and making sulfuric acid (in your eyes!). The acid probably reacts with the metal (silver is especially good in this respect), which pulls the hydrolysis reaction along a la LeChattlier (sp?). Nemo