Yesterday something happened I didn't expect. I was preparing some Aglio e Olio, and after adding the garlic to the hot oil my eyes began to sting. This never happened before. The smell also was stronger than usual and there where some unusual components in the smell I don't know from garlic. It was a sulfury as you might expect, but somewhat off. It also affected the taste. I have cooked with garlic a thousand times but this never happened to me before. The garlic seems to be fresh, no discolorations and the germ stem was barely developed (I usually remove it beforehand).
I know that allicin and similar components could irritate the eyes. But I always assumed it's being released by cutting or crushing the garlic, not by heating it. After cutting it didn't smell any different, only after adding it to the oil.
Did I got a bunch of crappy garlic, or is this normal?
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