In the world of cooking, garlic is a beloved ingredient that adds depth and flavor to many dishes. However, one of the challenges of working with garlic is its stickiness, which can make it difficult to chop and handle without leaving residue on your hands or knife. While the stickiness of garlic can be explained through simple chemistry, there are ways to make it less sticky in your kitchen.
One solution is to use olive oil or salt. A small amount of olive oil can help prevent garlic from sticking to the knife or fingers by lubricating the surface and reducing friction. To use this method, simply spray the cloves with olive oil before chopping or coat the knife with it after cutting. Alternatively, a pinch of salt can have a similar effect by interfering with the chemical reactions that cause garlic to become sticky and drying out the cloves in the process.
When deciding whether to use olive oil or salt depends on your cooking preferences and the dish you’re making. Olive oil pairs well with garlic and is a great choice for pasta dishes where you want a smooth texture. On the other hand, salt might be preferable for dishes like garlic chicken breast where you want a crispy exterior and juicy interior. Luckily, both olive oil and salt are common ingredients that most people already have in their kitchens, so you don’t have to go out of your way to find them.