Experienced chefs peel the garlic first and add it to the dish last: what's the trick?

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Inexperienced cooks can hastily add garlic almost immediately or in the middle of cooking a dish.

In fact, this is a gross mistake that spoils the dish and prevents you from getting the most out of garlic.

Details

As you know, garlic is rich in vitamins and other valuable substances that strengthen the immune system.

Garlic is peeled in advance, when it is still carrots, beets or other vegetables are not yet peeled.

It is added at the final stages of cooking a dish. It is better to chop the vegetable finely than to run it through a press. In this case, it can burn and the dish will taste bitter.

What is the trick?

Garlic cloves contain enzymes that, when interacting, form allicin. But this happens only after the garlic cloves are peeled.

That is why chefs remove the husk from garlic, which is saturated with useful organic compounds. It is when the membrane ruptures that transformations occur at the chemical level.