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In addition to its culinary uses, garlic offers cosmetic benefits. It contains starchy and mucilaginous elements that can prevent acne. In addition, it has powerful antioxidant and anti-inflammatory properties that are beneficial for the kidneys and liver.
Burnt garlic: what’s wrong?
The science behind burnt garlic
Chemical transformation: When garlic is burned, the heat induces a series of chemical reactions. One of the main compounds in garlic, allicin, breaks down and can form other compounds, which can influence the flavor and potential health benefits.
Nutritional profile: Prolonged exposure to high temperatures can degrade some of the vitamins and minerals found in garlic. However, the combustion process can also enhance certain flavors and release different aromatic compounds.
Culinary impact
Flavor Evolution: Burning garlic transforms its flavor profile. Instead of the strong, pungent flavor of raw garlic, burnt garlic offers a milder, nuttier, and slightly bitter flavor. This flavor can add depth to various dishes and sauces.
Cooking Uses: Burnt garlic is popular in some Asian cuisines. For example, burnt garlic oil or sauce can be used as a seasoning for noodles, rice, and soups.
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