How to avoid garlic breath

Garlic clove

Many of our Italian recipes contains garlic, as you might have seen. But maybe not so much as one might think. Pellegrino Artusi says, it’s healthy: “The ancient Egyptians prized garlic as a god, perchance because they had discovered its qualities as a medicine. Indeed, it is said that it provides relief to those who suffer from hysteria, promotes secretion of urine, bolsters the stomach and eases the digestion.”

Artusi wrote his book in 1891, and now, more than a hundred years later has some medically proved benefits such as lowering the blood pressure band reducing the blood sugar levels,

Still, we have the problem of garlic breath, which can be avoided. Artusi touches on this too, warning that one should cook garlic gently and take care lest it overcook and become unpleasantly bitter. Also, like he suggests in some recipes, add the whole cloves in the pan.

The way to do it

Do not chop or press it. This gives you the bitter taste. Let the clove cook in you pan and then remove it before serving. This gives you a light taste of garlic, and no garlic breath after your dinner.