The Scientific Reason for Garlic’s Sticky Nature

Garlic’s stickiness can be explained through simple chemistry, but is there anything in your kitchen that can make garlic less sticky? The answer is yes, and you might have the solution on hand in the form of olive oil or salt. A small amount of olive oil can prevent garlic bits from sticking to your knife or fingers, so simply splash some on the cloves before chopping or coat your knife with it. Alternatively, a pinch of salt can have the same effect by interfering with chemical reactions and drying out the garlic cloves.

When it comes to choosing between olive oil and salt, it ultimately depends on your cooking preferences or the dish you’re making. Olive oil pairs well with garlic and is a good choice for pasta dishes, while salt may be preferred for dishes like garlic chicken breast. Fortunately, both of these garlic un-stickers are common ingredients that you probably already have in your kitchen. So next time you encounter stubborn garlic clinging to your cutting board or knife, simply reach for some olive oil or salt to help solve the problem.

By Editor

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