Dehydrated sliced garlic: properties and benefits
Garlic flakes have the same beneficial properties as fresh garlic. It is rich in allicin, an organic sulfur compound responsible for the characteristic pungent odor, which flavors food and provides some healthy properties.
In addition to being a food rich in nutrients and low in calories, garlic has various properties for the well-being of the body. It helps the regular functioning of the cardiovascular system, also with the reduction of blood pressure. It has a useful role for the metabolism of triglycerides and cholesterol, counteracting the formation of fat deposits - a role always linked to the well-being of the cardiovascular system.
Furthermore, it promotes the fluidity of bronchial secretions and the well-being of the nose and throat – as an expectorant of excess mucus during congestion and colds. It has always been used in cooking for its digestive function, and is also an antioxidant spice. Among its nutritional values, the reduced intake of calories, vitamins, amino acids that promote purification, antioxidants such as phenols and flavonoids, allicin and garlicin stand out. These qualities have made it famous as one of the most widespread and safe natural remedies.
Origins and history of cultivation
Garlic is one of the oldest known flavoring plants, present in the culinary traditions of many civilizations around the world. It probably originates from Central Asia, and the modern Allium sativum, or garlic, took shape from the original wild plant, which evolved over millennia. The ancient Indians managed to domesticate the plant during the Neolithic; Garlic was known in China and India, where it was also used for therapeutic purposes thanks to its properties. Around 3000 BC it spread to the Middle East and Africa; It quickly reached Europe, thanks to its unique nutritional value and medicinal benefits for its time.
Ancient Egyptians placed garlic inside the tombs of deceased pharaohs and used it to improve their stamina and strength. Among the ancient Greeks and Romans, garlic was consumed by athletes before sporting events and by soldiers before going to war as a strengthener. According to the Talmud, one of the sacred books of Judaism, "five things are said about garlic: it satisfies, warms the body, makes the face shine, increases seminal fluid and kills tapeworms".
In the past it was used for its purifying properties to eliminate pathogenic germs from food; according to an ancient belief, garlic kept vampires away. Over the centuries, selective breeding has created a wide range of garlic varieties, currently used throughout the world. In recent years this condiment has gained enormous popularity, since scientific research has confirmed several of its beneficial effects in nutrition. Today, the main producers of garlic include China, South Korea, India, Spain and the United States.
Using garlic in cooking
Widely used as a condiment, it is a typical ingredient for sauces such as pesto and tzatziki. The edible part is used, the cloves (bulbils) whole or in slices, chopped or powdered. The clove can be used in recipes raw or cooked, and as fresh or dehydrated (dry) garlic. This version of sliced garlic is perfect for enhancing the natural flavor of meat, fish recipes, suitable for roasts or in stuffings. Dehydrated garlic is also used to create the mixture of spices and aromas called rub: a seasoning for meat before cooking and for dry marinating, which ensures a fragrant, crunchy and tasty crust
Kansas city pork ribs with garlic and flakes
Ingredients: Pork rib meat without tips 800 g - Dijon mustard 100 g - Apple cider vinegar 100 ml - Fine salt 2 tablespoons - Sweet paprika 2 tablespoons - Onion powder 1 tablespoon - Yellow mustard powder 1 tablespoon - Brown sugar 1 tablespoon - Garlic flakes 1 tablespoon for the rub (meat coating) - Garlic flakes 40 g - Onions in flakes 40 g - Paprika 125 g Black pepper 30 g - White pepper 30 g - Chilli powder 30 g - Fine salt 60 g - Raw cane sugar 60 g - for the finishing sauce Jack Daniel's Barbecue Sauce to taste
Preparation
First we start with the preparation of the rib: any excess fat present and the membrane covering the bones of the rib must be eliminated. In effectWhen carrying out this last operation, proceed as follows: lift an edge of the membrane with the help of a pointed object and grab it with the help of a napkin: this will allow you to have a better grip. Pull gently and you will see that it will come off easily. Now sprinkle the surface of all the ribs generously with mustard and, if you prepare more than one rib, overlap them without problems. Leave the meat to rest while you prepare the rub (spices to sprinkle on the meat). Combine all the spices in a bowl and mix them well to mix them as evenly as possible. Now all you have to do is distribute the rub on the ribs; the mustard you applied previously will help adhesion. Don't save yourself during this operation: the spices will form a crunchy crust rich in flavor which will enhance this preparation. Now let it rest in the fridge, covering with aluminum foil while you prepare the barbecue.
Soak the wooden "chips" for smoking in water or beer for at least an hour. Light the coal or briquettes and place them lit inside the barbecue on the sides of the dripping pan, which must first be inserted filled with water and kept as such. Bring the barbecue to the operating temperature of 110 °C and then insert the damp wood chips, placing them directly on the coals. When they start to smoke, insert the ribs so that they are above the dripping pan, and close the lid. The smoking of the chips lasts on average about twenty minutes, after which you will have to top up in order to make the smoking constant and continuous for a couple of hours.
The job is to keep the temperature constant by acting on the air vents. Every hour spray apple cider vinegar on the meat to soften the effect of the smoke; in the absence of the appropriate sprayer you can also brush, but in this way you risk compromising the delicate crust of spices on the ribs. Every hour also check the presence of water in the drip pan and whether it is necessary to add fuel.
After approximately four and a half hours of cooking at 110°C, remove the ribs from the barbecue and brush them generously with Jack Daniel's BBQ sauce over the entire surface of the ribs. Then put them back inside the barbecue after removing the liquid from the dripping pan. This operation will allow the sauce to dry, which will give your ribs a truly unique color and flavor. The finishing operation takes about half an hour. At the end of this step you can proceed with cutting the meat and composing the dish with the accompanying Jack Daniel's sauce. The famous Kansas City style ribs are ready!
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