Why is freshly-chopped garlic sticky?
When chopping garlic the blade of my knife, and any fingers used to handle the garlic, become sticky.
What causes this reaction?
Is there any way to counteract it?
EDIT: After trying both suggestions out on my own, olive oil worked best for me. This feels very much like a results may vary situation, so I encourage anyone curious to try both ways.
Best Answer
When crushed or chopped, garlic releases mercaptins from within its cells (sulfur containing compounds). Sulfur readily forms bonds with other amino acids, notably cystine which itself contains a sulfur atom in its chemical structure. When two sulfhydryl groups (S-H) come into close proximity, a disulfide bridge can be formed, creating a relatively strong chemical bond between the two molecules. This chemical attraction between the proteins in you skin and the garlic compounds causes the sensation of stickiness, much like hydrolyzed sugar sticking to your skin. Since lipids (oils) have a stronger attraction to the oils that coat your skin, they displace the sulfurs and prevent your hands from being sticky.
When garlic is roasted, the proteins within are denatured (lose their function) and lead to a milder taste and less sticky chemicals.
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What does it mean if garlic is sticky?
Yet one of the basic precepts of chemistry is that oil and water don't mix. The real reason freshly crushed garlic gets so sticky is elegantly explained here by Stack Exchange user spiceyokooko: "When crushed or chopped, garlic releases mercaptans from within its cells (sulfur containing compounds).How do you cut garlic without it getting sticky?
For more flavor, you can smash the cloves. For the most-intense flavor, finely chop cloves using a knife. To prevent garlic pieces from sticking to the knife blade, spritz the blade with a bit of water.Is it okay if garlic is slimy?
If your bulb or clove feels soft or mushy, it's already turned and should not be used. Check out the coloration of your garlic (once peeled).How can you tell if chopped garlic is bad?
Spoiled garlic forms brown spots on the cloves and turns from the usual white to a more yellow or brown color. Another thing is the green roots forming in the center of the clove. These are new sprouts forming. Though not harmful these roots taste extremely bitter and should be removed before cooking.5 easy ways to store garlic for long time/다섯가지 마늘 보관법:
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Answer 2
You can prevent it from sticking by wetting the knife - just quickly run water over it on each side.
I'm fairly certain that Aaronut's right that it's a sugar (what else would it be?) but I don't know for sure. I'll update my answer if I can confirm it!
Answer 3
Garlic is full of sticky (and tasty) oils, which is what makes it stick to your knife and fingers.
Dipping your fingers in olive oil and carefully rubbing them on the flat of the knife blade should prevent the garlic sticking.
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