Why should you remove the core of garlic?
I have read it is better to remove the core of a clove of garlic. I actually see no reason for doing this. Does it have a different flavor, or is there some other good reason for it?
-edit- In addition to the question as reaction to the answer 'because the green middle is bitter', I was wondering: -Then should you only remove the core when it is green, and not if the garlic is still very young? -Is there some easy way to remove this core?
Best Answer
The green shoot in the middle of a clove of garlic is said to have a somewhat bitter flavor.
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Quick Answer about "Why should you remove the core of garlic?"
Classic Bread Stuffing Recipe The sprout in the center of a garlic clove is called the germ. When garlic is young, the germ is pale, small, and tender. As the garlic ages, the germ turns green, grows larger, and develops an unpleasantly bitter quality.Should you remove core from garlic?
The not-so-simple, simple conclusion: If you don't like the taste of the green germ, remove it. If you don't mind it, leave it in. And if you're using garlic in braises, soups, stews, or even roasting it whole, the germ probably won't make much of a difference anyway.Why do you remove the core of garlic?
Should You Remove The Germ From Garlic? Old garlic with the germ intact was perceived as overwhelmingly pungent and harsh when raw, and acrid\u2014even slightly burnt-tasting\u2014in the cooked application.Do you remove the stem from garlic?
And when this germ sprouts a little green stem, it means that the garlic has started to germinate and develop a sprout. Traditional cooking wisdom tells us to remove this green part, because it will have a strong and bitter flavor.Is the inside of garlic poisonous?
The whole bulb? Don't worry\u2014it's not menacing or dangerous. It's just the garlic sprouting more garlic out of itself, like Deadpool regenerating every time he loses a limb.How to Chop Garlic - Secret Untold Garlic Tips and Tricks - The Raw Truth About Garlic
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Answer 2
The major question isn't if this minimum part of a small garlic clove is or is'nt bitter (of course it is bitter, but normally we dont taste it apart). The major question is if its perceptible in your final product. So it may also depend on how you process the clove, if you cook or fry it, how much cloves you apply and wich kind of spices you combine with the garlic.
Lets remember nutmeg: just a bit more than nothing gives you excellent results, but two bits more than nothing turns your favorite plate in a terrible, inconsumable experience.
Answer 3
I remove the green from inside the garlic. Otherwise, and pardon me for saying, it comes back to haunt me the rest of the night.
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