Joe Shem-Tov is known -perhaps by some, unpleasantly – for consuming garlic in rather large amounts – and oftentimes, raw garlic. If garlic had an appointed public relations manager, Joe Shem-Tov would be it. Many of us have been accused of using “a lot” of garlic in our cooking. Well, what can we say? Guilty as charged.
The NY Times post (link below) shares a little known tip about cooking with garlic:
“Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus. To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.”