The Rules of Onion and Garlic Use

There are rules in life that encourage us to follow the steps to success in the endeavour in which we are involved. In one instance momsey has determined there should be rules of garlic and onion usage. Seems kinda of silly but why bother using these illustrious vegetables if not to derive maximum benefit to these oft used flavour enhanceers. In cooking and salads.

Here I go.. Recipes interest me less than the ingredients used in them. Two or three cups of sugar, for instance, coupled with a corresponding amount of flour is prepostorous in my opinion. Balance is key to health.

We've been told sugar is an ingredient that harms us. Countries that export their homegrown sugar cane would be left cane in a downward spiral if exports of their main export were forbidden. What then?

Turning our attention to onions and garlic would help restore our devotion to those 'foods' with other intentions in our daily diet. That's a thought! Garlic, I have learned, unleashes its greatest potency for health when left alone for 10 minutes before cooking etc. Chopping across instead of lengthwise the clove of garlic increases its health benefit to us in this regard.

Onion powder is the result of onions cooked one way then the product, dried. Different flavour here. Then we have raw onion and boiled onion, different flavour enhancers again. While watching a food show I learned the vlaue of using different types of onions in cooking. Onions can be boiled or roasted thus changing the flavour being imparted into the food being cooked.

In the decades momsey has been cooking in love with this super food - onions- I was not aware of its clever potential in our diet. ..... It does pay to stop, look and listen every so often. Experts in all fields of endevours know one important reality: we do not know it all!