The Scientific Reason for Garlic’s Sticky Nature

Garlic is a popular ingredient in many dishes, but its stickiness can be a frustrating problem to deal with. While the stickiness of garlic can be explained through simple chemistry, there are ways to make it less sticky in your kitchen. Olive oil and salt are both effective solutions that you may already have on hand.

Olive oil can prevent garlic bits from sticking to your knife or fingers by interfering with chemical reactions and creating a barrier between the garlic and the surface it’s sticking to. To use olive oil as a garlic un-sticker, simply splash some on the cloves before chopping or coat your knife with it.

Alternatively, salt can have the same effect by drying out the garlic cloves and reducing their ability to stick. A pinch of salt can be added to the dish before cooking or sprinkled on top of the finished product. This method may not work as well as olive oil, but it’s still an effective solution for making garlic less sticky.

Both olive oil and salt are common ingredients that you probably already have in your kitchen. So whether you prefer olive oil or salt for making garlic less sticky, you’ll likely find what you need right at home.

By Editor

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