The Scientific Reason for Garlic’s Sticky Nature

The Secret to Unsticky Garlic: How Olive Oil and Salt Can Help in Your Kitchen

Olive oil and salt are common ingredients that can make garlic less sticky. While garlic’s stickiness can be explained through simple chemistry, there are ways to prevent it from adhering to surfaces in your kitchen. A small amount of olive oil can help garlic bits from clinging to your knife or fingers when chopping. Simply splash some olive oil on the cloves before chopping, or coat your knife with it to prevent sticking. On the other hand, a pinch of salt can have the same effect by interfering with chemical reactions and drying out the garlic cloves. Whether you prefer olive oil or salt depends on your cooking preferences and the dish you’re making. Olive oil pairs well with garlic and is a good choice for pasta dishes, while salt may be preferred for dishes like garlic chicken breast. In any case, both of these garlic un-stickers are common ingredients that you probably already have in your kitchen.

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