Secrets of the Grandmother, PART 3, TODAY: GARLIC AND ARTICHOKES OF ETERNAL GREEN.

GARLIC.

To Clear Your Memory.

The grandmother knows that the smell of garlic is as difficult to eliminate as the bad feelings that assault on stormy nights. Therefore, wet the table where it will chop the garlic, to prevent it is impregnated with the smell, and immediately wash after using it.
To eliminate the smell of garlic from your hands, rub them with a little parsley, a piece of ripe tomato or-in extreme cases-with coffee grounds.
And to dismiss him from the knife, he passes the edge several times between a raw carrot. It is infallible!

To Conserve Its Freshness

Take a good amount of garlic cloves in perfect condition, peel them, put them in a glass jar and cover them completely with olive oil.Tape the container well and store it in a cool and dry place.They will stay fresh for approximately six months.
Another trick to preserve the freshness of garlic is to freeze it. That is, it is necessary to peel and chop the teeth before they thaw.
Burning the roots when they are newly purchased is another way to prolong their freshness.

To Facilitate Your Disgestion.

Garlic can be heavy for some, if the teeth are cut in half and the green vein is removed, they will be easier to digest.

To Peel It Easily.

Grandma dips garlic cloves in a bowl of water for a few oras, and that's it! Sometimes he also goes to an old trick he learned from his grandmother: he gently taps the flattened end of his teeth, while repeating these words:

   Who garlic wants to peel
    and does not want to die trying
   must hit with success
   if you do not want to despair.

To Fish It Before It Makes Evil.

The presence of garlic in the dishes annoys some diners.To avoid bad times, the grandmother buries a toothpick to the garlic cloves.This way, it is easy to remove them before serving.

To Protect Mud Containers

Cooking in an earthenware container of an incomparable flavor to the meals. Before using them for the first time, the grandmother rubs them with a clove of garlic, to seal the pores and prevent cracks from forming in contact with the fire.

So that it does not get bitter.

When too much is fried, the taste of the garlic becomes a bit bitter, so it is best to put it to brown when the oil is hot, and remove it before it burns.
Long years of experience have also taught Grandma that if garlic gets too hot, it loses its aroma and flavor. That's why she adds it to her preparations at the last moment.

            ARTICHOKES OF ETERNAL GREEN.

If you are not going to prepare the artichokes immediately after cleaning them, the grandmother submerges them in water to which you have added a few drops of limes. If the artichokes are preserved as the beautiful poem by Garcia Lorca: green, I want you green.

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