Raul-02
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- Aug 23, 2021
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Long ago I was told that green sprouts made the garlic bitter. The advice was to remove it.. So late years leftovers might very cheap as the garlic starts to get green sprouts inside each clove. No one really wants them for cooking.
I never tried using a garlic with a lot of sprout the bulb would be mostly exhausted at some point but the little green sprout just peeking from the garlic caused the "experts" to toss them.
So, being me, I had to try and I had to compare.
I could detect no bitterness and no distinction between a slightly sprouted bulb and one with no green.
I did learn that a chemical called Allyl Mercaptan. If one is making a dish with tons of chopped garlic (ten or so cloves) giving the chopped garlic a good rinse in water washes much of it away. The Allyl Mercaptan is a bitter compound and the rinsing makes it taste better.
As a curious and entirely unhelpful aside
Allyl Mercaptan is also a toxin to the HepG2 cells in high doses of 500 Micrograms per milliliter of HepG2 Cells over a period of many hours, kills the cells. Lesser amounts inhibit the Cell's ability to synthesize cholesterol.
HepG2 Cells are an immortalized line of cells that were originally derived from the liver of a cancer victim.
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