Tuesday Tip

As you know, I'm really fond of cooking and when I've had a long day at work I find it most relaxing to potter around the kitchen making dinner. Other times, especially on a Saturday I like to prepare as much as I can prior to cooking. Peeling, chopping, prepping.
Two things that don't enjoy being peeled and left out in the air are onions or garlic. That's just one of the reasons I don't buy that packaged, chopped garlic that smells vaguely of bad breath.
Here is the solution. Measure the amount of oil, probably olive, that you plan to use, put it into a jug and throw in your freshly chopped garlic (or onion). As long as all the pieces are covered in oil oxygen can't get to them and they remain fresh and tasty.
Being in a jug just makes it easier to handle once you start cooking.
Bon Appetite