厨房的奥秘是每周探索烹饪和食物周围的奇怪之处。它们可能是不应该在不应该失败的食谱，来自不同来源的建议，或者只是怪异的。如果发生在厨房中，您不确定为什么要发送发推文给食品极客找出正在发生的事情。

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Strictly speaking, no. The sprout is not a a source of the bad flavor, but it is indicative of the flavor. Before being cooked or preserved, vegetables are alive. Even garlic. A garlic is a bulb, much like a tulip bulb, but presumably tastier. If you want to grow some more garlic, you plant it in the ground and the sprout that forms develops into a new plant, gathering energy for the next growth spurt when new garlics bulbs are made.

In order to grow, plants need energy and nutrients. Different plants go about this in different ways. Some store a little energy in seeds, enough food to, under the right circumstances, kick-start the growing until nutrients can be pulled in from the earth and sky. With little seeds, the plant’s strategy is usually one of numbers: send off many, many seeds, and hopefully at least a few will reach the proper conditions for growth. The ones that don’t make it haven’t used up that much of the original plant’s energy. The ones that do, continue to become plants of their own.

In the case of bulbs, the plants go with an alternate strategy of putting a lot of starting energy into the plants, and giving them a good chance for survival in exchange for reducing the number of bulbs that are produced when compared with the little seeds. These bulbs do not require the ideal conditions to start growing, because there is so much goodness packed inside the bulb. Consequently, they start growing when conditions are only vaguely ideal for them.

通常，这些“模糊的理想条件”似乎在您的厨房内，将它们从袋子中取出大约10分钟。当他们开始发芽时，可见的迹象是丁香顶的小绿色新芽。不过，这并不是所有的事情。请记住，为了生长，植物需要能量。能量来自发芽，萌芽的丁香。

Garlic has something of a sweet flavor when it’s fresh. Sugar makes food sweet, and it also provides energy. As the garlic sprouts, that sugar is used up, among other chemical changes necessary to create the sprout and prepare for even bigger growth. The upshot of this is that not only does the garlic lose its sweetness, but it becomes bitter as well. The bitterness is not because of the sprout, as I mentioned earlier, the sprout is merely a visual indicator of what’s happening underneath.

避免这个问题的最好办法是防止the garlic from sprouting in the first place. First, pick a fresh garlic from the store. Avoid anything with sprouts coming out of it, naturally. Skip anything with too much of a papery skin, and always buy garlic that is heavy for its size. Heavy garlic means lots of water inside, which means it’s fresh.

当您回家时，请记住三件事：黑暗，干燥和凉爽。缺乏外部水，光和热量表明灯泡没有理由开始生长，因此您的大蒜可以保持其风味相当一段时间。可能几个月了，尽管我倾向于几周后开始寻找新的大蒜，因为，我更喜欢新鲜的大蒜。

如果大蒜确实开始发芽，那么一切都不会丢失。如果让它成长，则会有大蒜剥皮，这是您用大蒜食用的任何食物的美味添加。你可以阅读有关使用大蒜肩cap的更多信息，我发现这些天很难在互联网上徘徊，而不会每天至少绊倒一些大蒜景点。