Vegetables are trying to kill us so we won’t eat them
Comment on Increasing the surface area of a substance increases its reaction rate. Proof by garlic.
Semi_Hemi_Demigod@lemmy.world 11 hours ago
This is also partially due to more cells in the garlic being crushed and the intracellular compounds reacting with things on the outside.
Digestive_Biscuit@feddit.uk 10 hours ago
HeyThisIsntTheYMCA@lemmy.world 44 minutes ago
Semi_Hemi_Demigod@lemmy.world 10 hours ago
Eat them raw and you can taste their screams
FlexibleToast@lemmy.world 9 hours ago
Or are they trying to be so delicious that we cultivate, spread, and ultimately keep their species alive?
ViatorOmnium@piefed.social 9 hours ago
No, they were trying to kill all the mammals but failed successfully because naked apes love mildly toxic substances for some reason and started mass reproducing them instead.
rockerface@lemmy.cafe 7 hours ago
Humans prefer pain to boredom, on average. I remember reading about a study where subjects were left alone in a room with a button that shocks themselves (they were warned what it does) and they would eventually shock themselves just because there’s nothing else in the room.
chaogomu@lemmy.world 7 hours ago
It’s also important to note that allicin breaks down with time, acid, or the application of heat.
An important note here, it takes time for the allicin to form. So your maximum flavor is about 10-15 minutes after crushing the garlic. After that, you start losing flavor.
That said, allicin is only one of many flavors. And different preparations can highlight those flavors. A rich tomato sauce that has simmered for hours is elevated with garlic, but fresh garlic is a waste. Use jarred or even powdered (soaked in room temp water for a few minutes first) and it will taste much the same.
RampantParanoia2365@lemmy.world 28 minutes ago
Yeah, but Goodfellas said to mince and slice for tomato sauce
kameecoding@lemmy.world 2 hours ago
You see those influencers doing fresh garlic into ice cube trays, well I found those at one of the grocery stores, now I buy those, because they are perfect for long cooked tomato sauces, you can add a lot of garlic to those and I absolutely despise the stickyness of fresh garlic when you peel it, well no more of that for me, I just take out one or two or let’s be honest, 4 cubes of frozen garlic and use that in those recipes.
Semi_Hemi_Demigod@lemmy.world 7 hours ago
Food science is probably my favorite science
chaogomu@lemmy.world 5 hours ago
It is the tastiest science. Now, I have not personally tested that statement for every science, but I have licked a lot of things over the years.
Semi_Hemi_Demigod@lemmy.world 5 hours ago
Licking things to see how they taste is the essence of science.