Comment on Increasing the surface area of a substance increases its reaction rate. Proof by garlic.

django@discuss.tchncs.de ⁨5⁩ ⁨hours⁩ ago

• AFKBRBChocolate@lemmy.ca ⁨1⁩ ⁨hour⁩ ago

  Oh, it’s amazing. Get a head of garlic and rub off all the exterior papery stuff (but not the skin of the individual cloves. Some people also cut the pointy tips off. Drizzle with olive oil and sprinkle with salt and pepper. Roast until soft. Get some nice bread, warm bread. Pull off a clove, hold it by the bottom and squeeze it like toothpaste onto a slice of bread. Enjoy the most wonderful garlic bread variant.

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• Thedogdrinkscoffee@lemmy.ca ⁨4⁩ ⁨hours⁩ ago

  Roasted bulb squeeze on crusty bread. (Or just squirt in face)

  Sliced - pan fried and pasta

  Diced - chimmichuri

  Puréed - snort. Or soup.

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• crawancon@piefed.social ⁨5⁩ ⁨hours⁩ ago

  that’s… one way in.

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  • dohpaz42@lemmy.world ⁨5⁩ ⁨hours⁩ ago

    Image

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    • rockerface@lemmy.cafe ⁨1⁩ ⁨hour⁩ ago

      I… suppose?

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• Prunebutt@slrpnk.net ⁨5⁩ ⁨hours⁩ ago

  Mus it with Butter.

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• boonhet@sopuli.xyz ⁨5⁩ ⁨hours⁩ ago

  I prefer chewing it till it becomes something between #3 and #4

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• ignirtoq@feddit.online ⁨4⁩ ⁨hours⁩ ago

  I interpreted that as for soups and stews. Peel the clove and plop it in. Once the cooking is done, take it out, like you would do with a bay leaf.

  I personally would never use garlic that way. I absolutely put it crushed into my stews. But that’s how I read the image.

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  • Drusas@fedia.io ⁨1⁩ ⁨hour⁩ ago

    You would still need to crush the cloves first if you want them to impart much garlic flavor. Tossing them in whole doesn't release much oil at all.

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• bleistift2@sopuli.xyz ⁨5⁩ ⁨hours⁩ ago

  I think this is just fried together with whatever it is you’re seasoning. The idea is that the taste dissolves in the fat and carries over to the steak, for instance. The garlic is then taken out before serving.

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• NewDark@hexbear.net ⁨5⁩ ⁨hours⁩ ago

  I assume you bite it like an apple… like an absolute psychopath

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