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

django@discuss.tchncs.de ⁨2⁩ ⁨weeks⁩ ago

• Thedogdrinkscoffee@lemmy.ca ⁨2⁩ ⁨weeks⁩ 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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  • HeyThisIsntTheYMCA@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    I have yet to find a chimmichuri recipe I like. I want it to be garlic, mint, cilantro and lime heavy. I forget what else. Maybe peppers?

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    • Thedogdrinkscoffee@lemmy.ca ⁨2⁩ ⁨weeks⁩ ago

      Garlic, parsley, olive oil, red wine vinegar and a very small chilli and salt.

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      • HeyThisIsntTheYMCA@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        a fresh chilli or a dried one? the research i’m finding says fresno peppers

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• crawancon@piefed.social ⁨2⁩ ⁨weeks⁩ ago

  that’s… one way in.

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  • dohpaz42@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    Image

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    • rockerface@lemmy.cafe ⁨2⁩ ⁨weeks⁩ ago

      I… suppose?

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• AFKBRBChocolate@lemmy.ca ⁨2⁩ ⁨weeks⁩ 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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  • tigeruppercut@lemmy.zip ⁨2⁩ ⁨weeks⁩ ago

    You can also make black garlic, and it becomes fairly sweet

    en.wikipedia.org/wiki/Black_garlic

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    • AFKBRBChocolate@lemmy.ca ⁨2⁩ ⁨weeks⁩ ago

      Huh, interesting, hadn’t seen that.

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  • KyuubiNoKitsune@lemmy.blahaj.zone ⁨2⁩ ⁨weeks⁩ ago

    👃

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    • AFKBRBChocolate@lemmy.ca ⁨2⁩ ⁨weeks⁩ ago

      No joke - my wife and I were eating so much of it for a while that you could smell it on our sweat.

      Also, what they say is true: we got zero mosquito bites during that time.

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      • tyr0sine@mander.xyz ⁨2⁩ ⁨weeks⁩ ago

        The legends are true then, the bloodsucking vampires were skeeters all along!

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  • slackassassin@piefed.social ⁨2⁩ ⁨weeks⁩ ago

    Just grab a tiny fork and go to town.

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• Prunebutt@slrpnk.net ⁨2⁩ ⁨weeks⁩ ago

  Mus it with Butter.

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• boonhet@sopuli.xyz ⁨2⁩ ⁨weeks⁩ ago

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

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• TisI@lemmy.zip ⁨2⁩ ⁨weeks⁩ ago

  The people who say roast it and eat it are correct, but if you’re lazy like me, a much easier way is to throw a whole head in with your meal (usually it’s rice for me) and cook it with it. Once it’s done, it’ll easily break apart and you can just squeeze the garlic out. Depending on how long it was cooked, it ranges from a paste consistency to being a bit mushy while still retaining its shape. Can’t get enough of it!

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• ignirtoq@feddit.online ⁨2⁩ ⁨weeks⁩ 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 ⁨2⁩ ⁨weeks⁩ 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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    • SlurpingPus@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      True, I’ve seen a helpful post about it here.

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• bleistift2@sopuli.xyz ⁨2⁩ ⁨weeks⁩ 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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  • howrar@lemmy.ca ⁨2⁩ ⁨weeks⁩ ago

    I don’t think this infographic makes sense then. If it’s cooked, then it should go the other way around. For the same cooking time, finely minced would give you milder flavours while larger pieces maintain more of the pungency.

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• NewDark@hexbear.net ⁨2⁩ ⁨weeks⁩ ago

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

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