Food science is probably my favorite science
Comment on Increasing the surface area of a substance increases its reaction rate. Proof by garlic.
chaogomu@lemmy.world 5 hours agoIt’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.
Semi_Hemi_Demigod@lemmy.world 5 hours ago
chaogomu@lemmy.world 4 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 3 hours ago
Licking things to see how they taste is the essence of science.
3laws@lemmy.world 1 hour ago
Girl BoyScientist dinner
kameecoding@lemmy.world 21 minutes 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.