Submitted 2 weeks ago by fossilesque@mander.xyz to science_memes@mander.xyz
https://mander.xyz/pictrs/image/442c3e78-4304-43ba-b829-c4b6ae2d89ae.png
This reminds me of the time we went to SanFran for a conference and 30 of us all went to the Stinking Rose (a notorious garlic overload restaurant) for dinner then all took the red eye back home.
The smell on that plane was causing complaints from passengers.
You just brightened my day. That was one of my favorite restaurants in LA until it closed, and now I’ll have another chance next time I go north!
Did they know it was you? Or did you sheepingly pretend to also be annoyed at the smell
They didn’t know who exactly, but it was literally 30 out of 150 so VERY INTENSE and pervasive. You can’t localize it.
Misread this as you all went back home with pinkeye from the restaurant
Obviously this is proof that garlic can sense your aggression and react with anger.
Fuck zodiac signs, what type of garlic are you?
3! This is my default garlic.
3! = 3*2*1 = 6
Dear god, avert me from the vicinity. Pee-ew!
Yes
3
3421
Powdered.
So how do you eat 1️⃣? Just swallow it whole?
Roasted bulb squeeze on crusty bread. (Or just squirt in face)
Sliced - pan fried and pasta
Diced - chimmichuri
Puréed - snort. Or soup.
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?
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.
You can also make black garlic, and it becomes fairly sweet
Just grab a tiny fork and go to town.
Mus it with Butter.
I prefer chewing it till it becomes something between #3 and #4
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!
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.
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.
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.
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.
I assume you bite it like an apple… like an absolute psychopath
I am not really sure if it is due to surface area directly, but more with the number of garlic cells being crushed, causing the potent component to be released in defense.
You also need to cook 2,3 in this state, or you just crush all the cells in your mouth and end up with 4.
A friend of mine (from Palestine) taught me another trick with garlic: mince the garlic, then generously sprinkle it with coriander powder and mash it all together with a fork. Add to a dish (like a sauce or a stew) when it’s already mostly cooked, just at the end. It has a pretty intense flavor and is really yummy.
“Hot” is a strange way to describe something without capsaicin. I’d go with sharp, or maybe at a stretch I could possibly see spicy.
Ive seen “piquant” used to refer to this kind of heat. Like what horseradish brings.
Increased surface area is not the reason for this. Cutting the garlic breaks some of the cells and it releases chemicals that react with each other create the “hotter” taste. The more you cut it before cooking the more of the chemicals are released. www.thegarlicfarm.co.uk/…/cooking-with-garlic-1
This is why it’s smart to use a blend. People ask why I have both powedered and granualted garlic and it’s because the size of the grain affects the taste and to get the best taste, it’s a good idea to use all 3: Fresh garlic cut the way you want, powder and granulated. It’s so much more robust than just using only 1.
I have to agree and think this is really underappreciated. People hypercorrected from "powdered garlic is a terrible substitute for fresh garlic" to "you should only ever use fresh garlic". They taste different and sometimes you will benefit from using powdered or granulated.
Garlic salt sprinkled on the crust of my pizzas before baking makes up for the fact that I can’t bake for shit.
Agreed! They taste different and have different applications. Minced fresh garlic is not for a dry rub, and I’m not gonna confit garlic powder (or should I? Lolol)
Proof! Except the results have almost nothing to do with surface area and everything with chemical reactions and compositions. :D
I would argue that the surface area of paste is less than the surface area of minced.
Only if you think of the mound of paste as the thing you’re measuring. If you’re measuring pieces of garlic obviously it’s much higher.
Alternatively, just spread the paste really thin.
Ok, so you’d argue incorrectly?
Using a garlic press or a mortar+pestle by FAR exposes more surface area and expresses more oil and aromatics.
Not sure how you can think that flat, cut surfaces on the exterior of undisturbed interior areas can somehow have less surface area than an amorphous blob of crushed matter.
How in the world is this upvoted
Mincing releases more garlic oil, I guess that’s why it’s the strongest tasting.
It’s about the surface of the tiny garlic particles in the paste, not the surface of the blob of paste
Keeping an aquarium teaches you this, also, especially saltwater.
Why are you keeping garlic in an aquarium? They’re terrestrial pets.
Funny you should ask…
How Much Garlic to Put in Aquarium for Healthier Fish and Effective Parasite Control
… What?
Aquariums use mechanical, chrmical, and biological filtration in a cycle to keep the water clean. Surface area matters, especially the biological part, because it provides more space for beneficial bacteria to colonize so they can break down waste.
You put garlic in an aquarium? Is this to stop the vampire fish
Not regularly, but I posted a link in another comment: it helps fish health and with parasites.
My comment was related surface area and bio-filtration in aquarium keeping because surface area is important there.
In my youth I watched a TV chef explain that mushing garlic is bad because it would taste too strong. They (don’t quote me on this) either sliced it or used it whole. But then half a bulb. 🤦
Pickled garlic=Even sweeter.
“Surface area, Jerry!”
I wish recipe writers could form a consensus on what the terms “minced” or “crushed” mean when it comes to garlic.
Sometimes “minced” means finely chopped, while other times it means as a paste.
Some recipes use “crushed” to mean the paste, while other times that means to squash a clove with the back of your knife so it cracks and the oil runs, but still leave whole.
You can normally work it out from context, but it drives me crazy!
L’chatelier principle
Semi_Hemi_Demigod@lemmy.world 2 weeks 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 2 weeks ago
Vegetables are trying to kill us so we won’t eat them
Semi_Hemi_Demigod@lemmy.world 2 weeks ago
Eat them raw and you can taste their screams
FlexibleToast@lemmy.world 2 weeks ago
Or are they trying to be so delicious that we cultivate, spread, and ultimately keep their species alive?
HeyThisIsntTheYMCA@lemmy.world 2 weeks ago
Image
chaogomu@lemmy.world 2 weeks 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.
Semi_Hemi_Demigod@lemmy.world 2 weeks ago
Food science is probably my favorite science
kameecoding@lemmy.world 2 weeks 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.
RampantParanoia2365@lemmy.world 2 weeks ago
Yeah, but Goodfellas said to mince and slice for tomato sauce