Submitted 6 hours 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.
Did they know it was you? Or did you sheepingly pretend to also be annoyed at the smell
Obviously this is proof that garlic can sense your aggression and react with anger.
So how do you eat 1️⃣? Just swallow it whole?
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.
Roasted bulb squeeze on crusty bread. (Or just squirt in face)
Sliced - pan fried and pasta
Diced - chimmichuri
Puréed - snort. Or soup.
Mus it with Butter.
I prefer chewing it till it becomes something between #3 and #4
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 assume you bite it like an apple… like an absolute psychopath
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.
Mincing releases more garlic oil, I guess that’s why it’s the strongest tasting.
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
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. 🤦
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.
“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!
I've been reading recipes for decades and have never encountered this problem.
Semi_Hemi_Demigod@lemmy.world 5 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.
chaogomu@lemmy.world 1 hour 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 1 hour ago
Food science is probably my favorite science
Digestive_Biscuit@feddit.uk 4 hours ago
Vegetables are trying to kill us so we won’t eat them
Semi_Hemi_Demigod@lemmy.world 4 hours ago
Eat them raw and you can taste their screams
FlexibleToast@lemmy.world 3 hours ago
Or are they trying to be so delicious that we cultivate, spread, and ultimately keep their species alive?