Food Science Explained: Garlic

I am a garlic sicko

It's like a two-part glue or epoxy. And the Allicin is what's really, really good for you in garlic. I believe.

Allicin Chains. Good band!

These shorts are good

I eat a couple cloves' worth of sliced raw garlic with lunch almost every day. Garlic sicko status?

Brad from bon appetite taught us this

If you want your garlic broken down or grated but without super pungent flavor, you can do so in/into lemon juice. This inhibits the alliinase + alliin reaction.

If you have a good sourdough, after toasting where the bread is nice and crunchy grab a clove and just rub it vigorously on the surface the, toasted bread will grate the garlic right onto the slice.

Garlic sicko reporting for duty 🫡

I use dehydrated minced garlic, not garlic powder. It is shelf stable and gives a better garlic flavor IMO than powder. I use it almost exclusively in cooking for garlic flavor. It is rare I can't use it for a dish. Once fully hydrated one would be hard pressed to tell the difference texturally from fresh minced.

Elvis Costello tried to tell us about this years ago.

Also the increase in surface area

Important: Most stores get chinese garlic. They use a lot of pesticides, which isnt necessary. Then, during the process, they dunk it in strong preservatives b4 drying. Always check the origin. Never buy Chinese produce.

So where does the Press fit in, it's awesome and it never gets mentioned

Allicin wonderland

who would have thought the greater the area of an ingredient or the tinier the slice the more widespread the flavour, insane tip

I don't know why anyone WOULDN'T micro grate it into a paste? It's the superior option 😂

That's why I just go ahead a blend it

More chops = more garlic flavoue. Got it!

Allison won't form until you damage...sounds like a song.