A place for majestic STEMLORD peacocking, as well as memes about the realities of working in a lab.
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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.
I would argue that the surface area of paste is less than the surface area of minced.
Mincing releases more garlic oil, I guess that's why it's the strongest tasting.
This is also partially due to more cells in the garlic being crushed and the intracellular compounds reacting with things on the outside.
Vegetables are trying to kill us so we won't eat them
Eat them raw and you can taste their screams
Or are they trying to be so delicious that we cultivate, spread, and ultimately keep their species alive?
No, they were trying to kill all the mammals but failed successfully because naked apes love mildly toxic substances for some reason and started mass reproducing them instead.
Obviously this is proof that garlic can sense your aggression and react with anger.
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 uncut, or soup.
that's... one way in.
Mush 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.
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
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. https://www.thegarlicfarm.co.uk/blogs/news/cooking-with-garlic-1
I would love if 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 flat of your knife so it cracks and the oil runs, but still leave whole.
You can normally work it out from context, but it really keeps you guessing.
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.
It's also why powdered sugar is a better topping (like for strawberries) than granulated sugar.
"Surface area, Jerry!"