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Alisson 😂
Oh so thats why they all keep destroying there garlics lmaoo
When a recipe tells me the mince the garlic, why shouldn’t I just grate it?
I can't eat garlic but I watched this anyway
Garlic sicko is the best 😂
I love it when the garlic is sliced, it gives a mild garlic flavor with some sweetness to it, and recently I've more into garlic confit.
There is no such thing as being a "garlic sicko". It's simply not possible.
Garlic just elevated themselves to immortality by making themselves beloved by humans.
Sounds like brother recording in a cathedral from that reverb
The science is cool to know, but the idea is garlic being different strength depending on how finally you cut it isn't some new magical information.
Better put it in the mixer with olive oil
in itlain vusine peolle often just put the whole garlic in oil and sautee it before fully removing, but in tgat cade there is no allicin?
who would have thought the greater the area of an ingredient or the tinier the slice the more widespread the flavour, insane tip
I'm a garlic psychopath.. Guests are over? Not for long..
Also the increase in surface area
Allicin Chains. Good band!
I tend to go all in when it's garlic
My engineering brain really likes cooking broken down like this.
I use my toast as a grater for the garlic. It's the best
Garlic in Wonderland
Alisson 😂
Oh so thats why they all keep destroying there garlics lmaoo
When a recipe tells me the mince the garlic, why shouldn’t I just grate it?
I can't eat garlic but I watched this anyway
Garlic sicko is the best 😂
I love it when the garlic is sliced, it gives a mild garlic flavor with some sweetness to it, and recently I've more into garlic confit.
There is no such thing as being a "garlic sicko". It's simply not possible.
Garlic just elevated themselves to immortality by making themselves beloved by humans.
Sounds like brother recording in a cathedral from that reverb
The science is cool to know, but the idea is garlic being different strength depending on how finally you cut it isn't some new magical information.
Better put it in the mixer with olive oil
in itlain vusine peolle often just put the whole garlic in oil and sautee it before fully removing, but in tgat cade there is no allicin?
who would have thought the greater the area of an ingredient or the tinier the slice the more widespread the flavour, insane tip
I'm a garlic psychopath.. Guests are over? Not for long..
Also the increase in surface area
Allicin Chains. Good band!
I tend to go all in when it's garlic
My engineering brain really likes cooking broken down like this.
I use my toast as a grater for the garlic. It's the best
Garlic in Wonderland