Get MORE from your garlic

Whether you love OR hate garlic, understanding how it works can help it work better for you.

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:

𝗢𝘁𝗵𝗲𝗿 𝗴𝗼𝗼𝗱 (𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
As always, Serious Eats and Cooks Illustrated are awesome sources of excellent, science-backed information:

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Meriel Jones, Honorary Senior Lecturer in Biochemistry & Systems Biology at the University of Liverpool

MinuteFood is created by Kate Yoshida & Arcadi Garcia, and produced by Neptune Studios LLC.

[groerhahn]

In defense of burnt garlic flavour, it's basically what turns a good tonkotsu ramen into a great one. So there are definitely uses for it.

[masterimbecile]

As a wise man once said:

“Allicin is like a two part epoxy.”

[zuthalsoraniz]

I love how there's lots of different plants have evolved noxious chemicals specifically to avoid being eaten, and then along come us weird furless apes and go "You know what? I *like* it when my food hurts me!"

[Ben]

I'd love to have learned more about what happens when you cook garlic at low temp for a long time (i.e. black garlic)

[Kuchenrolle]

I'm disappointed you dismissed the burnt garlic, which is often pureed into an oil to top ramen with, where it adds a very interesting flavour some liken to truffle.

[rambutketiak]

Indonesia fried rice street vendor used fermented garlic oil for sautéing so they can attract people and make the fried rice more fragrant.

How to make: chop garlic + candlenut, add them into jars and add 1tbsp sesame oil and fill thr rest with cooking oil. Close the jar tightly, left them in a room temperature for at least 2 days and you got the fragrant garlic oil ready to cook. You can also use it for stir-fry veggies or just simple fried-egg.

[alejandroojeda]

In spanish cusine a we often cook garlic cloves whole in stews. They come out mellow and sweet, but I never knew why. One mistery less to solve I guess 😉

Btw, we use a LOT of garlic in Spain. In fact, the first thing I learned in the kitchen was how to cook (an not Burn) minced garlic.

[pckrn]

chewing on a piece of raw garlic seemed to make it stronger the longer I chew. now I know why

[micahphilson]

Haha, I was already eating parmesan, garlic, and herb pita chips, this is perfect!

Almost all of my favorite foods have enough garlic to stun a vampire from a mile away!

[po-chiachen]

You should try steaming the cloves, if you haven't. This IMO gives a mild sweet taste without using the oven.

[missnaomi]

Anyone else make garlic toast by rubbing a garlic clove around on the piece of toast, then adding butter (or avocado, or whatever?) Stinky but delicious! (And great if you're fighting a cold bug.)

[yuvalne]

I knew some of these from experience, but actually understanding the science explains a lot more.

[baileescott]

This video answered every question I've had about cooking garlic, and I actually feel confident to use it now!

[mikhailreshetnikov]

This is a perfect combination of chemistry explanation and cooking advice. Subscribed instantly, hoping to see more like this one!

[flamingbaby]

I just found this channel, and have to say this channel is everything i love and need. The comforting voice and music of minuteearth with food science is a winning combo!

[TomSmith-jpes]

This is my new favourite food channel. The mixture of science, culinary skills, great presentation is what I've been looking for! Such a great job!

[GabbyKobold]

Garlic just makes everything taste better! Happy to learn a few new ways to use it even more effectively!

[sebastianortega]

Oh, so that evolutionary trait explains why in Italian cuisine it is a rather common practice to take out the germ from the garlic clove, since that part of the garlic gives the more pungent smell and flavor. That also explains why bruschetta is only made with the outer layer of the garlic clove. Also explains why it is a very common practice to fry the garlic clove either whole or only lightly crushed (but still whole) and then take it out just get the flavors infused in the oil without the pungent taste.

[cerberaodollam]

In the winter I've discovered a small farmer in my area and Holy Hell I developed an Allium addiction. Both onions and garlic. But these guys somehow make it both more flavorful and less eyewatering than the supermarket version. 🤤

[germen]

You can't fall in love with it when you're been in love forever