NO MORE PEELING GARLIC #SHORTS

If you want to find me, I am probably on one of these platforms showcasing my “kungfu” like Bruce Lee to the Western world!

[georgepagakis]

dehydrated garlic, corn starch for velveting and potato starch for sauces and baking soda for tenderizing.
The best Chinese cooking secrets!!!!

[axelmenzel]

I cook a lot. Sometimes you run across something so simple that makes you wonder how did that not occur to me. Beautiful

[Pawan-zft]

“Just add more” hes right, more the garlic, less the vampires.

[briannguyen]

Do this for garlic powder at home too. It’s the same but smaller, if you hate garlic powder try rehydrating it and and let it sit then taste it you’ll notice a difference.

[LordAmbatublow]

Bro's secretly a triad boss disguising as a humble restaurant owner by daytime

[LazybonezAus]

The outfit is gold😂😂 LV belt, jeans and a dragon shirt😂😂 brilliant

[HolySoopCoolers]

I first gained an interest in cooking when I was 13 years old and my neighbor at the time was a retired chef from Malaysia. He taught me how to dehydrate garlic like this to use. I’ve used it ever since and keep it on the shelf for most of my stir fry recipes.

[colettepeyton]

I'm a garlic and onion addict❤Love your wok cooking.So awesome.

[thejava.witchiswhispering]

We hated asking garlic to premade sauces in the kitchen where i worked because it would burn up in the saute pans. Nice to know there's a work around

[richardsanchez]

I use this all the time. I'm in Thailand. In Thai dishes like Tom yum and tom kha i use lime powder too instead of 20+ limes. You literally can't tell the difference. Just a little lime slice on top and nobody knows the difference. Many restaurants do this

[rustemsadvakassov]

that sizzle omg ... the shrimp was screaming "eat me"

[theroaminggnomad]

That dish looks amazing! It has everything I LOVE!!!

[robertbagnall]

The best Chinese cooking channel learnt so many great things

[rparnala]

Thanks for the secret. Will make my cooking faster. You’re❤ the best. Keep cooking! Love your short demonstration videos.

[dodoz]

Nice tip, actually a useful short! Seems great for long term storage too if you don't cook all that much (or are single lol).

[royalsaphirah]

Great job man. We look up to secure influencers like yourself for good cooking skills. Stay consistent pls.

[Dark_Reaper_]

It also works for dehydrated onion. White Castle actually uses that method for their sliders. It saves a lot of time and you can get a lot of onion from a couple small shakes of a container

[Rogerio]

This guy is awesome always spilling the best secrets

[CommonApathy]

If you mix dehydrated/powdered garlic with hot melted butter and a pinch of salt and stir, you will get something that tastes fairly close to fresh garlic. This is called "waking it up". Garlic forms bonds with fats, which helps us taste it. So the fat in the butter binds the garlic, and the water rehydrates it.

When I use powdered Garlic I call it "Quick Toum" (Toum is a lebanese sauce made by blending/mashing garlic into a neutral oil with salt and stuff. It is INSANELY garlicy.). I make it by microwaving powdered garlic, butter, and some salt. I can't tell you ratios because I do it by eye, but essentially you want it wet enough to be a paste, but not a slurry. Add water if too dry, add more garlic powder if too wet.

It tastes VERY garlicy when done right, and left to rest for a few minutes and stirred a few times.

[eviljigglypuff]

That plate looks exquisite. I can smell it through the screen.