Get MORE from your garlic

[@groerhahn225]

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.

[@dakotapearl0]

Mayu ;)

[@plumjet09]

Also C R U N C H

[@jhoughjr1]

my dad would make his version of goulash and wold fry onions ground beef and peppers. Always would burn the onion, but when mixed with the noddles and cheap tomato sauce it tasted good.

[@capybara81346]

Wait is that what black garlic ramen is? I always assumed it was a different variety of garlic haha

[@ARobberyShrub]

@@capybara81346 yeah to be more specific it's normal garlic slow cooked in low heat

[@masterimbecile]

As a wise man once said: “Allicin is like a two part epoxy.”

[@bibliofowl]

​@Edward Elizabeth Hitler I read your username in Nathan Lane's voice.

[@hurgcat]

spoken likes a tradesmen who ended up in a kitchen

[@teresashinkansen9402]

Kinda reminds me of AvE

[@zuthalsoraniz6764]

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!"

[@Gr3nadgr3gory]

I'm gonna breed them to the point that they're unsafe for human consumption, according to the FDA. (Pepper x)

[@fish12ww]

@@Gr3nadgr3goryit’s still consumable, just for one time only

[@Ben786]

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)

[@MinuteFood]

Back garlic is garlic that has been transformed by the Maillard reaction (NOT fermentation, even though that is a common misconception). Because the components in the garlic get broken down and transformed even further, black garlic has even more complexity than standard cooked garlic!

[@lordpotashmallow2443]

@@MinuteFood very cool! Love this channel btw. This was my first video but it's so interesting that knowledge of the sciences can translate into the kitchen!

[@johnwostenberg840]

@MinuteFood there is actually scientific debate on this; it is definitely not settled.

[@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.

[@MinuteFood]

Thanks for this comment - I've had black garlic ramen but always assumed it was made with what I know of as "black" garlic...fascinating!

[@Arkylie]

Is truffle... *meant* to be bitter? I mean the burnt garlic just got described as bitter. Every time I've been offered something truffle-flavored, I've been like "this tastes like dirt, if anything" to the point where I've thought maybe I can't taste the compounds that make so many people like it, but if truffle is a *bitter* taste then maybe I should just give up on wanting truffles?

[@jensanruby6739]

​@@Arkylietruffle flavoured things only have one of the compounds found in white truffles to give them flavour, so if you're only tasting one thing its probably because you are tasting the one compound. Real truffle is significantly more complex and interesting, with black winter truffles having more varied flavour profiles

[@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.

[@rickytorres9089]

Thanks! I just might be looking to try that!

[@alejandroojeda1572]

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.

[@SleepyPanda-co3iy]

In China too, basically every food has garlic, spring onion and ginger inside...

[@kaitlyn__L]

Ooh, that’s much easier to incorporate in my recipes than baking it! I like all the ways garlic can taste, and have often used diced garlic, minced garlic, and garlic powder all together. Definitely going to be putting a few whole cloves in too!

[@user-pv2fz6wm2g]

mistery👍

[@Gr3nadgr3gory]

This is why Spain has never had a vampire problem.

[@po-chiachen2990]

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

[@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!

[@mikhailreshetnikov3236]

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

[@yuvalne]

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

[@missnaomi613]

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.)

[@vmark26]

HELL YEAH

[@kaitlyn__L]

A minced clove? Sounds nice.

[@graendread1704]

Will try for Home-Office breakfast

[@GabbyKobold]

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

[@baileescott401]

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

[@sebastianortega1938]

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. 🤤

[@richdobbs6595]

Last couple of years, I've started to use garlic in at least half of my dinner recipes. My kid really likes garlic. In almost of these, I go with the peel, smash, and gently saute approach, although sometimes with fish it is just roasted.

[@TomSmith-jp1es]

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!

[@abdu1998a]

As a #teamnogarlic person, this video made me intrigued about garlic, and I want to try different techniques you mentioned and reevaluate my standing :D

[@diamondjub2318]

as a fan of collective nouns, I'm not sure "gaggle" is the right one for vampires

[@Ghi102]

If we go with one for bats, what would it be? Online, I see a flock, a colony or even a cauldron of bats

[@AlienValkyrie]

How about "a county of vampires"?

[@potapotapotapotapotapota]

A sparkling of vampires

[@codyofathens3397]

A pint of vampires? Given that blood is generally measured in pints. A squad of vampires would be good for that unexpected funny. But my favorite, and I've been using it for a while, is a vicissitude of vampires. It means an unpleasant change in circumstances. If a group of vamps is headed your way, that would certainly be vicititudenous.

[@potapotapotapotapotapota]

@@codyofathens3397 surreptitious

[@Octoschizare]

I had no idea that I was supposed to soak garlic powder before using it... I will definitely try this sorcery.

[@flamingbaby247]

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!

[@PrinceAbubu59]

Kate, if y'all like garlic, you should def try making Garlic-Ginger paste. It's THE ingredients in my mom's and many other similar Indian house cooking. And if you find anything cool about the paste scientifically speaking, I hope you can make a video for it!

[@mightythumder]

From the looks of this video, I think MinuteFood will grow beautifully

[@thehyperscientist1961]

Garlic's also used quite often in my house. Maybe this video will help me cook better

[@fireaza]

I once ordered "garlic ramen" which I assumed was simply ramen with garlic flavor. Nope! It was ramen with a whole head of garlic dropped in there! It was amazing!

[@scasny]

I discover when you put few drops of vinegar on cut/crushed garlic for 2-5 minutes it intensifies the flavor. Dont make much difference when cooked but in dressings its potent. My fastest and easiest is microplane garlic, drop of vinegar (lemon work also) pinch of salt and freshly ground pepper. Wait a minute and mix it in to some sour cram. Just be careful and test small amounts firs, its quite potent and gets stronger over time. Like one clove can make one cup inedible in 20-60min.

[@thesisypheanjournal1271]

When making soups I like to just throw a whole garlic bulb in the toaster oven and cook it good and soft, then squeeze the garlic out of its little paper wrapper into the soup. It adds such a lovely flavor

[@codyofathens3397]

I tend to buy around 10 pounds of garlic per month, unless we're doing some kind of fancy dinner or something, like at Christmas, easter, thanksgiving, in which case it goes up. My favorite is making toum. I like to make it up, and freeze it in icecubes to add to other dishes.

[@MinuteFood]

I LOVE toum!!

[@codyofathens3397]

@@MinuteFood So do we! It's such an amazing dish, but I don't know anyone else who can just eat it with a spoon. Lmao. I adore garlic. Somehow I'm still single, I can't imagine why. :p Also, did *not* expect a reply! Too cool!

[@yaklin104]

And now I understand how this garlic bread recipe I found online works so well lol

[@ctwest3601]

I don't know how exactly, but PH definitely plays a role. For example, if you blend whole garlic cloves with lemon juice (i.e. whole cloves + lemon juice into the blender), you definitely get way less pungency. It's a famous technique for Ottolenghi's Hummus.

[@DumbMuscle]

Another way to defuse the bomb is with acid. If you want that sweet garlic flavour in something where you're using both garlic and lemon juice (like, for example, a flavoured hummus), and you also want the garlic to be really fine in the final dish, then you can blend the garlic in the lemon juice (or whatever other acid you're already using in the dish). You can even do this to a whole bulb and just strain out the skins afterwards.

[@liammckenna1479]

Tomato sauces often call for sauteing garlic before adding the tomatoes. Perhaps 30 seconds or so is close to a sweet spot of spreading the garlic flavor in the oil before the flavor breaks down too much in the heat?

[@101falcon]

Garlic is my life blood, I absolutely can never get enough of it (to the detriment of my family). Raw garlic as a pizza toping is a game changer if you've never tried it. I actually like burnt garlic as well, usually I'm not a fan of bitter things but burnt garlic with eggs, stir fry or anything really is divine. Sweet baked is probably how I like it least but that's mainly because the strong flavors are almost entirely muted, still good though.

[@matteo8087]

Thank you for this channel, THANK YOU THANKYOUTHANKYOU

[@GuardianTiger]

I love garlic and onion so much. Being half Filipino and half Korean makes that make sense since both countries love their garlic. No matter how the garlic is cooked or made. I'll love it. Maybe not super burnt but slightly burnt is not ruined for me.

[@TheBusyJane]

I can't believe you'd dismiss garlic powder. Garlic powder is really good with every form of potato. Even if you roast garlic for your mash, the powder adds more fragrance and dimension. Garlic salt on fries. Also popcorn.

[@KikomochiMendoza]

One of my best kitchen memories is pan frying minced/diced onions and garlic. It is the basic ingredient for most Philippine dishes. As soon as i smell onion and garlic frying i know the dish is going to be good that day.

[@BierBart12]

My dad has MASTERED the art of this. He has always loved garlic more than anyone he knows would like and his food is the best thing I know because of it. Especially things like garlic sauces/dips and meatballs I'd trade 10 years of garlic breath for a bite of his food

[@DavidRhyne]

More of these, please!

[@abogado2347]

Very clear and actionable explanations. Thanks !

[@chaquator]

black garlic is a popular ramen add-in, there is definitely a place for garlic that is cooked almost too long

[@ruthwik081]

I pickles made in India garlic is used whole and tastes so good.

[@Dparrey]

This is also why adding garlic at the very start of a stir fry when cooking at home can be not as good. Since home ranges don't bang out the dishes in like 1min it breaks down a lot more. So often I'll add it 30 seconds beforehand the end if I want strong garlic flavour

[@cassieoz1702]

I grow 70+ bulbs every year. One bulb for use per week plus enough for next year's seed garlic plus some to give away. Because it will sprout long before the year is out, I freeze unpeeled cloves in ziplock bags or fine chop and 'confit' in oil then freeze in jars

[@MsPaprat]

Which one of the ways of preparing garlic is the best if you don't want to be avoided and judged by some people for wearing the 'eau de garlic ' 🧐?

[@Crootcovitz]

The one where you heat it up first before you cut it. Allinase destroyed => no smelly compunds.

[@MsPaprat]

@@Crootcovitz I'll try this for the weekend and give an update I've never tried the baked garlic before!

[@MsPaprat]

I've forgot to write my smelly experience from that weekend! My coworkers and family have been avoiding me whole Monday and I've been eating garlic on Sunday. It seems that enjoying garlic and being socially acceptable is not possible (except if that person ate garlic too and both of you are happily sitting in a green cloud). Maybe I've prepared it wrong, but I've did the same as in video... If someone has any tips, please share!

[@germen2631]

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

[@KayHancock-zx6ov]

We like galic a lot but pealing it can be a chore, so we don't. I started doing the following method years ago and no-one noticed.Take a whole BULB cut off the top, peel the loose paper but leave the bulb whole, with the clove skins on. Now cross way slice the bulb thinnly (1mm) until you have what you want. There will be loose skin on the board but that just goes into the meal too. No one will notice.. If you end up with say half a bulb, store it in an airtight container in the fridge for up to 2 weeks..

[@blinky_52]

Here from minute physics. So glad I found this channel! Ps the happy little garlic at 0:15 is so adorable haha, makes me love garlic even more!

[@335449286]

My mom uses garlic and onions in allot of the dishes she makes so i'm excited to show her this video, great job I look forward to more

[@thomasb1521]

I have found from a small amount of experience that the only way to fix a dish with burnt garlic in it you add a lot of lemon juice.

[@jdsonical]

spring onions? everyone loves spring onions

[@babygorilla4233]

This makes me want to make roast garlic, it looked really nice in Castlevania.

[@stevenvlaminckx3500]

Great video! I got a followup question - After using garlic and letting it rest for a while it gets very solid and sticky. I usually wash my utencils right away rather than wait until after dinner, because of the garlic on it being very hard to wash off when it has time to solidify. Why does this solidification in garlic happen? What chemical reaction is going on here?

[@MinuteFood]

Such a good question! The sulfur-based compounds produced by garlic are kind of sticky - they like to bond to OTHER sulfur-containing compounds, including certain amino acids in your skin, and components of the metal that make up your knives & utensils! (That's incidentally the same reason that stainless steel stuff can help get rid of the smell of garlic - it attracts those aromatic molecules)

[@stevenvlaminckx3500]

Thanks! Science is so cool! :)

[@kaitlyn__L]

@@MinuteFood that’s really interesting, I always noticed them being practically glued to my hands by the time I’m done cutting up an entire bulb, but never questioned why!

[@TonInter]

Well, turns out I was using garlic wrong my whole life, but hey, I'm now completely enlightened. Thank you for the video!

[@okarowarrior]

_In your mouth, Ton. The garlick goes in your mouth for god's sake!_

[@Markgraf_ON]

As a Korean, I'll tell u how to use gallic. Put more, more, MORE!!!!!!!

[@sabatali-v1r]

I cooking so I love this channel thanks Kate

[@adamwishneusky]

love all of these flavors! how does pickling garlic change its chemistry?

[@triadwarfare]

pound garlic with coarse salt in a mortar and pestle, you'll get a fine garlic paste

[@蘇小郁-n2y]

I love garlic and I always eat leftover garlic.❤❤❤

[@stem_196]

Love garlic! Nice video. Very cool to learn this way

[@HarpaxA]

I hate garlic, but why I still found this is interesting.

[@diverseizzue]

Great video. What's missing: the impact of acid. See Kenji's Hummus video.

[@ginourie7]

I buy chopped frozen garlic what does this means for me?! does freezing chopped garlic do magic too?! this video has revolutionized my cooking!

[@eliscerebralrecyclingbin7812]

Cool thanks

[@eleonorapastori8427]

I just love your videos

[@Agn0sticus]

I've heard that if you cut the clove in half and remove the sprout in it, garlic becomes more mellow. So is there more of allin in the sprout or allinase or both?

[@MinuteFood]

Here is some great info about the garlic "germ": www.seriouseats.com/what-is-a-garlic-germ-and-should-you-remove-it

[@kaitlyn__L]

@@MinuteFood it’s interesting she calls it a horseradish unpleasant heat from leaving it in, because I love that heat in horseradish, wasabi, English mustard, but I’d always been taking out the stem for textural reasons! Guess I’ll be leaving it in from now on!

[@lifeprojects1]

Garlic is the gift that keeps on giving -Greg

[@Waterdust2000]

I shall defend the garlic powder, for it makes cheap bread become alot better when used to make ghetto-garlic bread via toaster or microwave when used with some butter.

[@navy_blu5239]

I wonder what the reasoning behind fermenting it and making black garlic is

[@whyclan5890]

I like the weapons grade garlic! I have a question, when the finely chopped garlic is stir fry with oil, the smaller I chopped it, the easier it clumps together. Then the savory flavour doesn't spread as well to the dish I'm cooking with. If there a way to prevent it from clumping together?

[@kalamir93]

Guest: "Hey, what's these foil balls in your oven?" Garlic Enjoyer: "Artillery."

[@Jd-pm3kg]

Great video. Since I got COVID almost 2 years ago, I have distorted smell and taste and I have noticed that this is present primarily on meet( mostly when it's cooked) onions, garlic, leaks are terrible. I've also noticed the issue on popcorn and lightly in nuts (eggs used to be bad as well) so generally protein. For sometimes I have suspected it may have something to do with sulfur in food, and your awesome video kind of confirms that. Do you recommend any compound that could minimize the taste and smell caused by it?

[@MinuteFood]

I don't, but other commenters here are sharing similar experiences!

[@Flowery0]

In my family we sometimes make sandwiches with mashed garlic+mayo+cheese and something like a slice of cucumber or tomato

[@SkiSkillsMontana]

Black garlic is the best

[@romanski5811]

Damn, this is such an amazing video that it needs to be translated into multiple languages!!!!! Great job! I'd like to show it to my mother, but she only speaks German and Russian. Guess, I can tell her about my new found garlic knowledge. 😎

[@AstorEzequiel]

Time to prepare meals and experiment with the different flavors :D

[@ravencloud7]

A gaggle of vampires? Why not a cauldron?

[@bmCommando0]

In india garlic is our daily basic ingredient in almost every spicy recipes which we cook daily

[@zephyrm.6564]

*"A gaggle of Vampires."*

[@PastaAivo]

So if I understood correctly, I should roast garlic with garlic powder seasoning and then add some fresh garlic paste. Now there can finally be enough garlic!

[@saaaaaaaaalt838]

"Babe, wake up. A new garlic flavour just dropped!"

[@cvm6854]

I use garlic in almost every meal I cook for dinner

[@Rex-The-Wolf]

I try at minimun to consume one big garlic toe a day in food, it makes your blood taste weird to mosquitos and your sweat also starts to smell, wich they hate aswell, i HATE mosquitos. Its also a great excuse to put it into anything, ahhh so delicious!😃

[@sengendosimeonbuzima]

Fantastic & informative

[@luckywonderer4068]

lovely, short and informative 👍

[@Eswarr]

Damm thanks alot ... I have been cooking since 9 and never knew this lol

[@iTrapa]

Just chomp down a piece of raw garlic to get that 100% shrek explosion.

[@TheOfficalAndI]

So grating garlic and cooking it down is less pungent than coarsely chopping garlic and cooking it?

[@le9038]

we can all agree that garlic bread is up there with chocolate, mac n' cheese and all the others out there....

[@BrothaDawknessCHO]

Does blending a bulb of garlic without chopping or crushing it first still produce allicin? I'm gonna make a smoothie with habanero, jalapeno and red cayenne pepper along with a few cloves of garlic. Liquid fire!

[@techheck3358]

Blending is just machine-operated chopping. If anything it’s even more potent, it’s smashed into much smaller pieces

[@BrothaDawknessCHO]

Garlic RULES. Strange that few mention blending it as an option. It's such a convenient and time saving strategy. Long live my Ninja Nutri-Blender Pro! Lol...@@techheck3358

[@sleepydog9968]

3:15 will are there other ways to re-activate allinase, apart from rehydration? curious, since i just watched adam ragusea's newest video on burgers he puts garlic powder directly on burgers before grilling them -- so, would garlic flavours be due to: A) grilling/heat-reactivation of allinase, B) saliva-hydration when eating, C) allicin breaks down via heat/grilling, D) the allinase is denatured, so any flavour isnt actually due to allicin breakdown, but rather a different umami taste? E) other variables thanks for your time, reading this comment, dear viewer! take care, and stay safe!

[@Ildskalli]

The beef contains water, and the water hydrates the allinase. That's why I always apply garlic powder to stuff before cooking - if you do it once it's hot, the effect is lessened a lot. Now, I had no idea about the chemistry, I just learned this by experimentation 😬

[@sleepydog9968]

@@Ildskalli oh neat! thank you! :) yeahh, this is all new to me too, haha cheers!

[@L1g7h]

I've reached a point in my life where I ended putting garling to everything it seems it can go with. XD

[@Zigg33]

if someone was teaching me cooking this way, I might even start to cook as a hobby, not as a must :D

[@bloodlove93]

slightly saddened by a lack of black garlic but understandable, most don't even know it exists much less can or will make some.

[@spooder_boy4235]

0:16 cutest thing I've ever seen 😊

[@cyruswilliams6688]

Very cool!

[@Tommuli_Haudankaivaja]

I do like bitter burnt garlic.

[@genghiskhan6809]

Weapons grade is the only grade of garlic I eat.