Sous Vide GARLIC EXPERIMENT! What's the best way to use GARLIC with your steak!

I put a final decision on how to use garlic in your steak cooking sous vide! After several subscribers brought to my attention that raw garlic should not be used with sous vide I decided to find out the best way to use it. I really tested GARLIC on this video. I used garlic powder, garlic paste, minced garlic and raw garlic (which I decided to roast it to maximize the flavor and also to avoid the raw garlic situation) For this experiment I used New York Strip steak! They were all 1 1/2 inch thick and the best steaks available at the butcher shop that day.
As you know in my recipes I always use raw garlic and I wanted to put a final decision on this experiment and answer the question what's the best way to use garlic with sous vide. I was so socked by the results I still can't believe it. The result shocked me more than the butter experiment. I am a huge fan of garlic and this video is a total shocker. However, I am glad I did it as I want to make my steaks better and better everytime. As always guys I did try to make this video as entertaining as possible for you. I really hope you enjoy and I look forward to your comments. You guys are what keeps me going strong. Your support is very much appreciated.
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HOW TO COOK STEAK WITH GARLIC SOUS VIDE
I cooked it for 2hrs @ (135°F / 57.2°C)
* INGREDIENTS * I used for this sous vide cook.
4 New York Strip Steaks (USDA Choice)
1 tbsp Garlic Powder
1 tbsp Garlic Paste
1 tbsp Minced Garlic
3 Cloves of Roasted Garlic
HOW TO MAKE THE BEST GARLIC STEAK SOUS VIDE
Watch the results, I still can't believe this is the best way to do it. This one was a big shocker to me.
HOW TO MAKE GARLIC STEAK OF YOUR LIFE LIFE!
Watch the video of Sous Vide Everything(KZbin Channel) and find out!!! lol :-)
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@SousVideEverything]

If you want your question answer on video leave a question on this comment by hitting the reply button and we will reply to you either here on the channel or on facebook use #SVEQandA. Check out the latest video reply on facebook here. facebook.com/SousVideEverything/videos/1513541802030362/

[@george3053]

What was the theory for fresh garlic being bad in sous vide?

[@SousVideEverything]

risks of botulism

[@enbardis]

so would unroasted whole cloves not work as well as minced? also, roasting the garlic actually makes the garlic more mild in flavor.

[@SousVideEverything]

Not I believe they will not work as well. I am conviced that the best are the 2 options we did.

[@jimsmith7817]

Sous Vide Everything I wish you would have smashed the roasted garlic then smeared it on there. Don't you agree that's the only way to taste the garlic in the meat?

[@brainstorm88benitez60]

the roasted garlic has to be smashed up over the steak....keeping it whole decreases the garlic infusion by alot!

[@Traycer69]

Should it even be roasted? I came back to this video to check what he used, but I would assume the optimal would be to use raw smashed garlic, any thoughts?

[@clemensblom5609]

@@Traycer69 yeah Just marinade with finly cut garlic less salt peper some chili floks and bake it nice mediumdone

[@bicylindrico]

taste roasted over raw and you tell us. Roasted is better in my opinion

[@descargaelbano]

Yes I have also found it roasted garlic does not add any flavor to meat before you cook it, only after.

[@matthewmains2462]

@@Traycer69 I agree about using raw garlic. Roasting garlic mellows it out, but for this application one wants the garlic turned up to 11. As for smashing, I guess one can. But I think the failure is that all the other methods had covered nearly all of the surface area of the top of the steak; whereas, he only put three garlic cloves that barely covered any of the surface area for the other. I think one could smash the garlic, but I would think one would get nearly the same result by thinly slicing fresh garlic and using those slices to cover the entire surface area.

[@clydefrog5609]

I bought a sous vide machine last night at 3am because of this guy.

[@REALAIEMPIRE]

Lol same.

[@JayTee416]

Lol, it's happened to many.....me included!

[@arifigo1006]

Me too. And the flamethrower, since its so simple to use.

[@dkoo6866]

Lmfao same

[@clydefrog5609]

Best kitchen gadget I ever purchase. Thanks

[@nbakroko]

Guga 2 years ago eating with plastic forks.The hustle was real!

[@ELJEFE-xo7cm]

😂 The Struggle in full effect 😆

[@DivineTrueGod]

WHAT HAPPENED WITH THE RAW GARLIC?.... it AIN'T RAW if you roasted it !!

[@1-uped214]

MichaelMing it can kill you with spores

[@abhishekpawar5126]

@@1-uped214 wtf I have eaten raw garlic all my life and I am completely healthy and also everyone I know who eats raw garlic is fine

[@TinRapper]

Consider the minced Garlic Raw. Garlic potency increases the more smashed up it is and with being raw vs cooked. So cooked was the worse, no surprise, he roasted it and didn't touch the cloves

[@sampearson9464]

Abhishek Pawar u must have smelly breath

[@nowtmrb3337]

@@Vexreal_ he is a vampire simple

[@thatnerdguyjohnny3829]

Coming back and seeing these old videos are pretty fun. Guga, you have come a long way and you should be so proud of what you have accomplished. You always bring amazing content and have inspired so many of us to try new things. I did my first dry aging because of watching your channel and it changed my life

[@lostmypicks]

Agreed. Agreed

[@MrBadger]

My Dad got me a sou-vide machine for Christmas and I've been digging this channel a lot. Very educational and the format is really cool.

[@akerguido9399]

Why I season my garlic instead of my stea- Wait, wrong channel.

[@flashhugo60]

i dont get it, which channel

[@Eliw07]

Flash Hugo Adam Ragusea I think?

[@DragnSly]

Long live the Empire!

[@kingsure1745]

Why I season my sous vide bag and not my steak!

[@mrswaka336]

@@kingsure1745 why I season my sous vide kit instead of my steak

[@Benzy670]

I know this is an old video, but if y’all minced the roasted garlic I doubt you would have felt that way. I think keeping the cloves whole is what made it so ‘plain’. Roasted garlic is delicious, it most definitely doesn’t, “do nothing,” for the garlic. Surface area seems to be a large factor here.

[@Meep55412]

Right! You have to spread that roasted garlic like butter!

[@REALAIEMPIRE]

They used minced garlic though...

[@darkart-mr8wu]

Agree but he failed with it all when he wipe off all the garlic...

[@darkart-mr8wu]

@@Meep55412 but he wipe it off epic fail...

[@collinblack9605]

Yeah it was absurdly stupid to do it this way.

[@AltimaNEO]

Guga, I'm impressed how much your videos have improved in such a short time. From your videography to your presentation. Amazing

[@robinbrody]

I love the things you guys do and definitely improve my cooking skills with your vids. Watching the chemistry between you guys when preparing and tasting the experiments always puts a smile on my face, thanks you lot.

[@K3Flyguy]

Well done! Thank you for the time and effort to help us all understand and rock this venue of cooking! Thanks again!

[@ShaunakDe]

Makes sense. More the surface area, more it is able to impart flavor.

[@stevene2812]

I really enjoy your videos brother, thanks for taking the time to make them!

[@kjokjojessica]

As someone that's used garlic powder for a long time, I believe that minced has a more noticable flavor.

[@A.SH96]

The first video I saw without "I know they dont look good right now but watch this"

[@TheAbsolyte]

Same

[@johnnybrooks1994]

Its also the first video i saw of him not seasoning all sides

[@Pyrion93]

Roasted Garlic is not raw.

[@SousVideEverything]

yes

[@canonphoto]

Pyrion1 really? Lmao weird!

[@omermangan1196]

Pyrion1 LOL THANKS FOR THE TIP

[@ntyh92]

oh i didn't know that lol thanks for the heads up

[@jeremyhale303]

He pretty clearly differentiates between raw (paste) and roasted.

[@More-Sauce-Man]

You forgot the ACTUAL best option.... crushed fresh garlic

[@Damarcus123]

Minced garlic

[@sly369]

@@Damarcus123 in a can. Nice

[@ajmassa5550]

Yeah I cant believe he didnt crush and mince the fresh garlic

[@ajmassa5550]

That store bought minced garlic crap is nasty

[@Quaynumba9]

Some canned minced garlic is actually good

[@bellmeisterful]

Love this dudes voice. Cracks me up, works so well for videos.

[@JoseRodriguez-zq3jd]

It’s crazy Guga you inspired my fascination with cooking and seeing how you videos improved production wise you have awaken my production fascination too 😅

[@SirFancyPantsMcee]

Why didn't you mash the roasted garlic into a paste?

[@SousVideEverything]

Again this question, look at 3:22 on the video you will see they are smashed.

[@SirFancyPantsMcee]

I see that. But that's why you didn't get garlic flavor. The more you break the cell walls the more garlic flavor.

[@SirFancyPantsMcee]

I hope I don't sound disrespectful. I love the channel.

[@AlwaysMakesAFive]

Yeah, but not really penetrating the meat. You got to spread it over. You kind of just knocked off the cloves after it cooked. The cloves stayed contained and never really got enough contact with the meat.

[@zalerash7046]

sirfancypants Mcgee wouldn't that be garlic paste but you are right

[@illustr8rjoe]

I love these discoveries that help understand how to get the most flavor

[@itsdeltime]

Love these videos! Started my own sous vide journey bc of this channel.

[@xxxDreamWeaver1958]

Oh how I LOVE EVERY ONE of your videos!!! I learn SO MUCH! Thanks for sharing !

[@snagboi]

can you sous vide everything and finish it off with different methods to see which is the best? searzall, wood grill, deepfry, cast iron pan fry...?

[@SousVideEverything]

+Sang Park soon

[@shibbitybibbitybitch]

I would like to see a video like this as well. Does strictly using the torch to sear not give the food any sort of propane flavor? If not I would much rather get a blow torch like that to finish my sous vide foods.

[@fyremanbill]

I just tried sous vide for the first time and simply used a cast iron grill and it turned out awesome. Tried using a propane torch but it didn't really do much.

[@donching7020]

Fyremanbill use a flamethrower from harbor freight

[@ericanderson6461]

Awesome informative video, again. Maybe if you mashed the roasted garlic and smeared over steak there would have been a different result in flavor. But I have no problem doing the dry rub seasoning, I always have good results. Keep em coming love you guys.

[@SousVideEverything]

If you look at the timelapse you can see that the roasted garlic is 100% smashed up. It was so soft that it smashed itself. So the result still the same. I am just as surprised as you. Check out the time lapse.

[@armntic]

3 little cloves was definitely not enough -- should have tripled that AND spread it into a paste over the entire steak.

[@fyremanbill]

You guys are not only informative but quite entertaining to watch as well! Thank you all!

[@Mojo_jojo_panda_jo]

Thank you for all you do!! We tried our first SV with the pepper salt and garlic and WOW !!! We are hooked!!! Have a great one y’all!!

[@VinceKirkVang]

Thank you for all these test. I am going to buy a sous vide just because of this channel.

[@ImRicardough]

0:12 most intense garlic i've ever seen. 😳

[@SousVideEverything]

lol... I tried. 😂😂😂

[@adamscott2219]

I love the way you experiment with food. As they say the proof is in the eating, and you guys try all sorts of different things and explain the flavours, textures and other things which helps us watching at home figure out how we might use what we’ve learnt. This is a great concept and I can’t think of another cooking show like it. Greetings from Australia and I wish you every success 😊👍👍

[@willieh762]

I have always had a passion for culinary arts. I came across your channel and became an instant fan! I look forward to learning from you and thank you for sharing your knowledge.

[@MajesticDemonLord]

I eat my dinner, I'm stuffed to the gunnals, I can't eat another thing, I watch this channel, I'm suddenly ravenously hungry again

[@KeithSachs]

you gotta squeeze the roasted garlic outta its skin

[@MrDarales]

I love how your video production 👏 has changed over the years. But re watching the roots of the channel is still awesome 👌.!

[@user-cv3gd2wr5q]

Awesome awesome video...loved it! New insight for me so thank you for doing this.

[@hersheyti]

whoa!!! this surprised me too - have to try just garlic powder next time (no other fancy-schmancy garlic derivatives)... PS: Ninja, i love the sharper look in the last few videos!!!! Gostoso!!!! :)))))

[@hersheyti]

@JL - that is super funny and interesting! LOL, but nope! i promise, we have never met and no spies are assisting with my comments!

[@brekkoh]

You should try California granulated garlic!

[@cww53132]

This isn't fair roasted garlic is much sweeter then regular garlic.

[@jhrocker]

You guys are awesome. Been watching a lot of your videos here lately. Been thinking about ordering a sous vide.

[@jacobmaheu0213]

I really enjoy your experiments,keep them coming

[@hed420]

You forgot the "control" steak. This way we'll know if we should put garlic on it at all.

[@vbritt3990]

With respect sir, That is like saying should we use a bag... Always garlic #GarlicLife!

[@hed420]

My apologies sir.

[@theHaHa1091]

what the fuck

[@spinLOL533]

hed420 This isn't a high-school science class lol it's inevitable

[@cmendoza1094]

The whole process is off. How much sodium is in the powdered garlic? Or the garlic paste. I bet salt is cheaper than dehydrated and powdered garlic.

[@ColinaDePiedra]

you guys are the best ! :D

[@SousVideEverything]

+Colina De Piedra 😊thank you

[@janiceg7661]

I just got my first sous vide and I think this will be my first recipe! Thank you! Your videos are AHmaazing!

[@manwithaknife4642]

Love it! I just got my Anova/Searzall setup, binge watching SV videos. Awesome content! Your testing saves us some serious money too. Keep up the good work!

[@elith6930]

I thought when you roast garlic it gets milder....

[@SousVideEverything]

to me it enhances.

[@Quasar14-a]

it makes it sweeter and just easier to eat, it takes away the burn feeling you get from eating it raw

[@nemporras]

I love raw garlic, my favorite way to eat it is diced up on a triscuit with a smear of cream cheese WARNING: Highly Addictive!! you have been warned!

[@Quasar14-a]

True raw garlic minced is great on crackers toast and many dips, but its difficult to take a raw whole clove and eat it, but if you roast it then you can just eat the whole clove.

[@Strange-Viking]

Ryan Du it loses its spiceyness and bcomes a a little sweet and more bitter and less sweet how longer you fry it.

[@tactician5135]

How can I sign up to work for you as a taste tester? =)

[@lilkundawg0913]

So intense compared to your new vibe these days, Guga! It's fun to go back and see how your channel has grown. Thanks for all your educational videos!

[@wowprint5758]

Useful and practical as always.

[@slappyjoe631]

The word "AMAZING" used: 14 times in this episode. Another great video. Thank you.

[@SousVideEverything]

wow really? WOW we need to stop that word... hahahahaaaaa thanks for your ongoing support.

[@bserieshatch1]

Slappy Joe make it a drinking game. It'll be over quickly.

[@micahretief7893]

Why does this sound more epic than it should

[@somebodyoncetoldme186]

Do you know the name of the song?

[@macdawg6403]

Great Vid.. I love Steak and Garlic and just started SousVide cooking. Thanks!

[@kanelupis]

Dude, these are awesome videos

[@shamrock7599]

Yes, the old music is back! I know some people don't like the repetitiveness, but I feel like it's the signature music and gives a happy vibe to the videos - which I love, keep it up. Can't wait for the Picanha delivery service too, I'll be all over that.

[@SousVideEverything]

Thanks the music was for you. Glad you liked it, always expect something different.

[@annedavis3340]

Sham Rock no please keep the repetitive music out you have no idea how annoying it is

[@FirstLastx1]

I like the searing music too haha

[@cziegl3r]

raving and cooking is cool I guess.

[@TheGetling]

pliz tell me that songs name !!!! pliz

[@spacefragment]

That trance background music 🎶

[@GTASR2PACTAJS]

equalplus what’s the name of the song ??

[@vtzig]

yea what is the song

[@lic.andrescardenasflores9172]

@@GTASR2PACTAJS "Typekast Coming" Out ;)

[@lic.andrescardenasflores9172]

@@vtzig "Typekast Coming Out"

[@GTASR2PACTAJS]

Lic. Andrés Cárdenas Flores ily

[@asakihagire]

Im interested in cooking but actually has little experience and you guys are teaching me a lot so I would like to thank you for being my mentors. Im glad I found your video/channel. =)

[@angelbeen6535]

Omg this video was so extra 😂😂😂 I love it

[@jotaeme83]

You should've tested raw garlic too, besides roasted.

[@canonphoto]

Juan Manuel Morales exactly! That's always the true debate, many comments of metallic taste.

[@julianl.7461]

why would you buy minced garlic anyway? Or pre made garlic paste? I don't get it. It's more expensive, doesn't taste as good as fresh made paste or minced garlic and preparing it by yourself takes about 1min.

[@bigolpancake9136]

I'd like to see results for this also using freshly minced (or smashed) raw garlic rather than just with roasted garlic only. Jarred minced garlic isn't a good substitute for fresh garlic--it tastes very different (i.e. worse) than fresh garlic (as it is processed and preserved in phosphoric acid). And roasted garlic isn't "raw" garlic by its definition. By roasting it beforehand you cooked out a ton of that raw garlic bite, so I'm curious to see if actually using raw garlic would impart more flavor. Still, nice video!

[@whatster8753]

bigolpancake agreed

[@Paelorian]

It would not be surprising if the preminced jar garlic produced a very different result than freshly minced garlic, most likely due to the preserving process. But I was satisfied that garlic powder did well. No excuse not to add garlic now, since no garlic prep is necessary. I only use powder instead of fresh if I'm being especially lazy or if the recipe calls for it. It's so easy that I'll probably use garlic powder alongside salt and pepper on every steak from now on. No harder than adding salt!

[@jm9371]

WOW!... I never saw that coming Guga!... Great video and I learned something. I am surprised that the easiest method is the best method. OH.. did i say WOW?

[@floridasaltlife]

how did I miss this one, great content !!!

[@bhsx]

Do you think the outcome might have been different if you had smeared the roasted garlic on the steaks, instead of leaving it whole? One of the best things about roasting the garlic is that you can smear it across a crusty bread.

[@jowdirt5971]

Bobby Fuesz I always interested the rosted garlic in to the stakes in small holes I cut in the stakes and it works great

[@BklynBorn81]

I agree. Not a fair comparison

[@erinkennedy2417]

Why did you not use raw fresh garlic in the test?

[@sean_haz]

Doesn't work well in sous vide I've heard, you get a bitter raw garlic taste

[@SeanDuffy1986]

@@sean_haz Plus, it can legit kill you. Never use raw garlic in sous vide, it creates the perfect conditions for botulism.

[@eric4681702]

My uncle used raw garlic in sous vide once and he lost a hand 3 months later in a work related accident. So be careful

[@edale2]

@@SeanDuffy1986 Fallacy. Botulism bacteria dies at 120 degrees, and Sous Vide is usually done hotter than that. In this case the 135 degrees is more than enough to kill any botulism bacteria.

[@SeanDuffy1986]

@@edale2 The bacteria does, but not the spores, which if heated up again or something could be dangerous

[@jacobbullon649]

These are the most entertaining and well discussed cooking videos on youtube

[@ferdragon85]

Such a relaxing video!

[@LinaGirl]

Confirmed, Guga ninja and Mau mau are not vampires!

[@matt5240]

You have to crush the garlic before roasting to get more flavor

[@TonecrafteLuthiery]

Honestly, for most cooking methods you don't even want to roast it in advance at all. Garlic obviously mellows out as it's cooked, and roasting it has the added consequence of infusing the garlic flavor you want into the oil you roasted it in. It's not necessary to roast it in advance for a sous vide cook, and I'd argue it's actually better if you don't roast it in advance (because the garlic ends up infusing the juices in the bag, so more of the flavor ends up in the steak). For pan searing and grilling it's sort of understandable because you don't want to burn the garlic, and roasting in advance allows you to just add it at the end. But I'd suggest just pulling the steak a minute or 2 early and switch to low/indirect heat, then baste with a garlic infused butter/oil. That's what I've had the best results with so far. Rest it in the butter/oil too that helps if you like a more mellow garlic flavor.

[@johnnyesleo]

Subscribed!!! Amazing channel sir!!!

[@danyXX2]

I come from 2021 and hos videos are still the BEST!

[@joevangellion]

I love these tests. I think you should try and let Maomao (sorry, don't know the spelling) taste it in the opposite order that you and ninja taste in. Reason being that one sample might be very strong and make the next one taste weaker. What do you think? Keep it up!

[@SousVideEverything]

+Johann Coetzee I like it.

[@SouthernCoastalCookingTM]

i am so glad i watched this I would have never guessed the best way was powder or minced

[@SousVideEverything]

I know right joe, I was not expecting that.

[@Tigerbricks11]

I would

[@cloudcloudly]

More surface area. Simple as that.

[@TheTrojanMaker]

should have pressed and not roasted the fresh garlic, i would love to see that in comoarison

[@rehanabdul8871]

This is the one time my stupid information comes in handy. It's not about surface area but how much you've destroyed the garlic. The more cells that are broken in a clove of garlic the more allicin is released which gives it the garlicky taste. So the powder is essentially completely torn apart and broken down releasing a lot of the flavour and the roasted garlic is mostly intact and is super mild unless you directly bite into it. I'm a bit surprised the minced garlic beat the paste though, but that could be paste quality which I've seen varies a bit depending on where you buy from-but it was pretty close still. I know you didn't ask but let me have this one. I worked on a food science book and managed to retained this info.

[@limitlesspotential9599]

Liked and subscribed. Thanks for the videos man.

[@michaelpeck4033]

Enjoying the HECK out of your videos. Learning a lot, too. Thanks!

[@teguhsuryadi5387]

The roast garlic that you made is like "steamed" instead as it is wrapped in foil :)

[@boxlad7583]

If there isn't water it's not steamed, the fact that there was a brownish color after the roasting shows that it wasn't steamed

[@Varacha1119]

That’s how you roast garlic m8

[@Louis.Campbell]

I'm gonna have to watch this later I'm at my prom, still repping the noti squad. I'm super hyped for the experiment!

[@SVEMauMau]

Congrats Buddy!

[@SousVideEverything]

Awesome thanks for the comment. I appreciate that. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@TheNyzzler]

Louis Campbell in June bruh?

[@Louis.Campbell]

Stay Trill yea im in UK we have different school times to America

[@Louis.Campbell]

Sous Vide Everything great video!! 👊

[@enyceofnyc]

This was a great video!

[@brians4537]

Great video! What were you using to lower/lift the rack in-to/out-of the water?

[@atleelaxd]

What is the song starting at 1:50? I love it!

[@Adirer1]

i also wanna know lol

[@somebodyoncetoldme186]

We’re you guys able to find out?

[@hmm-wu4qd]

The way you talk in this video... soothing...

[@SousVideEverything]

Thanks I tried. 👍👍

[@chargerman426]

What??? You're crazy man, most annoying voice on youtube.

[@cziegl3r]

chargerman426 I listen to this while a lotionz my feet you know?

[@Docstantinople]

David McCarthy he's from Mexicano

[@vivicbraz]

Darpan , he is actually Brazilian.

[@TheSpinoza43221]

You guys are awesome...keep it up.

[@enzoTHEferrari]

Mate, your videos quality is superb! And I really love the music you use. I wish you would link it in the description.

[@connorschlegel3151]

You should do an "ultimate sous vide" of all the tests that ninja thinks were the best .. love your channel. Keep up the hard work!

[@Martin-ol7ub]

You say don't use raw garlic as you used many times before. You must mean do not roast it... or mince the garlic before putting it into the bag. According to you, minced garlic was the best, which is raw.

[@alexku8452]

the prepared bought stuff is heat treated (kind of pasteurized) to increase shelf life. using raw uncooked garlic holds a risk of botulism. roasting prevents that. But also raw fresh garlic might change its taste in a weird not very pleasant way when done sous vide, I guess some chemical reaction of the sulfuric components which make it smell. The heat treatment also seems to prevent that in some way (Just my guess, no idea why that works)

[@richardlee8919]

I think you for your garlic experiment you guys are pretty awesome

[@drugsilove2364]

Nice experiments. Very interesting.

[@ceebeedf]

Haha that seasoning scene was a ritual tantra massage. Admit it, you almost came after you said "salt and pepper" :)))

[@SousVideEverything]

hahahahahahaaaaa

[@katokhaelan4881]

Ninja's facial expressions crack me up. He's like a little kid at the candy store. Awesome

[@SousVideEverything]

+Kato Khaelan me too. 😂👍👍

[@RayRoseR]

you guys are the best, Thanks.

[@charly0794]

youot amazing ideas in your mind or your staff,you channel is freaking cool.

[@DJYow]

This is a weird test. Let's compare it to an onion: - Onion powder (sprinkle on top of it) - Onion paste (smear on top of it) - Onion minced (spread on top of it) - Onion roasted (sit on top of it) - The first 3 are ok, but who puts a whole roasted onion (or leek) on top of it? You have to mince/squash it first (like the rest). So my suggestion would be: Keep all the things you did, except push out the garlic out of its skin after roasting. Also add a 5th; garlic (raw) in little slices.

[@matthewmains2462]

Before I clicked to watch the video I could see it was an unfair test; the thumbnail shows it all. The other three cover most or all of the surface area of the steak. But he left the surface area nearly untouched with the roasted garlic. If it's not touching the steak it can't pass along it's garlicky flavor. I also agree with your suggestion for #5-thinly sliced raw garlic. And try to cover the entire surface area if possible. Everyone knows roasting garlic mellows out and sweetens up garlic. Roasted garlic should be reserved for post cooking -- especially in a test against much more overpowering versions. I'm not knocking any of the incarnations of garliciness, but we need to understand their uses. I love the flavor of roasted garlic, but it is much too weak to be used as a rub or marinade; likewise, minced/powder/paste are great for pre-cooking, but I dare you to get down a tablespoon of garlic powder (did I just start the garlic powder challenge?) faster than a tablespoon of roasted garlic puree.

[@michaeldistortedrosen7245]

Yow I think this was part of his test. If he were to mince the garlic than the garlic mince (in the jar) would be a useless test.

[@MrStrutxD]

No it wouldnt.... jarred garlic and roasted minced garlic taste nothing alike. Why the hell would I have to tell you this? I don't even know how to fuckin cook, at all, literally no knowledge, but I do know there is an OBVIOUS difference. @@michaeldistortedrosen7245

[@MrStrutxD]

@Ondr Yes, that's partially true, but that doesn't make the test useless, and I doubt that's an effective aim. The chemistry is affected by which physical form the food is in. From this you can still infer which of the 3 in terms of store bought will be best, but more importantly, you know which gives the best flavor in each physical form. If freshed minced garlic is better than home-made garlic powder (which may not be different than the store) we get to infer that store bought minced is potentially better, if the quality isn't too drastically different, than the store bought powder. Further, even if that assumption is wrong, it's not hard to mince garlic at home. it's very easy. There's a difference between minced garlic, and a whole clove It's easy to mince garlic yourself No one using a sous vide should be using store bought minced garlic, it doesn't even taste like "garlic" (the fresh well known intense flavor) we get an idea of the proportional relationship between the physical characteristic of the garlic, and the flavor of the food.

[@dyrax-rm3zy]

this trance music in the background ^^

[@connorfield1965]

Oi I read this comment as soon as the music started playing 😂

[@sarahgraves6759]

Seriously. Took me back to high school. I miss that old school trance.

[@somebodyoncetoldme186]

Do you know the name of the song?

[@dyrax-rm3zy]

@@somebodyoncetoldme186 coming out by typekast

[@somebodyoncetoldme186]

@@dyrax-rm3zy do you also happen to know the name of the song playing at 6:00?

[@donovanstockton44]

A very informative video. I like how you take an experiment based approach to different cooking techniques. I especially like you get different palates involved to broaden the testing samples. Perhaps better than the information, your videos are entertaining! I just got a sous vide (Saki) and tried it on venison tenderloin (yeah I got it with archery). For the first time the meat wasn't dry. Sous vide is no joke.

[@tonyromo631]

Awesome channel. Just ordered one

[@ShovelChef]

That music is _seared_ into my brain. :)

[@SousVideEverything]

+Kofi Mills' Videos mine too! 😂😂👍

[@somebodyoncetoldme186]

Do you know the name of the song?

[@ShovelChef]

The searing song? Lol I don't even know. Shazam says it's "Carry On" by DJ Kimera. I didn't know my phone could do that with headphones on. 😅👍

[@somebodyoncetoldme186]

@@ShovelChef can I ask what the name of the song is @ 6:00?

[@ShovelChef]

Not sure about that one. Hard to isolate it from the talking, and I don't specifically recognize it. It could be one of those royalty-free KZbin tracks. Same for the song after that. 8:13

[@poezlabservice6784]

Just put a CC in the video on the garlic clove part, and say that the garlic did get 'crushed' or whatever. People will just get mad because the fresh ingredient didn't win but they both serve different purposes. Sure, the garlic cloves may not work well when you're doing Sous Vide stakes, who cares? It's not like you're going to go throw garlic powder in every dish because it works better making sous vide stakes lol.

[@SVEMauMau]

PoEz Lab Service Thank you for that idea poez! I think it's gonna save everyone's sanity!!

[@AlexanderBerezovskiyChannel]

Thank you! You make a nice, positive videos 👍

[@richpeacock]

Love your videos brother. From the UK.

[@eliasvillalpando6674]

You should get Gordon Ramsey to taste test 😂

[@robertmatthews2426]

"There are no onions".... but you can clearly see that there are green onions sprinkled on top!

[@sarahgraves6759]

Love the old school sounding trance in the background! Took me back to high school.

[@zainabali8788]

Your chanel is so interesting. I love the content