Get MORE from your garlic
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- เผยแพร่เมื่อ 26 ก.ค. 2024
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Whether you love OR hate garlic, understanding how it works can help it work better for you.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Abe K, Hori Y, and Myoda T. (2020) Volatile compounds of fresh and processed garlic, Experimental and Therapeutic Medicine19: 1585-93. www.ncbi.nlm.nih.gov/pmc/arti...
-Jones M, Hughes J, Tregova A, Milne J, Tomsett A, and Collin H. (2004) Biosynthesis of the flavour precursors of onion and garlic. Journal of Experimental Botany 55(404):1906. academic.oup.com/jxb/article/...
-Krest I and Keusgen M. (1999) Quality of herbal remedies from Allium sativum: differences between alliinase from garlic powder and fresh garlic. Planta Medica 65(2): 1 39-143. pubmed.ncbi.nlm.nih.gov/10193...
-Prati P, Henrique CM, de Souza AS, Nuñez da Silva VS, and Bertolodo Pacheco MT. (2014) Evaluation of allicin stability in processed garlic of different cultivars. Food Science and Technology 34(3):623-8. www.scielo.br/j/cta/a/tkdVyQh...
-Varga-Visi É, Jócsák I, Ferenc B, Végvári G. (2019) Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic. CyTA-Journal of Food 17(1): 796-803. www.tandfonline.com/doi/full/...
𝗢𝘁𝗵𝗲𝗿 𝗴𝗼𝗼𝗱 (𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
As always, Serious Eats and Cooks Illustrated are awesome sources of excellent, science-backed information:
www.cooksillustrated.com/how_...
www.cooksillustrated.com/how_...
www.seriouseats.com/how-to-mi...
www.seriouseats.com/make-the-...
www.seriouseats.com/ask-the-f...
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.
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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.
Mayu ;)
Also C R U N C H
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.
Wait is that what black garlic ramen is? I always assumed it was a different variety of garlic haha
@@capybara81346 yeah to be more specific it's normal garlic slow cooked in low heat
As a wise man once said:
“Allicin is like a two part epoxy.”
@Edward Elizabeth Hitler I read your username in Nathan Lane's voice.
spoken likes a tradesmen who ended up in a kitchen
Kinda reminds me of AvE
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!"
I'm gonna breed them to the point that they're unsafe for human consumption, according to the FDA. (Pepper x)
@@Gr3nadgr3goryit’s still consumable, just for one time only
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)
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!
@@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!
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.
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!
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?
@@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
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.
Thanks! I just might be looking to try that!
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.
In China too, basically every food has garlic, spring onion and ginger inside...
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!
mistery👍
This is why Spain has never had a vampire problem.
chewing on a piece of raw garlic seemed to make it stronger the longer I chew. now I know why
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!
You should try steaming the cloves, if you haven't. This IMO gives a mild sweet taste without using the oven.
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.)
HELL YEAH
A minced clove? Sounds nice.
Will try for Home-Office breakfast
I knew some of these from experience, but actually understanding the science explains a lot more.
This video answered every question I've had about cooking garlic, and I actually feel confident to use it now!
This is a perfect combination of chemistry explanation and cooking advice. Subscribed instantly, hoping to see more like this one!
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!
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!
Garlic just makes everything taste better! Happy to learn a few new ways to use it even more effectively!
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.
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. 🤤
You can't fall in love with it when you're been in love forever
as a fan of collective nouns, I'm not sure "gaggle" is the right one for vampires
If we go with one for bats, what would it be? Online, I see a flock, a colony or even a cauldron of bats
How about "a county of vampires"?
A sparkling of vampires
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.
@@codyofathens3397 surreptitious
Very clear and actionable explanations. Thanks !
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
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.
Love garlic! Nice video. Very cool to learn this way
I had no idea that I was supposed to soak garlic powder before using it... I will definitely try this sorcery.
Garlic's also used quite often in my house. Maybe this video will help me cook better
I just love your videos
From the looks of this video, I think MinuteFood will grow beautifully
And now I understand how this garlic bread recipe I found online works so well lol
Thank you for this channel, THANK YOU THANKYOUTHANKYOU
lovely, short and informative 👍
love all of these flavors! how does pickling garlic change its chemistry?
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!
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.
Love the content!
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
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!
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
I cooking so I love this channel thanks Kate
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!
Fantastic & informative
Cool thanks
This makes me want to make roast garlic, it looked really nice in Castlevania.
Very cool!
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. 😎
ty!
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
Well, turns out I was using garlic wrong my whole life, but hey, I'm now completely enlightened. Thank you for the video!
_In your mouth, Ton. The garlick goes in your mouth for god's sake!_
I hate garlic, but why I still found this is interesting.
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.
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.
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.
*"A gaggle of Vampires."*
Garlic is the gift that keeps on giving -Greg
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.
black garlic is a popular ramen add-in, there is definitely a place for garlic that is cooked almost too long
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.
I pickles made in India garlic is used whole and tastes so good.
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
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.
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.
I love the new channel :)
What happens when I pickle it? Uh, the garlic, not the channel
Time to prepare meals and experiment with the different flavors :D
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?
Damm thanks alot ... I have been cooking since 9 and never knew this lol
hi this vid made me sub
A gaggle of vampires? Why not a cauldron?
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.
I LOVE toum!!
@@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!
I love garlic and I always eat leftover garlic.❤❤❤
I buy chopped frozen garlic what does this means for me?! does freezing chopped garlic do magic too?! this video has revolutionized my cooking!
if someone was teaching me cooking this way, I might even start to cook as a hobby, not as a must :D
fascinating
I've reached a point in my life where I ended putting garling to everything it seems it can go with. XD
we can all agree that garlic bread is up there with chocolate, mac n' cheese and all the others out there....
Guest: "Hey, what's these foil balls in your oven?"
Garlic Enjoyer: "Artillery."
In my family we sometimes make sandwiches with mashed garlic+mayo+cheese and something like a slice of cucumber or tomato
As a Korean, I'll tell u how to use gallic.
Put more, more, MORE!!!!!!!
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..
"Babe, wake up. A new garlic flavour just dropped!"
omg imagine if someone liked garlic so much that they named their child allicin “allison”
pound garlic with coarse salt in a mortar and pestle, you'll get a fine garlic paste
0:16 cutest thing I've ever seen 😊
I use garlic in almost every meal I cook for dinner
Great video. What's missing: the impact of acid. See Kenji's Hummus video.
I wonder what the reasoning behind fermenting it and making black garlic is
Just chomp down a piece of raw garlic to get that 100% shrek explosion.
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?
I don't, but other commenters here are sharing similar experiences!
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
time to grind garlic and eat it
Please add time stamps
How do I peel garlic?
So grating garlic and cooking it down is less pungent than coarsely chopping garlic and cooking it?
I've honestly never heard of someone who doesn't like garlic
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!
spring onions? everyone loves spring onions
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?
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!😃
I saw pickled garlic bulbs in the grocery store. Have you ever tried it?
So good...combines pickles and garlic, which are two of my favorite things!
Garlic: produces sulfur based compounds to protect itself from being eaten
Humans: yummy yummy