Does Fresh Garlic actually taste better than Garlic in a Jar?
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- เผยแพร่เมื่อ 19 พ.ค. 2024
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📃 RECIPE Link(s):
📚 Videos & Sources mentioned:
▪ Garlic aroma compounds research paper - www.ncbi.nlm.nih.gov/pmc/arti...
▪ Allicin research paper - pubs.acs.org/doi/full/10.1021...
▪ On Food & Cooking by Harold McGee (Book) - amzn.to/47Hy0s4
▪ The Flavor Equation by Nik Sharma (Book) - www.amazon.com/Flavor-Equatio...
▪ America’s Test Kitchen on activating garlic powder - • The Science of Garlic ...
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⏱ TIMESTAMPS:
0:00 Intro
1:00 How is garlic grown?
2:32 What’s the best way to store garlic?
3:51 How to change the intensity of raw garlic
6:57 Sponsor: Graza Olive Oil ($5 off)
8:04 What is the flavor of raw garlic?
10:32 Why the aroma of garlic makes all the difference
12:29 Why does garlic cause us irritation?
15:54 Test 1: Fresh Garlic vs Jarred Garlic vs Garlic Powder
19:45 How is garlic powder made?
25:01 What is jarred garlic made of?
26:09 What is garlic paste made of?
27:16 Test 2: Aglio e Olio
33:33 How does cooking change the flavor of garlic?
35:45 Why does garlic burn so fast?
37:19 Test 3: Cilantro Chicken
42:20 Is there actually a substitute for Fresh Garlic?
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A PhD in garlic and I didn't even have to pay for the course. The wonders of the internet
🎓🎓🎓
I always wanted to have PhD in garlic 😀
Certificated Garlic Graduate ✅
HONORARY!
Now we just need the diploma 🤔
I sometimes think about a world where garlic is expensive. Like truffle expensive. Garlic is something I’d pay quite a lot for so I’m really grateful it’s something really affordable.
We started some initial research on a truffle video 😉
I can't wait for a world where truffles become cheap, every day ingredients. I can't even imagine how that would impact home cooking. I'm sure one day someone will find a way to economically grow truffles, like how apparently there's some new company that's found a way to produce caviar for cheap.
@@noob19087 I think so far only one guy was able to cultivate truffles on a farm.
That bloody well depends on WHERE YOU LIVE, let me tell you
@@noob19087 No one would eat them, truffles are only sought after because their expensive
REALLY LOVED this video!!! I am a garlic farmer myself, and as such, this was very enlightening. I would love to see you do an episode comparing different varieties of garlic. Most people assume garlic is garlic, but there are dozens of different types, each with their own flavor profiles. Just like a granny smith apple is much different than a red delicious or a mac, you will notice very enjoyable flavor and aroma differences between the different garlic varieties. I grew a softneck variety called Inchillium Red last year, and it has a subtle nutty flavor, without the harshness of the stronger pungent garlics - perfect for spreads, and eating raw, it is unlike any garlic I've ever tasted before. The other type I grow is Music, which is a very large hardneck variety, with strong pungent garlic flavor, perfect for roasting. There are literally dozens of varieties, and each has it's own personality.
I second this.
Ethan needs a part two highlighting the diversity in garlic types.
There's another whole video in that, and that video will include crossing different world cultures/cuisines.
@@karlosj83 let's get this going brother!
Haha, yes! I also was a garlic farmer- grew 92 varieties. There are so many out there. We used to do blind taste tests of roasted garlic. There were huge differences in it roasted. Some were like mashed potatoes and not nice at all, and others were so tasty. My ultimate favourite was Limburgh- but we lost it all to white rot. One day I will need to get that variety back.
92?! Even I had no idea there were so many!@@valerierussell6867
What kind would you use for making black garlic?
Thank you! I am an Irish girl (by way of Montana) married to an Italian (from San Francisco). In our 50 years of marriage, I have learned by trial and error what you have so well articulated in this video! But one thing I also learned is that the easiest way to peel garlic cloves is to put them on the counter and whack them with the cutting board before slicing or mincing. I'm old. I don't want to take a chance by whacking a knife, and time is precious! Life, and garlic, is good!
You're not Irish, you're an american woman
Or use a silicone tube, pop in a clove or two and roll with downward pressure on the counter for 3-4 seconds, then shake out the peeled garlic. Magic with no danger!
@@pamelaspooner7183 this Australian old lady does this
@@Jasmine-sw6mt grow up
I use the heel of my hand to strike the cloves. Works very well! I’ve got the silicone and it’s okay but I think it’s much easier and quicker.
I'm so glad Ethan has found a niche in the cooking world on TH-cam, and that's he's done it by creating educational, evidence based deep dives on ingredients we use on a daily basis. Bravo and congrats man!
Totally agree. Plenty of great people for solid recipes and love his different take with this format and content.
I really appreciate his effort to be unbiased, even though it would be so easy to hand wave away unexpected results.
He’s like a new mini atk and I’m here for it!
Ethan & Kenji Lopez-Alt are my 2 favorite TH-cam cooking content providers. Food Wishes & Rick Bayless are great as well 👌🏼
Yes! I was captivated by some of the beautiful shots in this video too. The 2 second clip of chopping the minced garlic, or the spread near the end with the spoon, bowl, knife, etc. was such a nice little touch. He's improved a lot in these little style touches that add personality to his videos.
Ethan, if you're curious about whether it's worth the extra work to pull together a video like this, I'll put it this way: I'm a home cook along with probably most of your viewers, and this is the only garlic video I'll ever need. You answered all of my questions and broke it down in such a crisp way. 10/10 video.
I love the tests Ethan does in his videos. Even though it's only one person's testing, the results are really fun to follow along. Trying out some of this stuff at home really makes you a much better cook.
You said it!
Agreed
So true, just one thing missing. Warn people not to store garlic in oil without acid, otherwise potential for botulism
I tried the Graza olive oil using the code specifically because I was grateful for the extra work & know affiliate marketing & supporting sponsors is the best way to monetarily show your support to most content creators!
Truly appreciate your work!
I'll post an update in a week or so on how the Graza compares honestly for you all.
I'm Greek. Garlic is essential in our cooking and also old wives tales. My Yiayia used to have us swallow sliced garlic cloves when we felt sick. She was convinced it cured everything.
If you love everything garlic, I would strongly suggest this Greek dip: Skordalia. Very easy to make. Delicious. I eat it with bread, veggies, and honestly just with a spoon. I have eaten so much that the when I run my sweat smells like garlic 😋 😂
Wow...who knew I would be fascinated by a 44 minute video about garlic?!? I learned a ton, and can't thank you enough for doing all this work for us viewers. I use garlic in my competition chili, and I have definitely changed my stance on how I will use garlic going forward! Keep up the great work on your channel...
I was raised in a jarred garlic household. I recently started cooking with fresh garlic, and it was like opening my eyes for the first time
Same, but that childhood jarred garlic x canned mushrooms poverty combo slaps for a budget side for steaks. Nostalgic taste
Just remove the extra acid from your recipe and it tastes the same
Can't really use it for garlic bread or something simple but if its in a stew or something you can't tell
So much better. It makes a world of difference in pastas.
@@BEEFBRSKTagreed
I like all kinds of garlic for different purposes.
My husband was thinking we should switch back to jarred garlic. I told him it's not worth it due to the lack of flavor. Thank you for backing me up.😊
🙄😂🤣
Jarred garlic has some weird backflavor too.
You should consider growing your own garlic. It's very easy, requiring almost no effort. Check out some videos on how to do it.
@@theeffete3396agree & exactly what I came out here to say. If you love fresh garlic it doesn't get much fresher than growing your own. And it's fun
fresh? do you need need to cure it?@@4thHouseOnTheRight
Just a note on the prepeeled bags... If you have a large family, they are quite helpful. I cook at least 5 large meals a week (I am of Cuban back round) that use a lot of garlic. I use on average 2 bags a week. They don't have time to go bad and it saves a real amount of time per day.
If you want to peel a lot of cloves at once, put the cloves into a tupper-ware box, close it and shake it really hard. All the cloves will have lost their skin.
hey so i have an eating disorder that sometimes makes it hard to motivate to eat enough or well, and i wanted to say i'm enjoying the secondary benefit of your videos which is making me want to cook and eat food when i didn't at the time. thanks!
aye, thats cool; understand the struggle (diagnosed with anorexia nervousa and disordered eating 7 years ago), its difficult - appreciate you sharing 🔥, i actually put this video on to help while i was cooking ksnsbsbs
Would love this to become a series! Deep dives on commonly used ingredients in the kitchen :)
This already is his series though ?? Check his past videos 😊
YES. Please? Teach us about our pantries and spice cupboards!
Onions would be great to do a video on. I’d love to learn about different types of onions and when to use them.
This is already a series lol, he did olive oil and balsamic vinegar recently
Either you are farming likes or you are clueless
I think granulated garlic definitely has its place, it’s just not the same place where one would use fresh garlic. It’s not a substitute, but a different ingredient entirely.
agreed, i feel like i use it more as an umami booster
Agreed. I often use both.
Indian granulated garlic is the best.
It's also the only form of garlic that works well with sous vide cooking.
Spice rubs for bbq.
Hey Ethan, love your long form videos! I would appreciate it if you could make an episode on butter. I am really confused with different butters out there, regular, churned, grass-fed, European, Irish etc. I wonder if expensive butters are worth the price.
I absolutely love how scientific and how much research goes into your videos. Thank you!
Pro tip for my fellow celiacs: wheat flour is often used in small amounts as an anti-caking agent in garlic powder, and/or is present on the machinery used for grinding. Sticking with fresh garlic is by far the safest option for us.
Believe BADIA brand is gluten free
This is true. It is usually listed on the label as cellulose, which is also a very popular ingredient in medication (in order to bind the pills together).
Also, for those with corn allergy, another popular anti-caking agent is cornstarch.
Basically, if you've got a major allergy, you have to learn to read the labels and question each ingredient.
@@fieryvalewhich I wish everyone would learn to do regardless. I don't have any allergies but started doing so just because I like learning and it is useful to know what I am eating.
OMG that is good to know!
@@jash21222 Unfortunately, I know from painful experience that cellulose is indeed often derived from wheat. Wheat is not composed of carbohydrates only.
Fascinating! Thanks for all the research you've done, both academic and practical, to produce this video 😊
Wow, thankyou for putting this together. I really appreciate the time you and the team spent. Ethan is answering the questions that we always have at the back of our minds! Liked and Subscribed!
Have to say i love the thorough 40 min video in one part compared to it being broken up into 2-3 10-20 min videos. Feels a lot better for me to sit down and watch the whole thing and get as much out of it as I can
THIS.
100%
I can pause a 40min vid if I must
I can't fastforward time
Holy Fuckstains, Batman!!! I agree!!!
Agree completely!
Viewers in a hurry can speed up the video. Tap the tool icon, then playback speed, then pick how fast you want to watch it.
Seriously, only Ethan can get me to sit down and watch a video of almost 44 minutes just purely on garlic. Thank you for these long form videos, I love them!
I can’t believe you would watch a 44 minute video on something I inherently knew already. I guess you just like watching this guy.
@@MikeR65🤓
@@MikeR65 uh oh, it's the garlic king himself. The one born into this world with the all mighty garlic knowledge. You inherently have no idea what inherently means Mr. Garlic.
Truth. I can't believed I watched the whole thing. Interesting. I'd like to know though, what does anyone do with black garlic?
I‘ve just realized that this is true. What have i just watched? 😅
My most favorite cooking/food channel!!! Very informative, kept me watching the whole video all the way through.
I appreciate the work you did in this video. It has answered some questions I had as to the uses of different forms of garlic. As a home cook I prefer to use fresh most of the time but did learn more about how best to use other forms. I enjoyed the way you tested and presented it. Thank you!
never stop doing this vidoe format! It is what makes you different than other online chefs. You're teaching us to fish, not just giving us fish.
Agree 100%. So nice with a spot on, clear not to goofy or wannabe professor.
Very good!
Totally agree. Ethan has changed the way I cook like no other cooking show, recipe book, or TH-cam cook has. I actually look forward to his weekly newsletter because it will be worth the read.
Totally agree
I know on his podcast Adam Ragusea said he has started using frozen cubes of minced garlic when he was in a rush. He said that was the best way to preserve the allicin. This was an awesome in depth video. Maybe throwing the test of fresh vs frozen garlic could be a decent addition to some other video. I would love a video on fresh vs frozen vegetables as I know frozen vegetables often retain their vitamin content more than fresh vegetables but lose a big texture component
completely agree!! would love to see how frozen garlic holds up in your tests! I almost always use it unless I'm making confied garlic
They should collab on a question like this.
@@hallaloth3112 Years ago one of Adam's first big youtube hits was asking this same question. He gave a food scientist and his wife multiple pieces of garlic bread made with different forms of garlic and asked them to rate each. Throughout each test he explained in the voiceover about why each method produced wildly different results and the science behind them.
Adam is exhausted with food content and just verbally meanders on his podcast. I gave it a real shot but his podcast is just awful.
@@purplegill10
And? What was the result? Did the frozen garlic pass the test?
I pull fresh garlic bulbs out if ground in the fall. I cut off the stalks, next I shake off the dirt and put them in brown paper bags. I have a bottom drawer in my frig in the back enclosed porch. I can keep them there or store outside of frig to dry .. The garlic stays good all winter. Any leftovers not used can be replanted.
I think this video also validades what Guga Foods does. Uses garlic powder at the steak to have a nice searing (and the powder mixes with the meet juices...and also helps keep it dry for nice crust) AND uses fresh garlic to baste it. It will be nice to have a video specific about different types garlic (and pepper) to use for searing.
I'm speechless about the sheer effort and editing and b-roll of this video, this video can go as a Netflix documentary.
Absolutely! The five different examples of changing the flavour density.🙏🏽
As much as I love garlic, I thought no way would I watch almost 44 minutes of which garlic tastes better; here I am over 44 minutes later subscribed and wanting more. Excellent video.
me too. but now i don't have to try the jar to prove it sucks!
@@lynoreabbott1010 I've always thought the jar had no taste, now we know.
Welcome to la Familia!
I needed this video so bad. Growing garlic in my garden for the first time this year 🥰 armed with the knowledge to make the most of my work.
Awesome video! It is great that your team and yourself take the time for such a deep dive!
Story time regarding garlic using pungent chemicals to deter animals from eating it: I eat raw garlic about once a week for health reasons and because I just like garlic. Usually I give the clove a few chomps and then chase it with water. One day I wondered what would happen if I crushed it in my garlic crusher (which essentially turns it into a minced paste) and then ate it that way. I mixed it with some honey in a spoon and swallowed it. It was delicious! I thought this was going to be my new way to get my raw garlic. The next time I couldn't find the honey bottle and I was in a rush so I put the crushed garlic right into my mouth. IMMEDIATELY I began having a bodily reaction as if I had been poisoned. An absolute waterfall of saliva started spilling from my mouth which caused me to spit the garlic out right away. It was literally just a steady stream - I had to lean over the sink. My stomach started cramping and lurching painfully, trying to force food out of my stomach. This was way beyond nausea. It was like someone hit an ejector button. I didn't even know my abdominal muscles could contract like this. It also gave me a strange ache-y feeling in my arms and legs. This was all over in less than 10 minutes but it was wild considering I swallowed zero garlic and it was in my mouth for about 5 seconds at the most. I think I just got too much allicin too fast and my body went into poison mode! (it wasn't tainted because I had eaten several cloves from that head and still ate the rest with no issue.) Now when I eat raw garlic I stick to just eating the whole cloves. It does make me wonder if a smaller mammal would be more likely to experience this "faux toxicity" effect with garlic.
That's absolutely fascinating. Thank you for sharing!
I think this might be why vets say garlic is toxic to dogs and cats! They probably can’t handle the allicin. PSA don’t give your dogs scraps of food containing garlic!
One of the best things to consume is garlic fermented in honey.
You just cover peeled garlic in honey and let it ferment and burp in a dark cabinet. Safe to eat and healthy and delicious
IIRC, this is part of why cats can not safely have garlic or onion. I almost lost my elderly cat because they got into a garden vegetable flavored cream cheese spread. It had a lot of garlic and onion that his vet said not only cause 3 days of digestive issues but also damaged his kidneys. So yes, your theory is probably correct.
I think maybe it’s that kind of reaction that makes garlic and other alliums difficult for some people to eat and digest. My SIL gets very sick from garlic and onions. She can’t eat them at all.
A lot of people have bad reactions to alliums. It’s one of the foods in a FODMAP- certain types of carbohydrates that are difficult for some people to digest. They can cause a lot of digestive problems and trigger IBS and other digestive disorders. There’s a low FODMAP diet and even a line of condiments called FODY that don’t have FODMAPs in them. Ketchup is considered a low FODMAP food in small amounts, but a lot of people adore ketchup and eat larger amounts when they have ketchup. Plus ketchup is an ingredient in a lot of delicious sauces. So this company made a version that a lot of people can digest. I myself haven’t been diagnosed with a condition that requires a low FODMAP diet and hope I don’t have to have an even more restricted diet.
I have chronic pancreatitis, and while I can eat onions (cooked or caramelized is easier to digest although I can eat small amounts of raw onions if I’m having a good day) too much garlic makes me nauseated and causes stomach cramps. Which is painful because my pancreas is already tender and inflamed (I’ve been lucky that I have recovered from all my acute pancreatitis flares and only once had a small amount of necrotic tissue that resolved itself. The body is an amazing machine.)
I love this style of educational cooking video. Helping home cooks make choices rather than convince them "why you should only ever use x ingredient" is really cool.
Thank you guys for what you do. I discovered you with the parmigiano/parmesan video and have enjoyed everything I've viewed/listened to. You go into just enough detail that the learners can learn something, but not so in depth that you lose people. (The deep dive info is just short enough in length that you can just tune it out briefly- sacrilege, I know.) But this video clued me in to the cilantro chicken. My daughter loves cilantro, so I plan on making this for her soon. Keep up the great work, and don't get burnt out!
Thanks professor Ethan! I feel like i just left a top teir culinary course on garlic and i enjoyed every minute of it. The long format was not a problem, it kept me engaged while at work. Keep em coming!
I've been waiting for you to mention the option to freeze prepilled garlic and then only pulling out the cloves you need immediately. We also sometimes mince out garlic and then freeze it - pulling out cubes/chunks you need only. That's what we use in our Korean cooking and it's still fairly pungent depending on the dish
wow
I always have a lot of frozen, peeled garlic cloves in a zipper bag in the freezer. It is excellent to have on hand and works great in stews, spaghetti sauces or any other sauce. It is not great for when you would use fresh, raw garlic, such as in a vinaigrette or tzatziki sauce. Mincing fresh garlic and then freezing it in olive oil in a small sized ice cube tray is also very useful. Once frozen, the cubes can be dumped into a zipper bag and kept in the freezer for months, making it easy to take out a few cubes to toss in your dish when cooking.
Frozen garlic cloves are great suppositories to cool down with on a hot summer day
@@RimJobJesus369noted 🫡
god I LOVE this channel. This is the kind of 40 min video essay I need! The Cook has done it again, thank you Ethan !
This. Hardcore this. 💯💯💯
I stayed up way too late watching this from start to finish last night and absolutely need to watch it one or two more times at least since it's so good. I'd love to see other videos like this with base ingredients like onions!
OMGosh! I did not know about that cutting off the flower part! Now I know why all the garlic I have ever planted has failed.
This whole video felt like I opened a gastronomic textbook and went through the chapter on garlic. That was amazing. I would love to see one of these for spicy foods and irritants.
You missed frozen garlic. I always have like 40 blocks of minced/crushed frozen garlic in a bag in my freezer, would have been interesting to see how it stacks up
So grateful for you and making these videos. Totally trust you and your research. I’m learning a lot. Thank you again.
I quite like whole clove pickled garlic such as is sometimes found in supermarket deli olive bars. They have a satisfying crunch of raw, but without the pain.
If you want to keep garlic in a usable form, make toum. Get a bag of peeled garlic, put it in a food processor, blend. Keep blending. Then blend some more. Add some salt to taste, like a tablespoon in a pound of garlic. Then add some lemon juice, maybe 1/2 lemon. Keep blending. Slowly drizzle in olive oil, like you're making mayo. After a while, you'll notice the paste becomes the same consistency as mayo. Congratulations, you now have toum. You can freeze it, or it will stay good for quite a while in the fridge. Just throw a spoonful into something you want to taste of garlic. It's great for garlic butter, garlic mushrooms, sauces, or my favourite, rub some all over chicken thighs, marinate for a few hours, then BBQ them...
That sounds delicious 🤤
I made this a few weeks ago and you weren't kidding, this is SOOO good and a great way to use up a bunch of garlic! I add it to a bunch of stuff for a quick garlic punch, including some ramen and some jollof rice
I love toum so much man, gotta love the Arabs for inventing this condiment 😂
Garlic is the king of foods. It’s so awesome for us and make food taste so good. Glad my mom always blended garlic and onions in my beans for breakfast. I was never sick and always more active than my friends in school.
Thanks. I just googled what Toum is and it's "lebanese garlic sauce". I have had it on several occasions with shawarma but never known what it is exactly. I have tried emulating it with mayo and/or sour cream and whatnot but upon seeing a picture of what this is (and learning the name) I'm confident this is exactly what I have been trying to recreate for the good part of a decade now.
Someone give this man an award or something! You can tell how much hard work you put into these. I’m not very good at learning just by reading. So these videos help me out so much. To think we wouldn’t have had TH-cam just years ago, I feel like I’m in the right place at the right time! Thank you for doing what you do!
Can you make a pt 2 about freezing aromatics.
Many Korean households bulk mince/blend/crush garlic and freeze them into little cubes. Do you think this holds up the garlic flavours compared to fresh garlic when freezing. Would love to see your take on this.
Yes! Please!!!!
+1
I love cooking and I'm actually really grateful for this video! Thank you for doing the work and sharing it with us ;)
I've used jarred garlic a few times and found that rinsing it in a strainer goes a long way to making it usable
Interesting!
Can you do the same deep dive on Ginger? Fresh ginger prep is WAY more effort than fresh garlic! Loved the vid! Thanks bunches
A big thank you to everyone involved with this productions, much appreciated. This will definitely change the way I choose the type of garlic for a dish. In the past, I would simply use what was on hand. If I didn't have fresh, it was jar. If I didn't have fresh or jar, it was granulated.
This is the first video of yours I have seen. I watched it because I am a garlic lover. It was a Great video! Very educational, entertaining, informative, interesting, and fun to watch… definitely didn’t seem that long either. Keep up the great work, and great content. Got a new subscriber here.
This video was very engaging. I intended to only watch part then finish it later, but was so caught up I watched the whole thing in one setting. Thank you for the great videos!
I own an heirloom garlic farm and even I learned a lot from this video. Thanks man!!
This was just like an episode of Good Eats. I loved every single second of this video. Production is insane as well!
Came here to comment this you beat me to it!
And the best part. We get to watch this for free.
I love garlicky dishes and I love this video! Thank you so much for being the taste tester. Such a big sacrifice! And thank you for so much useful information. Cilantro chicken will be this Sunday's dinner, for sure. And yes, please make more videos like this one.
I'm making it for dinner tonight! How was it?? I tried looking up other recipes for "cilantro chicken" (got nothing but like salsa-y chicken dishes) and Dhaniya chicken, which is the proper Indian version of his dish and it had a LOT more going into it - a lot more ingredients that I don't have laying around the house, so I bought the ingredients for his more simple version. :) Going to serve oer basmati rice
I grow about 100 garlic heads a season. So yummy. Some ends up in salsa. Some in pasta sauce. And the majority into homemade roasted garlic hummus!
I have a doctorate degree... I ALWAYS love your evidence-based, scientific approach to topics that others just subjectively discuss.
Same
Same dude, PhD in Astrophysics here
@@hiddenknowledge6333i aspire to get where u are man
It's really inspired work & so darn entertaining! I enjoy the silliness & subtle humor mixed in, the zeal with which he devours food. And lately Ethan has had some really cool guests.
PhD foodies unite!
As a garlic girl, this is a great video. Not just because it's about garlic (it's still a large contributor lol) but because of the amount of work that has gone into each question and the beautiful editing. Thanks Ethan and the team ❤
Also a garlic girl here! And I'm excited to share a trick I just learned. Heat some freshly minced garlic in olive oil (you can even use a microwave) until it just begins browning (don't burn it). Strain the oil, put the sizzled garlic bits on a paper towel. You use the now garlic-flavored olive oil to sauté your veg or whatever, then sprinkle the crispy sizzled garlic bits on top of the finished dish. It's like bacon bits for garlic lovers. I can't believe I've lived half my life not doing this.
@@Revelwoodie😮 THANK YOU!!!
I just adore your deep dives! I‘m a chef too, younger and with that less i have less experience than you. Your videos are so educating and fun to watch at the same time. This way you make it so much fun to learn more about food and become a better chef:)
I'd love for you to cover black garlic more, or maybe an episode on foods that completely change after long term heating like the black garlic, Sauna eggs etc.
This channel has become the best source for high quality food videos. One can only appreciate your scientific dedication and passion. Well done.
Great video, a few years ago we bought way to much garlic directly from a farmer because it was fresh, cheap and not close enough to home to do more often.
Started doing some experiments of my own and one of those was making a huge batch of my own garlic powder. Used a dehydrator but the end result was amazing, the smell and flavor seemed infinitely more intense than store bought garlic powder. It took about 12 months in less than ideal storage conditions before the homemade powder started to smell and taste like the storebought.
So my guess is, by the time we buy it from the store, its been in storage for ages and the garlic used probably wasn't close to being fresh. Both of course make a lot of sense from a cost/manufacturing perspective.
Awesome! I dehydrate and store some of my own herbs. Haven't had the opportunity to try garlic yet.
Frozen whole cloves vs fresh would be good to see. You could also do frozen when purchased vs frozen in your own fridge after purchase vs fresh.
It's not as pungent, and a bit mushy. I love garlic, cooked from scratch for 40 years, and have tried all the variations. Fresh or Indian granulated is the way to go. jmo :)
why would you freeze it?
@@bioemilianoif I’m cooking things with a lot of garlic sometimes I will buy peeled cloves in 1kg vacuum sealed bags, and sometimes I don’t get through them fast enough and freeze some of them.
I use frozen garlic 🧄
I prep them while still frozen
They are easier to peel
How long are they 🧄 good if frozen?
This extensive tutorial on garlic is by far the best of the hundreds of food videos I have ever seen. I can see how much thought and professional experience went into creating and producing this wonderful garlic study. Thank you! Also, I want to make the cilantro chicken dish.
I stumbled upon your channel today and find your videos fascinating. I’ve always loved science and find your videos satisfying my hunger for knowledge.
I wish there was a quick list for all the recipes to download/ write down in. Gonna be doing some of these
If you freeze your bag of fresh peeled garlic, it can be defrosted and used at a later date. It's a must have in my kitchen.
I'm really shocked this wasn't brought up. Freezing pre-peeled garlic is an AMAZING tip and makes it so much easier to use garlic in the future.
Whats the point of prepeeling garlic and freezing it? Garlic can already sit for weeks why put it freezer? It's not like you are saving time. You are wasting more time as you spend time of peeling + putting into freezer + taking it out of the freezer + you endup shuffle it in freezer when you are searching for something else. In contrast if you don't prepeel you only spending time on peeling and nothing else. You muricans always come up with absolutely pointless weird cooking ideas.
@@sk-sm9shFor the point of clarity since I think you've missed their point, they're not prepeeling it themselves, they're buying prepeeled garlic from the store and then freezing it. Therefore saving the time of peeling it when you want to use it. For me however, I'd always use fresh garlic since unless I'm using an absolutely ungodly amount of garlic in a dish I don't find peeling garlic that onerous.
@@nathanberridge7321 I forgot about that indeed thanks for reminding me about it. I learned about the fact that peeled garlic even exists some time ago from Netflix series "big garlic" where they showcased garlics being peeled in Chinese prisons. USA never stops to amaze me lol. In Europe you will not find prepeeled garlic as you will not find idiot to buy it. Not in my scariest dreams would I had imagined that anyone would buy prepeeled garlic let alone that it's such large scale businesses that it make sense to get Chinese prisoners to work for free to peel them. Absolute madness. Garlic is like the easiest thing ever to peel. Smack it one time hard and it pops out. Not only it is so easy it is also satisfying. In contrast prepeeled garlic already lost some of its fragrance so you endup using more cloves. And in some situations you don't even need to peel just smack it one time hard and throw it right on oil with the shell let it cook to release fragrance and remove it. The best of garlic fragrance is in the more outer white of garlic but the part that is difficult to digest is in the core - gourmet restaurants go through effort to split garlic clove in half and then remove the inner core of the white. Now prepeeling already loses fragrance but freezing is going to reduce it even more. Also I bet that prepeeled garlic they use cheapest lowest quality garlics as input for prepeel so they also have less fragrance than good quality garlic. In the end after prepeeling lowest quality garlic then taking them over pacific ocean then freezing and then defrosting it I wonder if there is still any garlic taste left at all. And if it has lost fragrance why even put it in your food at all - it's not easy to digest and you endup farting garlicy smell if you eat too many cloves. In contrast if you use good garlic in moderation it adds fragrance to food without giving bad smell nor bad farts.
@@sk-sm9sh I'd imagine it's primarily for the convenience, but it could also be useful for people who have trouble with their hands - arthritis for example, where peeling small, fiddly objects like garlic could be far more time consuming and potentially even painful.
Just one thing, you forgot to test frozen garlic! It's flash frozen to preserve the allicin. I haven't tried it side by side but I haven't noticed a difference and it's so convenient.
You can even freeze your own garlic break the head apart but don’t peel it put it in freezer bags and then in the freezer container cause you know you don’t want everything to smell like garlic. But then when you take it out of the freezer it peels very easily and it’s like having fresh garlic without the risk of it spoiling.
I freeze my own, and it’s SO interesting and tasty. I open it and it smells fresh. Same with my onions. My dad actually preferred my frozen onions to the store bought frozen ones, as it had a better smell. It’s been frozen for several months. I buy a big bag of onions and a bunch of garlic, chop it all and freeze it separately. I also freeze ground ginger because I use it for smoothies.
Came here for this comment. My wife and I actually did a side-by-side with fresh v frozen cloves for garlic bread and couldn't tell the difference. I even started buying and freezing those pre-peeled bags Ethan throws away, which admittedly aren't quite as pungent, but theyre great for supporting character roles.
Why are you even freezing garlic? It lasts 4months to over a year if you just keep it cool and dry.
@@pjschmid2251risk of it spoiling? Garlic last for MONTHS.
I just figured I'd let you know that I really enjoyed this video. Very well done and very informative. Thank you.
This is a fantastic video, I love garlic and had no idea about half of this. Thank you, very informative!
I would love to see a video exploring how much different forms of chicken stock/broth matter in common cooking dishes. I love to make my own chicken stock when I make dishes like risotto or soup but does it matter if you use store-bought, homemade, jarred (bouillon), etc? Maybe Ethan will make a video about it..
I second this!
Hold on... am I hallucinating, or is the guy at 3:29 holding the knife upside down?? How's he cutting through anything like that?
His technique ist just THAT good. He can cut even with the back of the knife.
Great video, Ethan. One more variable; here in southern France we can buy fresh garlic most of the year. I prefer to use it for raw salads (it really enhances guacamole, for example). It is very light and wet, quite different from dried garlic. Today (late November) it wasn't available, so it definitely has a season.
I started watching your channel because of these comparison videos and I'm hooked. Please keep going. These questions are the things that keeps me up at night. 😅
As a "decent" cook myself I really enjoy watching your videos. It fills the niche between simple step by step cooking and complicated, sometimes too heavy cooking courses. You and Adam Ragusea are my go to channels for perfect kitchen science, cooking techniques and entertainment balance. You are taking us for a journey from "this taste good" cooks to the "this taste good and I know why" chefs. Keep up the good work!
Thanks for this! I remember reading in Paul Prudhomme's original "Louisiana Cooking" book that he always used both fresh and dehydrated garlic and onion because he knew they do indeed add different elements of flavors, as you discovered.
would love to see an update with a frozen crushed garlic comparison!
I gladly watched the whole thing as I too had these same questions. Thank you for making this video so enjoyable.
One suggestion: if you buy the pre-peeled garlic cloves and don't want them to go bad is to put the unused ones in the freezer tightly wrapped to prevent freezer-burn.
If you love food, like this. If you are not making money from loving food, that's a shame ;) like still
haha. how can one make money from loving food anyway
maybe start a youtube channel about cooking. or invest in restaurant stocks you know. It's a whole world of possibilities out there
funny that you mentioned stocks. I've ultimately given up in that. I'm not that lucky
I wouldn't be giving stock advice in a video like this but then I would say you do not make the mistake of doing things by yourself. My stock portfolio is a managed one and I do not try to dabble in unfamiliar territories. My portfolio has grown by over 300k even in the present economy
who manages yours
Love this. Suggest you do a follow up video by creating your own prepped garlic and comparing those.
Like you'll make your own jarred garlic, and garlic powder. Also, have you tried the frozen garlic hack? Also storing chopped garlic in oil. Maybe test those too.
I made a pork souvlaki with fresh grated garlic, and one with the jarred garlic. The fresh garlic made it so much better. All of his tests were very accurate.
bro... holy moly.
This video was obviously a huge undertaking, and I just want to say thank you to you and your team. Y'all are doing the internet a real service with this educational content! Keep up the great work!
You are my current favorite...thanks for always telling us the "WHY?" and "HOW"
Great video. Extremely informative. Thank you all for your hard work.
Frozen garlic is quite a good substitute for anything which doesn't require the freshest taste. It even has a bit of the bite and spiciness when eaten directly. You have to use more of it because it essentially tastes like precut garlic after maybe 15 minutes of waiting around but for Aglio olio, I'm mostly using this one now.
After purchasing one of those large bags of peeled garlic cloves, that’s exactly where I put mine.
Fantastic Video. I’m surprised you didn’t experiment with the frozen crushed/grated garlic cubes you can buy or make. I would love to know more about if freezing can halt or dramatically, slow the degradation. Maybe an entire episode of fresh vs frozen aromatics…
how about frozen onions? i think i found them in the freezer case and was wondering if it was worth it.
I was really hoping he'd include the frozen garlic from trader joes!
I buy the huge bag of peeled garlic from Costco and it immediately goes in the freezer. It’s how my mom kept garlic, too. You get the ease of not needing to peel garlic with (imo) the flavors of fresh. The cloves definitely do lose some of their virtue over time, but kept whole like that it’s much slower than crushed.
@lynoreabbott1010 I often use frozen onions. They are lifesavers if you have run out of onions and are making a stew or something that needs onions. If I need to saute them I use ghee or dripping because of the high smoke point.
In short, frozen onions are great for cooking, but not salads.
If you buy pre peeled cloves, store the cloves covered in olive oil in a glass jar in the refrigerator. Keeps them from molding. You will need to bring the olive oil to room temp to liquify the oil. Or store in a dark jar or wrapped in foil on your counter.
Real olive oil doesn’t solidify 😬 Ive only seen coconut oil do that.
@@earthcandleco Sorry but real olive oil can and does freeze. Likely because it was close to the freezer compartment. Olive oil has a freezing point of 42 degrees. Variations in the fatty acid compositions of different olive oils affect when it freezes. But now I keep my oil bottle on the counter with the cloves in it, so it doesn’t freeze.
@@slc1161 I wouldn’t know. I don’t store my oil in the refrigerator 😂
@@slc1161 keep it in the fridge. Room temp olive oil is a great way for botulism to fester in garlic. You can supposedly prevent it by adding some acid to it (like lemon juice) but I'm not taking the risk on that. This is why all commercially available garlic oils have an acid additive.
I cook for nearly 2 dozen people daily. The prepeeled garlic really means I use more garlic. A peeled clove going into a press takes seconds. When you have to do a whole head it makes a big difference in prep time. When you got 3-4 onions, a couple peppers, a head of garlic, and dozens of other ingredients as well as timing everything. It really makes a difference. If it was just a normal size family, whole garlic every time.
Many times, I use whole fresh cloves, prepeeled gloves, and powdered together in the same recipe. They all have different flavors. I usually do multiple additions at different times too.
Even if I were using only fresh garlic, I'd still time my additions to give the different aspects of garlic at different levels of cooking. A couple in with the onions, a couple in a minute or two out, and a couple just before moving to the next step.
I played this while I prepared dinner by myself and it was so therapeutic. Ethan please make more long explanation videos like this! The combination of food and science are my favorites and I really appreciate your details to every single variable.
This video gives me old school Alton Brown Good Eats vibes the way you dive deep into the science of the food. I normally enjoy your content but this is my favorite video of yours yet.
Thank you for the extra work. It was worth it. The Best on garlic I have seen... !
Honestly these deep dives into foods in a very easy to understand and relate to format make this channel pure gold. I enjoy this and btw i spent too long in the balsamic vinegar aisle after i watched that video!
Three quarters of an hour on Garlic and how to properly utilize it in cooking is really above and beyond. No wonder your channel has been blowing up!
Thanks for all your research and patience...learned alot
Videos like this are what keep me coming back to the channel. While it's true there's no substitute for simply trying a lot of recipes and experimenting yourself, understanding the _how_ and the _why_ of each ingredient affords you enormous leeway to not only get it 'right', but to customize things just-so to your own tastes. You provide an invaluable service, sir. Pray continue.
There's one more aspect that might be worth mentioning...Garlic is incredibly good for your health - it thins the blood, it lowers the risk of cancer, it's anti-inflammatory, anti-oxidant, anti-biotic, anti-viral and it's nutritious. But you mainly get these benefits from fresh garlic that isn't cooked too much. So that's another reason to make the effort for the fresh stuff.
PS: For those who hate dealing with the skins, you can buy a silicone sleeve that you pop the clove into and roll it a couple of times and the skin falls off with no sticky residue.
do you have a product recommendation for that? A lot of the ones I'm finding on Amazon have concerning reviews about the durability and quality
i like the technique that adam ragusea promotes
just sorta smash them and then pick out the half broken cloves
good thing i love garlice raw
Proof?
@@addisonhamilton3382 i just cut the base of the garlic off, then cut it in half the long way. twist the clove a bit and the skin comes off very easily. plus u have a flat side to put down; makes it very easy to cut up.
I have several major tv subscription services and this 45 minutes of garlic documentary is by far the best thing I've watched all month. Thank you
I came here to ask for the tldr, but y’all’s enthusiasm convinced me to stick around for the whole thing and I couldn’t be more glad I did.
Pro tip: Keep pre-peeled garlic in the freezer. A garlic press makes for easy immediate use, or it defrosts quickly on the counter, in some water, or in the microwave if you want to slice or dice. I buy a 3lb bag of pre-peeled garlic from Costco (~$11) and put it directly in the freezer.
I'll have to try that when I get my next bulb. Do you vacuum seal or just pop it in the freezer unwrapped.
This is a great tip too... for the same use as fresh garlic. I can't tell the difference if not eaten raw (texture...) It's great for people to keep in the freezer. If mainly used for pressing - just keep the paper on cloves it will absorb excess moisture - wipe of and press (no need to thaw.) And the paper stays in the press, making clean-up quick. Still freeze in a tight enough plastic bag though.... not just on a shelf or drawer....
@@EvrttGrn I buy a 3lb bag of pre-peeled garlic from Costco (~$11) and put it directly in the freezer.
@@RedRisotto Awesome, I will try that. Thank you.
@@Smurf_Hearse_368 Thank you.