Get MORE from your garlic

26 Replies to “Get MORE from your garlic”

1. Thanks so much for all your hard work. The constant vocal fry isn't necessary. Your relaxed, smooth voice delivers ideas invitingly and calmly.

2. How many YouTube officials did you have to bribe in order to be able to talk about garlic as a "ch3mic4l we4p0n" ?
   🤭😋

3. But wait, and maybe this is a stupid question, but how can you check if your garlic reached 60°C internally to denaturalise the enzimes without poking into it with your thermometer, by which you then again start the reaction that produces the pungent garlic flavour?

4. Thank you for this informative (Five)-Minute-Food video. 🙂 I teach physics and chemistry and love to cook; and love to learn more about these related topics. You are truly an educator, providing essential key concepts as well as interesting and useful details. For your garlic shy viewers (or just a sweeter more mellow results in a particular dish) I recommend substituting shallots (for garlic) in a recipe. Everything you present applies to shallots and entire Allium (onion) Family.

5. YES! Garlic is SO GOOD!

6. i had two types of dried garlic slices at home once: one was probably heat-dried, was sweet and slightly caramelly with only a very faint heat, the other freeze-dried and packed a real good punch that really surprised me. makes sense now. and both have their applications (though i'd say the freeze-dried stuff is more a sub for fresh garlic when you're in a pinch)

7. 2:34 oh , that's why we love garlic ㅡ from korea

8. I cooking so I love this channel thanks Kate

9. 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..

10. Very clear and actionable explanations. Thanks !

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

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

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

14. I love garlic powder for my steaks, but I feel the flavour completely different to real garlic….

15. What? In my experience, the longer you let garlic chill in your food, the stronger it gets.

16. Pickled garlic 🤔 😂

17. I like garlic…, it's just that their scent makes me faint

18. "I had written off Garlic Powder" It was if millions of Carribean voices cried out all at once, the shook their heads and walked away.

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

20. omg imagine if someone liked garlic so much that they named their child allicin “allison”

21. Fantastic & informative

22. 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.

23. How do I peel garlic?

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

25. Team power garlic!👍🏽👍🏽

26. Always add enough garlic to kill a small child.

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