/ck/ - Food & Cooking

>>18076072
>I avoid it because of the smell
quit being a lil bitch. if youre really gonna be stuck in your ways then get a garlic press. you dont even have to peel the garlic then. just put a whole clove in, skin on. then you dont have to touch and get garlic smell on you

>>18076072
>vampiretard punishes himself by eating garlic
This is the first time I've seen someone complain about the smell. Lots of food smell like shit. Just was your mouth after you eat lol.

>>18076072
How about fresh minced garlic?

i don't understand the question.
does garlic stop being fresh the second you mince it?

>>18076130
yes
>>18076072
no
>>18076085
don't get a garlic press

>>18076136
a garlic press is the same exact shit as mincing it up or scraping your blade bitch

>>18076141
yes, making it entirely useless. also a bitch to clean. smash the garlic with the flat of your knife

>>18076072
>filename

>>18076146
Based unitasker hater

>>18076148
I would smell her for hours...

I think OP is talking about the jars of minced garlic.

I recommend mincing your own garlic for better flavor my man. I have no idea if the jarred garlic is less healthy.

>>18076194
probably has sodium benzoate in

>>18076207
The ingredients are garlic, water, and citric acid bro

>>18076211
why would you eat acid uou'll desolve your internals manj

>>18076194
I love fresh garlic and I hate the stuff in jars. It's like all the good taste is gone but what makes the bad smell is concentrated in the stuff. Disgusting.

>>18076072
Whatever you do please buy the real things aka not the minced jo nes that come in a jar lmao

>>18076220
I hope you never have citrus fruits my man

>>18076072
jarred minced stuff has a weird metallic taste to it.

>tfw buy the jarred minced garlic by the pound
I know it's not as good as the real thing, but i need something that has a stronger shelf life.

>>18076334
Garlic lasts a fairly long time though

>>18076072
Garlic smell, as most alliums', comes from an enzymatic reaction taking place when the cells are crushed. It's a defense mechanism. At acidic pH, the enzyme is less efficient, so crushing garlic in acidic environment give it a lighter taste. The more you know...

>>18076363
huh

>>18076072
Don't use jars of garlic. It's made by thirdies and criminals who peel it with their teeth.

>>18076072
Minced garlic loses something delicious that fresh garlic has, and simply adding more of it doesn't work.

>>18076334
>i need something that has a stronger shelf life.
like... natural garlic?

>>18076072
They taste fairly different
However if you buy fresh just to mince it anyway it is pretty dang similar to the point where I wouldn't bother

I really like thin sliced whole garlic

>>18076072
No. The healthy part is the ascilin which is produced when you crush fresh garlic and let it sit out in the air for 10-20 minutes before eating it raw.

>>18076085
>you dont even have to peel the garlic then
You should still peel them to cut off rotten brown spots.

>>18076136
>>18076141
>>18076146
Cooklets detected. A press is far superior since it releases the maximum amount of ascilin. They're piss easy to clean if you buy a good one.

>>18076194
The jarred stuff has some kind of preservative in it. Smells very different than fresh garlic when it hits the pan. I hate peeling and chopping fresh garlic but it's worth it not to have that shitty smell/aftertaste.

Garlic is a unique ingredient in that, depending on how the clove is prepared, the pungency of the flavor in the final soup changes. As garlic’s cell walls are ruptured via crushing or cutting, an enzyme in garlic called “alliinase” is released, which converts alliin (the foundational flavor of garlic) into allicin. Allicin is the compound that gives garlic its sharp, sulfuric quality. Heat stops the activity of this enzyme, so you can effectively control the sharpness of the garlic’s flavor in your soup depending on the treatment of the cloves before adding them to the soup. Put in whole, the enzyme is pretty inactive, and so the garlic flavor in your soup will be much milder. Crushed with the heel of a knife, the clove experiences some enzymatic activity, and some sharpness will remain. If you completely obliterate the garlic into a paste, the flavor will be very sharp and intense. Getting the right amount of garlic punch can be tricky though, as it’s balanced by not only how it’s prepared, but how long it’s cooked.
Cooking aromatics like garlic for a long time causes many of their flavor compounds to volatilize, making them gone for good.

>>18076146
I wish I could feel so impressed with myself for crushing garlic with my knife.
Maybe next time I’ll try to think “lol some people use a tool for this” and see if I can get that smug rush.

>>18076072
I FUCKS WIT GARLIC THE LONGWAY
THEM SHITS IS MAD FLAVORFUL DEADASS

>>18077644
ALLICIN IS ALSO MAD HEALTHY FOR YOUR BITCHASS
CHECK THESE PEER REVIEWED SCHOLARLY SHITS OUT
https://www.sciencedirect.com/science/article/abs/pii/S0924224418307398
https://www.sciencedirect.com/science/article/abs/pii/S1286457999800033
https://onlinelibrary.wiley.com/doi/abs/10.1002/ptr.4796
https://link.springer.com/article/10.1007/BF00928155
ALL YALL BE POSTIN THEM SAD ASS FROGS WHEN YALL NEED TO BE EATING A RAW CLOVE OF SMASHED GARLIC WIT RAW ASS APPLE CIDER VINEGAR AND SOME PROBIOTIC KEFIR OR KIMCHI OR SOME SHIT DAILY
GET YOUR IMMUNE SYSTEM RIGHT
HEALTHMAN OUT
PEACE

You know, i can't believe i only learned how to properly make pasta with garlic, oil and hot pepper after more than a decade of cooking for myself. I just used to toss some roughly minced and crushed cloves into the pan with some oil, then i watched this video https://youtu.be/5u_V9eiLxU4?t=146
~2:1 starchy cooking water to oil ratio and completely smushed garlic, 10/10 this creamy stuff is the best, i usually put 3 whole cloves in for 150g of pasta and there isn't a single bit left in the pan afterwards.
Anyway, OP is a faggot and garlic smells great.

>>18077687
Not arguing. I was just interested in peak flavor extraction. I've gone down a rabbit hole making ramen .

>>18076146
You made this guy >>18077673 feel self conscious lol

>>18076194
my mother used that jarred minced/crushed garlic for basically my entire childhood. like everything else she ever cooked, all she cared about was convenience over taste. she felt buying fresh garlic was a waste because "it would just go bad" so she would have a jar of garlic in the fridge for months probably even a year or more. tasted like shit.

op, DO NOT get minced garlic in a jar if thats what youre talking about. it is horrible man.

>>18076072
I pickle my garlic with salt. It's easy and I use it just like I would regular fresh garlic. It's a bit less smelly though I don't mind the smell of garlic. The minced stuff in the jars doesn't have as much flavor as fresh.

>>18076072
I bought minced garlic in a jar once. Never again. It tastes like shit compared to fresh because of the preservatives.

>>18076072
>I avoid it because of the smell
Are you talking about the smell when you eat it or how you smell if you eat a lot of it? As long as you don’t mind the smell while cooking then roasting garlic is a nice way to mellow it a bit, I’ve started buying the big peeled bags from Costco, roasting some of it, freezing the rest, and roasting batches of the frozen garlic as needed (credit to the anon that recommended freezing).