@@richardvinsen2385 I don't mind crunchy food noises so much. It's the soft food chewing noises that drive me up the wall. Even if I'm the only chewing it.
"There's no such thing as too much garlic." "She and I are married." You chose well. People who don't absolutely love garlic aren't to be trusted, and there's no place for that kind of negativity in one's romantic life.
I used to think there was no such thing as too much garlic and then my best friend made a sauce with what I felt must have been an entire garlic orchard and good lord was it disgusting.
Yeah I've made the mistake of using a shitload of garlic in tomato sauce and just completely overpowering the tomatoes. Too little garlic is better in tomato sauce.
This is great my wife puts garlic in everything not sweet for over 15yrs I have told her GARLIC does not have to go in everything and I just got a blank stare look lolol 🤯😳😳
Ragusea: *Intentionally makes the garlic bread with too much garlic* Taste testers: *Prefer the kind of garlic that is more mild* Ragusea: *Shocked Pikachu face*
Every one of the garlic options you tested could have been a different variety of garlic (Spanish roja, German white, elephant, etc). Different varieties sometimes have significant differences in flavor, which could account for some of the differences the testers noticed. Regardless, this was a good and useful video.
As a Pakistani, I can thoroughly tell you what “garlic paste” is to us. It’s actually not a substitute to garlic. Some people do use it not realizing it isn’t. Garlic paste is essentially pickled. It actually is used often in recipes that also require fresh garlic. In what I have observed it’s usually to mellow out super spicy peppers and added around the time that the peppers are. It is sometimes added to tarkas To elevate the taste of cumin and coriander. In a similar way ginger paste is also used but with an opposite effect. It’s pickled for the sour note but it’s used to not mellow out spice but to enhance it.
Long ago in the middle of the forest lay only a handful of garlic survivors. Along approached a human. The garlic screamed for help and released a flavor trying to stop humans from eating them but the human continued eating away. When the human finished it had an idea to plant more garlic. And that’s how the garlic came to be.
I’ve found pre chopped frozen garlic to be my go to for a lot of recipes lately (curry in particular); lasts ages in the freezer. Obviously can’t be used in some recipes, but it’s great for others
Long time viewer here. I just wanted to say I appreciate how clean and to-the-point your videos are. Lots of other RUclipsrs fluff up their videos with cringeworthy excitement and branding while talking out of their ass before getting to anything of substance. Yours are both vastly more enjoyable and more informative. Thanks much, and keep up the good work.
Would love to see a followup comparison with a long-cooking-time food. I usually use fresh garlic for curries, soups, and stir fries, but I've often wondered if it's really necessary seeing as all of the pungency is going to get cooked out anyway.
So my buddy who's a chef taught me this. When he makes garlic bread he butters the bread, puts it in the oven, and then takes a fresh clove that he halved and rubs it on the bread. The bread is kind of rough and continues to rough up the garlic. It's just the right amount of garlic taste, and you don't end up having to mince the garlic or run the risk of burning it.
WE did this on toast all the time growing up. As long as you are more than 12 feet away from any human for the next day or so you are fine. I.e. Others will not appreciate your breath.
Put the halved bread under the broiler briefly to toast it, rub the garlic on the dry toasted bread which really grates the garlic, then you butter it.
As a chef, I prefer the peeled and fresh garlic all the way. In my experimentations, The garlic paste is good for things like butter and puree potato's. I hate the mince garlic, to me, it has such an undesirable flavor, but it is a timesaver, considering I'm a sous chef for a fairly large catering company in my area.
“Molecule called Allicin” *distant footsteps slowly starts getting louder and louder* *Brad Leone bursts through the door* “HEH, YA KNOW ALLICIN IS A TWO PART EXPOXY, CRUSH IT TO GET THAT NICE FLAVOR, ITS WHATS REALLY GOOD FOR YA................I BELIEVE”
I Am , I Said he could be living somewhere warm and if not he’s able to get some things from the supermarket. These days if you want fresh grow what you can.
Korea in the springtime there are garlic trucks that go around neighborhoods selling garlic. Any good Korean BBQ joint will give you monkey dishes full of garlic, and bring you more if you ask. Love garlic scapes too. Koreans know about garlic... Maangchi has lots of Korean garlic recipes.
I actually enjoy the pre-minced garlic in many dishes. Since a lot of times you cook the garlic first anyway to mellow the flavor, THEN add the rest of the stuff, it ends up tasting pretty similar in dishes where it's getting quite a lot of overall cook time. Of course, there are dishes where I prefer the sharper taste & don't cook the garlic till later, wanting to preserve as much of that allicin flavor as possible.
Another thing to note for the peeled garlic is that most likely the garlic is blanched as part of the peeling process. This slightly cooks the garlic and produces a milder flavor.
Chris Jiang Konnichiwa, I actually put hiragana text on my keyboard, I actually know very little since I’m a 11 year old weeb, so my username is utter nonsense.
Great video! I learned a lot. When we lived in Japan, we loved going out for ramen. Most ramen shops would have a jar full of crushed garlic, but one had a bowl filled with water and whole garlic. There was also a garlic press next to it, but somehow I missed that fact. I added four or five whole cloves to my ramen broth. As soon as I bit into one, I experienced a heat unlike any hot pepper I have experienced (and I adore ultra spicy foods). As soon as my wife realized why I was freaking out, and that I was going to be okay, she nearly fell over laughing. I learned a valuable lesson about fresh garlic that day: Use the friggin garlic press at the table, or experience the unbridled wrath of Allicin.
Oh wow, in my time there, I never saw garlic in any bowls or garlic presses. I've had spicy bowls of ramen, without, to my knowledge, any garlic involved, but most chefs, don't like to devulge their secrets any way, haha. I'll have to try using garlic in my next bowl, because I like the two separately, I can't see why I wouldn't love them together!
Our taste buds are chemical analyzers: Sour = contains acid (acidic) Bitter = contains base (alkaline) Salty = contains salt or metals Sweet = contains sugars Savory = contains fat or protein
Once, I made a potato salad, and I only made one serving for myself, and that one serving contained maybe 4-6 cloves of raw garlic. As I ate it, I laughed to myself about how most people would have considered it inedibly garlicy, but to me it was one of the most delicious foods I'd ever made.
I’ve bought this Kirkland minced Garlic from Costco and I can tell it is wayyy different than peeled Garlic and chop it yourself. The Costco Minced garlic has an after taste to it, which idk what kind of taste. Anyone has experienced same as mine?
yup, I bought the kirkland minced garlic, but from Amazon, the taste was the citric acid it was packed in, i always squeezed it with paper towel before using it to get as much out, but never got it all.
@@aragusea Awesome. Some use a pepper sauce. I had a bumper crop of tomatillos last year that led to a lot of testing. A sauce with 60% tomatillos and 40% fire roasted green peppers (I like anaheims) was in my opinion the winner. Edit : I was originally taught to boil the tomatillos and now I choose to fry them instead.
I like using certain jarred garlics for times where I want just easy sweet garlic taste without ANY pungeancy maybe when I want it to be subtle or even with fresh garlic when I want a super sweet taste. Sometimes I find it also works well with dehydrated garlic powder that's been hydrated again in a bit of water.
As a south Asian, yes we do make our own garlic paste, usually right before its used in the food that is being made. You want that garlic flavor to be as pronounced as possible.
I wish I could give this video two likes. One for the content, and the other for the fact that you just got straight into it. You didn't spend 30% of the video tell me that 'garlic is popular all around the world' etc.
I have taken to making garlic confit from fresh garlic. This gives me a very stable buttery-textured spread that has all the punch of fresh garlic. (I make it with both butter and olive oil in equal portions.)
This was super helpful! I just started a meal prep business and while the very large container of pre-chopped garlic is tempting, I knew it didn’t have the same flavour. I opt for buying a large bag of peeled garlic and puréeing it in my blender and storing it in the fridge with some salt and oil. The jar never lasts more than a week so I don’t have to worry about preserving it longer.
In my household we buy garlic once a year and do the same. It keeps for quite long especially when u disinfect the jar properly and keep a nice layer of oil. I intend to grow my own garlic too given it's this annual process for us, quite similar to the growing cycle
Something I learned when I started growing garlic in my garden is there are different strains of garlic and they can taste really different from each other
For fresh garlic: After it is crushed let it sit for about10 minutes before using to get the full effect of its goodness. For garlic powder: Soak it in an equal amount of warm water for about 15 minutes to rehydrate.
@@random832 Freezing might also denature the Alliinase enzymes that are needed for the allicin to be produced. If the enzyme is no longer in the right conformation, the reaction can't take place, and therefore no spicy garlic punch.
im no where near a cook i literally just cook just to eat sumn decent for dinner most nights, none of this would interest me normally but this mans channel is just so good to watch i keep getting hooked
I don’t know who you are, why this video was recommended or what compelled me to watch it in full, but I loved it. I love you. And I love Mona. This is great
Excellent comparison video; thanks! A few years ago my husband & I (& a young friend) had a taste-testing session using ALL fresh garlic, but using about seven or eight (7-8) different varietals of garlic. We'd grown some of them ourselves, and bought several others at a local Farmers' Market, so we had a good selection. I can't now recall what they all were, but do remember that at least one had a pretty red exterior. It was really surprising _JUST_ how differently the various varieties of garlic tasted! We each chose a "favorite," but didn't agree with each other - no surprise there! *ALL the fresh garlics were yummy, and it was a very good day.* Also that day we used and compared salted butters from two separate sources, using Costco's and Tillamook's brands. It wasn't much of a surprise that, while Costco butter is very good, Tillamook butter was the stand-out winner between these two domestic butters. (We also performed a butters comparison on a different day, but THIS is the garlic story, so 'nuff said on that!) As we're getting close to "back to normal" from the pandemic but aren't _QUITE_ there, yet, *YOU* might decide to have YOUR OWN taste-testings --- *SO GO AHEAD, IT'S FUN!*
We sell 5-6 different varieties of garlic for planting at the nursery I manage. One fall I prepared a few cloves of each variety (chopped raw, and lightly cooked) for the employees to try, so we could advise customers on the flavor differences. We came up with a raw favorite and a cooked favorite, which were different.
I think Adam overlooked that freezing the garlic causes crystallization which breaks cells walls causing Allicin release which causes loss of pungency. Refrigerating it would be best but freezing is just fine too.
Well, now... that is *exactly* the amount of garlic I want in my garlic bread, because I want to ensure there are no vampires hanging out within six leagues of me (and because I love garlic immensely).
about the frozen prepeeled garlic: Does the freezing maybe cause ice crystals that break the cell walls and therefore release the allicin? The refrigirated might be quite different if that is the case.
The freezing one was milder, I doubt the ice crystals themselves broke the cell walls. When Adam chopped the garlic is when the cell walls were broken.
A good trick is to add most at the beginning (to get the nice warm umami flavor of cooked-through garlic) and season with raw garlic at the end for extra brightness and sting. The same thing works well with fresh ginger!
@Michael Taylor...can’t find any links for that. But if it says “made in China” stay away! China foods are notoriously fake or laden with dangerous chemicals/pesticides. 80% of garlic is imported from China and contains bleach/toxins. Make sure your garlic is grown in the US...or perhaps consider growing your own
That absolutely matches my own personal experience. Much like your lady's response, I hate the taste of any of the preserved minced garlics (chemical vinegar acidic taste). And they tend to be pervasive in cooking - a little minced garlic makes a whole spaghetti sauce taste like nasty preservative. I'm not paranoid about so called 'chemicals' as if natural is always better (arsenic is natural) -I just don't want my food to taste like I used a jug from under the sink as an ingredient! I usually get a big resealable bag of pre-peeled and toss it in the freezer. For most of my cooking, the slight mellowing is actually a plus (more easily scale the garlic flavor to taste), and there's no nasty flavored preservatives. Sometimes I use garlic powder, but I always prefer fresh/frozen. It's just a crutch tool for when I'm lazy, but drying does seem to alter the flavor slightly. (not as noticeable as dried onions though)
Pre=prepped garlic is just Gar-Lacking in flavor! I feel the same about most pre-ground spices. If you can buy your spices whole and grind as you need it you are going to get more flavor!
During the pandemic I have been limiting how often we resupply. That means frozen garlic and garlic pepper. I keep a few bulbs fresh, peel and freeze the rest. I have found the best way to use them is to grate it into whatever im making. And, sometimes augment with garlic powder
I peel like ten bulbs of garlic in one go, crush/put through food processor, put them in a bag and score them, then freeze it so that I can take them out like ice cubes from the freezer every time I need garlic. Probably not dissimilar to your pre frozen whole garlic. Saves time when I want to whip up a quick meal. I thoroughly agree: no such thing as too much garlic :)
For the sake of convenience, I normally use a combination of garlic powder and jarred minced garlic. The two combined offers enough garlic taste and the organic matter from the jarred garlic gives that necessary component sometimes like in a garlic butter sauce.
In my years of foodserf work, I learned not to really bother with chopping, just smash the whole damn clove with a heavy can or between a couple cutting boards. It comes out in as paste-like or chunky as you want according to how much you mash it up and the skin is easily picked out and discarded. I have grown my garlic for years and I clip at the chives all winter long and they are excellent raw in salads or chopped into scrambled eggs. You can cut and come again for the entire fall & winter season, even when it is covered in snow, and the bulbs get big and ready to harvest in late spring early summer to hang & dry out. One of the easiest & most forgiving things you can grow and very fast growing.
Future experiment recommendation: randomize the order. You should be doing it double blind, but if not then at least you shouldn't have an obvious taper
While this is true if you're doing any kind of sensitive analysis, if the signal is weaker than the placebo effect you're not really interested in it. Like I don't need to set up a double blind trial to prove that coke and sprite taste different. While the garlic differences might be more subtle, single blind should be more than enough to detect effects strong enough to care about.
@@markkalsbeek5883 "If a signal is weaker than the placebo effect you're not really interested in it". This is not the placebo effect, and that statement is not true. You are essentially claiming the entire concept of blind trials is worthless, which is idiotic. The point of these tests where they don't know what they are eating is so they can separate their idea of the food from the actual flavor. An obvious taper can easily influence that judgement. This has nothing to do with the placebo effect.
@@HyperIonMake their idea of the food influencing their experience is exactly the placebo effect right? But yea, I thought you meant that the taper will give something away about which is which, rather than the fact that they're different sizes influencing the eating experience inherently. I'm not claiming blind trials are worthless, the placebo effect can have really large effects in medicine. But holding yourself to that same rigor in a home setting doesn't make much sense to me. If things are so close that the difference can be negated by the placebo effect then just do whatever is easier.
@@markkalsbeek5883 The placebo effect is STRICTLY when a belief something will be better makes the observation of it trend more positive than it really is. If the belief is not that it will be better or the observation is not that it is better then the placebo effect does not apply. The placebo effect is one small part of the greater trend of observational bias, which is counteracted through double blind trials. Essentially, if you are going to post something to you-tube with the claim of being scientific, then you should follow the scientific method. It really doesn't take much more effort to randomize the order.
@@HyperIonMake my point is more that holding yourself to such rigorous methodes doesn't make much sense in a home setting where you're trying to identify your own preferences. If you like one more than the other purely because of the placebo effect, then that's great because you can get additional joy at no additional cost. You eat with your eyes = observational bias and that's great because you have one more way to make your experience better.
Adam... you missed the most important way to cool down the taste of garlic. You cut open the garlic clove and remove and discard the inner germ. The garlic is now tasty, fresh and non- lethal. I learned this trick from chef Stefano Barbato in his RUclips channel. I also saw it in the RUclips channel Casa Pappagallo. Apparently, it's a "thing" in Italy. Ciao Adam. Love your channel.
Very informative. I needed to know this, as I was wondering and I do use the jar garlic, as well as fresh, but I think I will buy the frozen, peeled to see the difference. Thank you so much for this test.
Allicin, it’s kinda like a two part glue, or epoxy I believe
It’s whats really good for you
I believe
Hey Brad
ALLISON?
wourder.
*I believe*
Was looking for this comment
Garlic: turns spicy for a self defense mechanism
Humans: ooh a little spicy I like it
it didn't work in the long run
I didn't know garlic was suppose to be spicy
@Softy lol, go chew on a raw clove of garlic and get back to me.
Bonus points for using quality fresh garlic and not some pre-peeled stuff.
they know we will grow it though because we like it so in the end they live on
@@bengamedev1872 Yes but are slaves to our bidding 😛
Thank you for adding the extreme biting audio. I wouldn't have been truly convinced they were actually biting into garlic bread without it
Ya lmao
Eating noises drive me crazy.
I think the bread was just that crunchy. Some toast is stupid loud.
@@mpaszti Me too. It can make it hard to watch a lot of videos.
@@richardvinsen2385 I don't mind crunchy food noises so much. It's the soft food chewing noises that drive me up the wall. Even if I'm the only chewing it.
"There's no such thing as too much garlic."
"She and I are married."
You chose well. People who don't absolutely love garlic aren't to be trusted, and there's no place for that kind of negativity in one's romantic life.
Stfu I'm gonna run off with my hot vampire boyfriend and live forever.
I used to think there was no such thing as too much garlic and then my best friend made a sauce with what I felt must have been an entire garlic orchard and good lord was it disgusting.
Yeah I've made the mistake of using a shitload of garlic in tomato sauce and just completely overpowering the tomatoes. Too little garlic is better in tomato sauce.
There is such a thing as too much garlic, first time I made garlic bread used bulbs instead of cloves. It was a lonely weekend.
This is great my wife puts garlic in everything not sweet for over 15yrs I have told her GARLIC does not have to go in everything and I just got a blank stare look lolol 🤯😳😳
Ragusea: *Intentionally makes the garlic bread with too much garlic*
Taste testers: *Prefer the kind of garlic that is more mild*
Ragusea: *Shocked Pikachu face*
"the stuff that makes garlic hot is a molecule called Allicin"
*Brad Leone has entered the chat*
Hey vinny, you getting this bud?
WURDUR
"Allicin, is whats really really good for you in garlic, i believe"
Kolby Patrick came here for this comment. You beat me to it.
YASSS shoutout to all my BA folks out there!
Allicin, eh? It's like a two part epoxy.
Or glue, and that's got all the good stuff in garlic for you; I believe.
(mods are asleep post brad)
Damn, I knew someone would beat me to the Brad reference
I've got a theory about that.
And that's a beautful thing.
*I B E L I E V E*
"She and I are married."
Hands down, the best way anyone has ever introduced their s/o.
Thought that it was his little son.
Definitely looks like she goes to Disney and loves twitter
Jesus Christ, guys!! His wife is a very well turned out young lady. What is your problem?
@@DrSpooglemon That may be. Still looks like a little boy.
DrSpooglemon
She has a better personality and more IQ than all of them here.
"This is probably more garlic than you want in your garlic bread."
Whoa, Hoss! You don't know me.
You do you, I'll do me.
-can... can I do you...?-
@@ccaffie1231 😳
Every one of the garlic options you tested could have been a different variety of garlic (Spanish roja, German white, elephant, etc). Different varieties sometimes have significant differences in flavor, which could account for some of the differences the testers noticed. Regardless, this was a good and useful video.
“No such thing as too much garlic”
“She and I are married”
Dude nice
It's great until you have to kiss her
@@GodleyX bruh lol
Garlic and onions are great ways to induce your body to... release gas.
@@GodleyX you don't have to
Black Red Sun gas is great in bed
There hasn't been white wine in the recipes for a few videos now.... I'm really worried about adam
SUMEDH DOLKE probably trying to let the meme die down a bit.
He's been drinking all of it before he can cook with it.
corny ass jokes 🙄
Clyde boo hoo, no one cares
SUMEDH DOLKE
Maybe he sneaked some in, like in a glass and just drank it. Who knows?... ☺️🤷🏻♂️
As a Pakistani, I can thoroughly tell you what “garlic paste” is to us. It’s actually not a substitute to garlic. Some people do use it not realizing it isn’t. Garlic paste is essentially pickled. It actually is used often in recipes that also require fresh garlic. In what I have observed it’s usually to mellow out super spicy peppers and added around the time that the peppers are. It is sometimes added to tarkas To elevate the taste of cumin and coriander. In a similar way ginger paste is also used but with an opposite effect. It’s pickled for the sour note but it’s used to not mellow out spice but to enhance it.
This was very informative thank you for the tip
+
This goes for most South Asian Cuisines. :) :)
Thank you. That is very interesting
You've just improved my cooking skills. Thank you.
Garlic: *uses allicin, to prevent humans from eating it*
Humans: *enjoy the flavor*
Garlic: *visible frustration*
I dunno man garlic is pretty plentiful
Long ago in the middle of the forest lay only a handful of garlic survivors. Along approached a human. The garlic screamed for help and released a flavor trying to stop humans from eating them but the human continued eating away. When the human finished it had an idea to plant more garlic. And that’s how the garlic came to be.
No means yes when you’re a vegetable.
Garlic: *Am I a joke to you*
I’ve found pre chopped frozen garlic to be my go to for a lot of recipes lately (curry in particular); lasts ages in the freezer. Obviously can’t be used in some recipes, but it’s great for others
Next video:
Why I season my garlic powder, *not* my garlic.
Will he ever live this down
@@zoolg6939 Definitely not if he keeps making similar videos.
Lukewarm jar of tomato sauce bravo for the fire comment 😂😂😂👏🏼
Why i season the dirt instead of my garlic
We've gone meta!
Long time viewer here. I just wanted to say I appreciate how clean and to-the-point your videos are. Lots of other RUclipsrs fluff up their videos with cringeworthy excitement and branding while talking out of their ass before getting to anything of substance. Yours are both vastly more enjoyable and more informative. Thanks much, and keep up the good work.
I see that, but it also tends to lack relate-able emotion at times. I feel like he's judging my culinary choices through the camera.
You forgot to mention the lack of annoying music!
Wow, insert tongue deeply
@@carrrexx7190 ???
Getting to the point is a much-underrated virtue.
That bleep was “Olive Garden”
Edit: *It has been confirmed that the bleep was not Olive Garden.*
BluScreen thanks
Went to the comments to say that. Thank you.
@Evan Esparza no shit, but yes olive garden?
@Evan Esparza no it was olive garden not shit
Olive garden is not fast casual but it was definitely what she meant
Would love to see a followup comparison with a long-cooking-time food. I usually use fresh garlic for curries, soups, and stir fries, but I've often wondered if it's really necessary seeing as all of the pungency is going to get cooked out anyway.
Agree. I also would like to know if I’m just wasting time and money by using fresh garlic in long cooking dishes instead of prepared/powder
I like garlic spice so I usually add it when the food is almost done or even after it’s done if I want it extra strong. Usually works for me.
So my buddy who's a chef taught me this. When he makes garlic bread he butters the bread, puts it in the oven, and then takes a fresh clove that he halved and rubs it on the bread. The bread is kind of rough and continues to rough up the garlic. It's just the right amount of garlic taste, and you don't end up having to mince the garlic or run the risk of burning it.
That's pretty interesting. Wouldn't it be a little too subtle then, though?
@@andrewd3899 i do that on almost every toast and can confirm that it can still be quite pungent
WE did this on toast all the time growing up. As long as you are more than 12 feet away from any human for the next day or so you are fine. I.e. Others will not appreciate your breath.
@@andrewd3899 Since you're cooking the garlic much less the taste doesn't get rounded off nearly as much this way. It can be pretty potent still!
Put the halved bread under the broiler briefly to toast it, rub the garlic on the dry toasted bread which really grates the garlic, then you butter it.
solid excuse to make a ton of garlic bread
Ko44cHPM and to use shit ton of garlic as well
As a chef, I prefer the peeled and fresh garlic all the way. In my experimentations, The garlic paste is good for things like butter and puree potato's. I hate the mince garlic, to me, it has such an undesirable flavor, but it is a timesaver, considering I'm a sous chef for a fairly large catering company in my area.
just rehydrate garlic powder, check out the Americas test kitchen vid on garlic
nmyhv1 i just buy peeled whole garlic and puree it, wherever I need minced I buy whole peeled and pulse it
I agree... I made the mistake of buying a big jar of minced garlic, and it was not good at all... I don't change the awesome flavor of fresh garlic
dooder i Can always taste it... especially when I bite into a piece and it releases all of that nasty Briney liquid
@@user-vq1op2zg6w
Because they go through many cloves in a day, and they don't want to waste time peeling it.
“Molecule called Allicin”
*distant footsteps slowly starts getting louder and louder*
*Brad Leone bursts through the door*
“HEH, YA KNOW ALLICIN IS A TWO PART EXPOXY, CRUSH IT TO GET THAT NICE FLAVOR, ITS WHATS REALLY GOOD FOR YA................I BELIEVE”
Then let's ferment it! Black garlic only takes weeks!
@@lorrie2878 "Let's go to the fermentation station. Maybe a little wourder, hey, Vince, quit fooling around"
Lorrie or alternatively “HELLO ALLISON I WANNA HOLD YOUR HAND”
“Garlic releases Allicin in order to defend itself from predators”
Humans: I see this as an absolute win
lauren: my only catchphrase is there's no such thing as too much garlic
adam: she and i are married.
damn, my dude sounds like he's so proud
I want to meet this Allison character for myself. Why does everyone think she’s so hot.
Me too! She seems pretty nice.
I know this world is killing you-ou!
Elvis Costello wrote a song about her!
She is the female version of brad leone
She also fine with her clothes peeled
As a grower, I am always happy to see folks who enjoy the real thing, fresh from the field .. that's the way we like it, too!
yeah, but out of season whatcha gonna do?
So you are a grower, not a show-er. Got it! ;)
I Am , I Said he could be living somewhere warm and if not he’s able to get some things from the supermarket. These days if you want fresh grow what you can.
Korea in the springtime there are garlic trucks that go around neighborhoods selling garlic. Any good Korean BBQ joint will give you monkey dishes full of garlic, and bring you more if you ask. Love garlic scapes too. Koreans know about garlic... Maangchi has lots of Korean garlic recipes.
@@iamisaid2295
I mean these days that's not really a problem anymore because of imports. Outside fresh berries and such
I actually enjoy the pre-minced garlic in many dishes. Since a lot of times you cook the garlic first anyway to mellow the flavor, THEN add the rest of the stuff, it ends up tasting pretty similar in dishes where it's getting quite a lot of overall cook time.
Of course, there are dishes where I prefer the sharper taste & don't cook the garlic till later, wanting to preserve as much of that allicin flavor as possible.
That's all i use.
I like to first put it in a blender with some olive oil to make it smooth.
It blends into whatever it's added to.
Another thing to note for the peeled garlic is that most likely the garlic is blanched as part of the peeling process. This slightly cooks the garlic and produces a milder flavor.
You can tell he’s gonna use all of these on the very next recipe.
With a generous dose of white wine in there, somehow.
Konnichiwa!
@All Day Son "why I season my fire, not my food"
Chris Jiang Konnichiwa, I actually put hiragana text on my keyboard, I actually know very little since I’m a 11 year old weeb, so my username is utter nonsense.
Great video! I learned a lot.
When we lived in Japan, we loved going out for ramen. Most ramen shops would have a jar full of crushed garlic, but one had a bowl filled with water and whole garlic. There was also a garlic press next to it, but somehow I missed that fact.
I added four or five whole cloves to my ramen broth. As soon as I bit into one, I experienced a heat unlike any hot pepper I have experienced (and I adore ultra spicy foods). As soon as my wife realized why I was freaking out, and that I was going to be okay, she nearly fell over laughing.
I learned a valuable lesson about fresh garlic that day: Use the friggin garlic press at the table, or experience the unbridled wrath of Allicin.
Oh wow, in my time there, I never saw garlic in any bowls or garlic presses.
I've had spicy bowls of ramen, without, to my knowledge, any garlic involved, but most chefs, don't like to devulge their secrets any way, haha.
I'll have to try using garlic in my next bowl, because I like the two separately, I can't see why I wouldn't love them together!
@@KMal1337 I'm in San Diego, so a little different but this Ramen place here adds fried garlic chips to their ramen and it's delicious!
Hearing about a chili bro destroyed by garlic makes me happy..
@@littletechn8175 I can buy those crunchy things at a local Japanese market.
One time I visited a family and they had whole cloves on the plate. So I ate one. I don’t remember extreme spice…
Dude the amount of effort and research you put into this channel is staggering. Please never stop making videos.
I completely agree! His work is fantastic!
capsaicin, allicin, etc. we humans seem to enjoy food that fights back.
You know that feeling when you find an amazing channel? Yeah that’s how I feel. Found your channel last week. Honestly this is amazing.
Normal people: “That’s sour”
Scientists: “That’s acidic”
Normal people: This contains very much salt
Americans: This is high in sodium
It has a high concentration of protons
No one:
Adam: The sauce can over coagulate and go gritty
Wait, so those aren’t terms normal people use?
Our taste buds are chemical analyzers:
Sour = contains acid (acidic)
Bitter = contains base (alkaline)
Salty = contains salt or metals
Sweet = contains sugars
Savory = contains fat or protein
Any time I hear about Garlic I always go back to It's Alive with Brad Leone. XD
One of my favorites video series on bon appetite
Alicin
Ah, i see you're a man of culture as well.
I'm really sad they didn't call the jarred garlic jarlic
Ysac?
I agree
That's terrible... now register it as a trademark immediately.
HAHAHAHA HILARIOUS!!!!!!
jarred garlic sounds better
Once, I made a potato salad, and I only made one serving for myself, and that one serving contained maybe 4-6 cloves of raw garlic. As I ate it, I laughed to myself about how most people would have considered it inedibly garlicy, but to me it was one of the most delicious foods I'd ever made.
I’ve bought this Kirkland minced Garlic from Costco and I can tell it is wayyy different than peeled Garlic and chop it yourself.
The Costco Minced garlic has an after taste to it, which idk what kind of taste. Anyone has experienced same as mine?
yup, I bought the kirkland minced garlic, but from Amazon, the taste was the citric acid it was packed in, i always squeezed it with paper towel before using it to get as much out, but never got it all.
@@hanab3941
Agreed different brand of jarred minced garlic but it was tangy. Which is fine if you're making a tangy dish, but not for general usage.
It has vinegar in it
yeah the garlic uses the spice as a defense so it doesnt get eaten
Humans: SOUNDS DELICIOUS
Sounds about right 😂
Chillies are the same
"oh no, we're being eaten by humans, this is the end boys"
Humans: "i'm gonna plant you everywhere'
@Donald Kasper No, that's one of the ways that humans are SUPERIOR because garlic is poisonous to almost everything else.
Treblaine surprised pikachu face
Adam are you cheating? Who is this Allison?
lmao weeaboo
🤦♂️ 🎵 "Allicin, ...you know my aim is true..." 🎵
I have officially given up hope on you making the enchiladas
I'm going to make them! This stuff is all scheduled months in advance!
@@aragusea but the question is what kind of enchiladas ? If they are green you'd better be making a tomatillo sauce.
@@Gatorade69 green. tomatillos. (is there another way to make enchiladas verdes?)
@@aragusea Awesome. Some use a pepper sauce. I had a bumper crop of tomatillos last year that led to a lot of testing. A sauce with 60% tomatillos and 40% fire roasted green peppers (I like anaheims) was in my opinion the winner.
Edit : I was originally taught to boil the tomatillos and now I choose to fry them instead.
@@Gatorade69 you sound like a great cook
Man, now I really want garlic bread and it's 2:33am on a school night
I like using certain jarred garlics for times where I want just easy sweet garlic taste without ANY pungeancy maybe when I want it to be subtle or even with fresh garlic when I want a super sweet taste. Sometimes I find it also works well with dehydrated garlic powder that's been hydrated again in a bit of water.
I love the way her eyes glaze over when he's going over the enzyme and the substrate lol
As a south Asian, yes we do make our own garlic paste, usually right before its used in the food that is being made. You want that garlic flavor to be as pronounced as possible.
4:43
Normal people: it's sour.
Science nerds: Uhhh, it's very accidic.
Normal people: acidic
RUclips commenters: accidic
Normal people dont say its sour, unless you are under 10
@@PhilipKaden wow ur sour
Guys sorry but I'm high
@@ninjacell2999 dats a hella thicc word
I wish I could give this video two likes. One for the content, and the other for the fact that you just got straight into it. You didn't spend 30% of the video tell me that 'garlic is popular all around the world' etc.
I have taken to making garlic confit from fresh garlic. This gives me a very stable buttery-textured spread that has all the punch of fresh garlic. (I make it with both butter and olive oil in equal portions.)
This was super helpful! I just started a meal prep business and while the very large container of pre-chopped garlic is tempting, I knew it didn’t have the same flavour. I opt for buying a large bag of peeled garlic and puréeing it in my blender and storing it in the fridge with some salt and oil. The jar never lasts more than a week so I don’t have to worry about preserving it longer.
In my household we buy garlic once a year and do the same. It keeps for quite long especially when u disinfect the jar properly and keep a nice layer of oil.
I intend to grow my own garlic too given it's this annual process for us, quite similar to the growing cycle
The study he referenced showed oil broke down the allicin in 3hours vs 11 days with water
Something I learned when I started growing garlic in my garden is there are different strains of garlic and they can taste really different from each other
Whats your favorite?
Tell me more. In a reply to this or I wont see it. I know the elephant garlic is big but weak.
For fresh garlic: After it is crushed let it sit for about10 minutes before using to get the full effect of its goodness. For garlic powder: Soak it in an equal amount of warm water for about 15 minutes to rehydrate.
No way in hell I’m doing that
i absolutely love that minced garlic, it makes incorporating garlic alot easier into my food. it's awesome when you fry it with mushrooms
The complete difference between a chemistry professor and normal people 4:41
Lauren: its sour
Garland: its a little more ACIDIC
why is your middle name gamer
When frozen, the cell walls burst, activating the allicin, same as crushing.
the cell walls may burst but can the reaction happen at that temperature?
@@random832 Freezing might also denature the Alliinase enzymes that are needed for the allicin to be produced. If the enzyme is no longer in the right conformation, the reaction can't take place, and therefore no spicy garlic punch.
Lmao, when you censored your wife I filled it in with Olive Garden. I'm not from the US but based on her description I'm guessing I nailed it.
I think you're right
Or fazolis
it was definitely olive garden
Why did she say "fast casual" though? Olive garden is a regular restaurant, not fast casual (or maybe she didn't mean to say that)
I assumed Fazoli's. But I had the misfortune of growing up in an area where Olive Garden was the nicest restaurant in town. So.
I think the fact that you baked all of these together on the same bread changed the variables a lot.
Long time watcher. Just stumbled across this now, 3 years after publishing. My how your skills progressed Mr. Ragusea.
im no where near a cook i literally just cook just to eat sumn decent for dinner most nights, none of this would interest me normally but this mans channel is just so good to watch i keep getting hooked
I don’t know who you are, why this video was recommended or what compelled me to watch it in full, but I loved it. I love you. And I love Mona. This is great
I love that this video explained the molecular science of the taste.
"This is proportionally more garlic you would want for your bread."
Ohhh you don't know me, Adam. Allicin and I are dating. 😏
Excellent comparison video; thanks!
A few years ago my husband & I (& a young friend) had a taste-testing session using ALL fresh garlic, but using about seven or eight (7-8) different varietals of garlic. We'd grown some of them ourselves, and bought several others at a local Farmers' Market, so we had a good selection. I can't now recall what they all were, but do remember that at least one had a pretty red exterior. It was really surprising _JUST_ how differently the various varieties of garlic tasted! We each chose a "favorite," but didn't agree with each other - no surprise there! *ALL the fresh garlics were yummy, and it was a very good day.*
Also that day we used and compared salted butters from two separate sources, using Costco's and Tillamook's brands. It wasn't much of a surprise that, while Costco butter is very good, Tillamook butter was the stand-out winner between these two domestic butters. (We also performed a butters comparison on a different day, but THIS is the garlic story, so 'nuff said on that!)
As we're getting close to "back to normal" from the pandemic but aren't _QUITE_ there, yet, *YOU* might decide to have YOUR OWN taste-testings --- *SO GO AHEAD, IT'S FUN!*
the most hilarious swingers party ever. Everyone stank of garlic and butter but they had fun.
We sell 5-6 different varieties of garlic for planting at the nursery I manage. One fall I prepared a few cloves of each variety (chopped raw, and lightly cooked) for the employees to try, so we could advise customers on the flavor differences. We came up with a raw favorite and a cooked favorite, which were different.
I tried the minced stuff once just to see if being lazy was worth it. I'm never doing that again.
Garlic powder from Penzy's is better than jarred garlic. It's still different than fresh, but it's better than that stuff in the jar.
I think Adam overlooked that freezing the garlic causes crystallization which breaks cells walls causing Allicin release which causes loss of pungency. Refrigerating it would be best but freezing is just fine too.
I like the food science in your recent videos, but I hope you don't stop recipe videos!
i love how he mentioned that he and lauren are married as an after thought
Ikr. Healthy relationship where they don't need to reassure themselves with labels
“This is chemistry professor Gar-“ anticipated the word ‘garlic’ “-lond Crawford” oh awh
Normal people : put food *IN* the bowl
Adam: 3:17
Well, now... that is *exactly* the amount of garlic I want in my garlic bread,
because I want to ensure there are no vampires hanging out within six leagues of me
(and because I love garlic immensely).
You are getting so good at editing and what not. Very good job!
about the frozen prepeeled garlic: Does the freezing maybe cause ice crystals that break the cell walls and therefore release the allicin? The refrigirated might be quite different if that is the case.
“Have you ever heard of a term called CAS?”
*”Digital Root” starts playing*
The freezing one was milder, I doubt the ice crystals themselves broke the cell walls. When Adam chopped the garlic is when the cell walls were broken.
Thank heavens for closed captions. I almost swatted my phone off the desk when that first crunch happened. Sound off for the rest of it!
“She and I are married” I almost choked on my drink at how you delivered that line haha
I always crush fresh, and I always add it to dishes as late as possible. I have been validated in my lifestyle choices! By science!
A good trick is to add most at the beginning (to get the nice warm umami flavor of cooked-through garlic) and season with raw garlic at the end for extra brightness and sting. The same thing works well with fresh ginger!
I sweat garlic, so my goal is to get as much garlic flavour with as little garlic as possible.
garlic makes shit nasty as shit for me besides garlic bread
CHRIST - DID YOU USE ASMR-EQUIPMENT OR WHAT?!
You mean a microphone?
No
they used anti asmr equipment.
The minced garlic is actually not usually garlic, the manufactuers use radishes that they dice up and add garlic oil, make sure you buy the real thing
Michael Taylor I just got out of bed to go check my fridge. Looks like mine is real garlic. Thanks for the heads up though.
You're kidding me 😥 I feel so duped.
No way
Michael Taylor source?
@Michael Taylor...can’t find any links for that. But if it says “made in China” stay away! China foods are notoriously fake or laden with dangerous chemicals/pesticides. 80% of garlic is imported from China and contains bleach/toxins. Make sure your garlic is grown in the US...or perhaps consider growing your own
DR. CRAWFORD!!!! AHHH HES FAMOUS!
He was my biochem prof many years ago. Good memories. His cameo was a pleasant surprise for my morning. :)
I love using garlic powder for garlic bread. Make a compound butter out of it, and it’s great.
Ragusea and Brad Leone collab would be insane
When I use garlic powder, I always "bloom" it in water before adding it to anything. Learned that from Americas Test Kitchen
I do the same with powdered horseradish. Good tip!
This episode was very "Good Eats." I really enjoyed it!
But I thought Allicin was like a two-part epoxy?
Adam: *mentions Allicin*
Brad Leone: *heavy breathing*
That absolutely matches my own personal experience. Much like your lady's response, I hate the taste of any of the preserved minced garlics (chemical vinegar acidic taste). And they tend to be pervasive in cooking - a little minced garlic makes a whole spaghetti sauce taste like nasty preservative.
I'm not paranoid about so called 'chemicals' as if natural is always better (arsenic is natural) -I just don't want my food to taste like I used a jug from under the sink as an ingredient!
I usually get a big resealable bag of pre-peeled and toss it in the freezer. For most of my cooking, the slight mellowing is actually a plus (more easily scale the garlic flavor to taste), and there's no nasty flavored preservatives.
Sometimes I use garlic powder, but I always prefer fresh/frozen. It's just a crutch tool for when I'm lazy, but drying does seem to alter the flavor slightly. (not as noticeable as dried onions though)
Pre=prepped garlic is just Gar-Lacking in flavor! I feel the same about most pre-ground spices. If you can buy your spices whole and grind as you need it you are going to get more flavor!
Thanks for doing this experiment, I have often wondered the difference between them all.
2:15 her face says "I just like garlic"
During the pandemic I have been limiting how often we resupply. That means frozen garlic and garlic pepper. I keep a few bulbs fresh, peel and freeze the rest. I have found the best way to use them is to grate it into whatever im making. And, sometimes augment with garlic powder
I peel like ten bulbs of garlic in one go, crush/put through food processor, put them in a bag and score them, then freeze it so that I can take them out like ice cubes from the freezer every time I need garlic. Probably not dissimilar to your pre frozen whole garlic. Saves time when I want to whip up a quick meal.
I thoroughly agree: no such thing as too much garlic :)
1:00 "This is chemistry proffessor Garlic Crawford"
ehud kotegaro thats the joke.
@ehud kotegaro r/wooosh
I couldn’t care less about garlic, but man everything from you is fated to be watched completely.
I would love to have been in this video. Eating 6 types of garlic bread? heaven.
For the sake of convenience, I normally use a combination of garlic powder and jarred minced garlic. The two combined offers enough garlic taste and the organic matter from the jarred garlic gives that necessary component sometimes like in a garlic butter sauce.
In my years of foodserf work, I learned not to really bother with chopping, just smash the whole damn clove with a heavy can or between a couple cutting boards. It comes out in as paste-like or chunky as you want according to how much you mash it up and the skin is easily picked out and discarded. I have grown my garlic for years and I clip at the chives all winter long and they are excellent raw in salads or chopped into scrambled eggs. You can cut and come again for the entire fall & winter season, even when it is covered in snow, and the bulbs get big and ready to harvest in late spring early summer to hang & dry out. One of the easiest & most forgiving things you can grow and very fast growing.
“For the test I made garlic bread”
*everyone liked that*
Future experiment recommendation: randomize the order. You should be doing it double blind, but if not then at least you shouldn't have an obvious taper
While this is true if you're doing any kind of sensitive analysis, if the signal is weaker than the placebo effect you're not really interested in it. Like I don't need to set up a double blind trial to prove that coke and sprite taste different. While the garlic differences might be more subtle, single blind should be more than enough to detect effects strong enough to care about.
@@markkalsbeek5883 "If a signal is weaker than the placebo effect you're not really interested in it". This is not the placebo effect, and that statement is not true. You are essentially claiming the entire concept of blind trials is worthless, which is idiotic. The point of these tests where they don't know what they are eating is so they can separate their idea of the food from the actual flavor. An obvious taper can easily influence that judgement. This has nothing to do with the placebo effect.
@@HyperIonMake their idea of the food influencing their experience is exactly the placebo effect right? But yea, I thought you meant that the taper will give something away about which is which, rather than the fact that they're different sizes influencing the eating experience inherently.
I'm not claiming blind trials are worthless, the placebo effect can have really large effects in medicine. But holding yourself to that same rigor in a home setting doesn't make much sense to me. If things are so close that the difference can be negated by the placebo effect then just do whatever is easier.
@@markkalsbeek5883 The placebo effect is STRICTLY when a belief something will be better makes the observation of it trend more positive than it really is. If the belief is not that it will be better or the observation is not that it is better then the placebo effect does not apply. The placebo effect is one small part of the greater trend of observational bias, which is counteracted through double blind trials.
Essentially, if you are going to post something to you-tube with the claim of being scientific, then you should follow the scientific method. It really doesn't take much more effort to randomize the order.
@@HyperIonMake my point is more that holding yourself to such rigorous methodes doesn't make much sense in a home setting where you're trying to identify your own preferences. If you like one more than the other purely because of the placebo effect, then that's great because you can get additional joy at no additional cost. You eat with your eyes = observational bias and that's great because you have one more way to make your experience better.
Your wife is a gem! More her, please!
❤️
Adam... you missed the most important way to cool down the taste of garlic. You cut open the garlic clove and remove and discard the inner germ. The garlic is now tasty, fresh and non- lethal. I learned this trick from chef Stefano Barbato in his RUclips channel. I also saw it in the RUclips channel Casa Pappagallo. Apparently, it's a "thing" in Italy. Ciao Adam. Love your channel.
I slid to the conclusion just after 5:50. Worked for me.
Very informative. I needed to know this, as I was wondering and I do use the jar garlic, as well as fresh, but I think I will buy the frozen, peeled to see the difference. Thank you so much for this test.