Fresh Garlic vs Prepared Garlic: Can You Taste the Difference?
video description
Date: 2019-08-15
Related videos
Comments and reviews: 10
Løst
Hey Adam, I love your videos. I was watching some cooking videos in envy of their beautiful flaky sea salt and soon bought some Maldon's. Soon i started researching what is good flaky salt (usually Maldon's comes out on top, and i ran across an article that points out that people like it more for the texture than the flavor. A few sites have recipes that involve re-dissolving regular sea salt salt in water and letting it re crystalize. Some did it in instant pots or pressure cookers, some with a sous vide machine, and one mentioned you could do it on the roof or something if it is sunny enough (just dont try it in aluminum. I think you would be intrigued by this. Happy cooking
reply
Hey Adam, I love your videos. I was watching some cooking videos in envy of their beautiful flaky sea salt and soon bought some Maldon's. Soon i started researching what is good flaky salt (usually Maldon's comes out on top, and i ran across an article that points out that people like it more for the texture than the flavor. A few sites have recipes that involve re-dissolving regular sea salt salt in water and letting it re crystalize. Some did it in instant pots or pressure cookers, some with a sous vide machine, and one mentioned you could do it on the roof or something if it is sunny enough (just dont try it in aluminum. I think you would be intrigued by this. Happy cooking
reply
Peter Maguire
Why not test the peeled garlic in a fresh state rather than just freezing it? Also wish you had included a sample where you made fresh garlic paste, with at least two time points of one being used right away and the other being used after resting for at least 10 minutes. The inclusion of these samples would allow for a better assessment of the field, particularly based off your final conclusions and running hypothesis. Thank you for your manuscript submission. Please review the included reviewer comments, address them, and submit a revised copy of your manuscript for further assessment. /s
reply
Why not test the peeled garlic in a fresh state rather than just freezing it? Also wish you had included a sample where you made fresh garlic paste, with at least two time points of one being used right away and the other being used after resting for at least 10 minutes. The inclusion of these samples would allow for a better assessment of the field, particularly based off your final conclusions and running hypothesis. Thank you for your manuscript submission. Please review the included reviewer comments, address them, and submit a revised copy of your manuscript for further assessment. /s
reply
Abdullah Shah
South Asian households most definitely make use of freshly made garlic paste with no extra preservatives unlike this jarred version, so its not really a fair comparison. Should have made some fresh garlic paste to try out. Even still the garlic paste functions very differently in Pakistani/Indian cusine its suppose to meld together with onions and ginger and not really provide a sharp garlic discrete flavour like youd find in Western cooking. No one would try it with garlic bread or naan for instance, we would use freshly sliced or pre-peeled garlic for that.
reply
South Asian households most definitely make use of freshly made garlic paste with no extra preservatives unlike this jarred version, so its not really a fair comparison. Should have made some fresh garlic paste to try out. Even still the garlic paste functions very differently in Pakistani/Indian cusine its suppose to meld together with onions and ginger and not really provide a sharp garlic discrete flavour like youd find in Western cooking. No one would try it with garlic bread or naan for instance, we would use freshly sliced or pre-peeled garlic for that.
reply
Timo Wiedmer
Hey Adam. Love your videos and the science side of it. In your video on cooking with alcohol i saw that you also own the book by H McGee. I love that book, what im missing however is more specific information on the processes happening during the actual cooking of a defined recipe. In other words, McGee is a bit too general for me sometimes. The paper on the residual alcohol in various recipes got me real excited for example. Do you have any recommendations of books, papers, articles or websites (in that order: D) I would greatly appreciate it
reply
Hey Adam. Love your videos and the science side of it. In your video on cooking with alcohol i saw that you also own the book by H McGee. I love that book, what im missing however is more specific information on the processes happening during the actual cooking of a defined recipe. In other words, McGee is a bit too general for me sometimes. The paper on the residual alcohol in various recipes got me real excited for example. Do you have any recommendations of books, papers, articles or websites (in that order: D) I would greatly appreciate it
reply
Andrew Combs
I have heard that adding some water to the garlic powder and letting it sit for a bit will enhance it's flavor. I wonder if giving the frozen garlic more time to sit would up it's flavor as well. As it warms up it could accelerate allicin production? Personally I have some hygiene concerns with pre-peeled garlic. I've heard allegations that it is sometimes peeled by hand or even by mouth in places where workers are cheaper than peeling machines. I wouldn't feel comfortable buying it unless I knew where it was peeled.
reply
I have heard that adding some water to the garlic powder and letting it sit for a bit will enhance it's flavor. I wonder if giving the frozen garlic more time to sit would up it's flavor as well. As it warms up it could accelerate allicin production? Personally I have some hygiene concerns with pre-peeled garlic. I've heard allegations that it is sometimes peeled by hand or even by mouth in places where workers are cheaper than peeling machines. I wouldn't feel comfortable buying it unless I knew where it was peeled.
reply
FireCracker3240
I love fresh garlic, and the process of peeling & slicing it it is something I actually enjoy (I know, I'm weird. Adam is, of course, right. I rant out the other week and had to use garlic powder. It definitely changed the flavor of the dish, which did not turn out as good as it has in the past. I've used that canned garlic before (in my former life, before I was a Level 2 Home Cook, before I knew better, and it's absolutely terrible. It must be the preservatives, because it just does not taste the same.
reply
I love fresh garlic, and the process of peeling & slicing it it is something I actually enjoy (I know, I'm weird. Adam is, of course, right. I rant out the other week and had to use garlic powder. It definitely changed the flavor of the dish, which did not turn out as good as it has in the past. I've used that canned garlic before (in my former life, before I was a Level 2 Home Cook, before I knew better, and it's absolutely terrible. It must be the preservatives, because it just does not taste the same.
reply
Farid Arridho
Usually the fried rice in indonesia have already crushed fresh garlic mixed in fried rice seasoning. But There is some of my favorite fried rice food stall in my town, he is using freshly chopped garlic when he cooking fried rice. Also, he didn't use garlic into the seasoning before. So, when I eat it, it's delicious but my throat is too hot. Even I order 3 glass of iced tea
reply
Usually the fried rice in indonesia have already crushed fresh garlic mixed in fried rice seasoning. But There is some of my favorite fried rice food stall in my town, he is using freshly chopped garlic when he cooking fried rice. Also, he didn't use garlic into the seasoning before. So, when I eat it, it's delicious but my throat is too hot. Even I order 3 glass of iced tea
reply
Iron Arm
Taste isn't the only reason to use fresh garlic. Jarred minced garlic often has preservatives. Also, the nutritional value of garlic is diminished the more you mess with it. Cooking it too much, preserving it, etc. Garlic is a super food, but moreso when you don't mess with it. Always use raw garlic. It's not hard.
reply
Taste isn't the only reason to use fresh garlic. Jarred minced garlic often has preservatives. Also, the nutritional value of garlic is diminished the more you mess with it. Cooking it too much, preserving it, etc. Garlic is a super food, but moreso when you don't mess with it. Always use raw garlic. It's not hard.
reply
Chevalerezk
The fact that the pre peeled garlic is packaged in unnecissary plastic makes me shy away from it and opt for the fresh garlic instead. It seems similar to those oranges packed in plastic boxes for the sake of using plastic. I dont even know if the pre peeled garlic is available here in Sweden.
reply
The fact that the pre peeled garlic is packaged in unnecissary plastic makes me shy away from it and opt for the fresh garlic instead. It seems similar to those oranges packed in plastic boxes for the sake of using plastic. I dont even know if the pre peeled garlic is available here in Sweden.
reply
Elleape
You should try other types of garlic if you can find it. In most grocery stores they only carry California White garlic. There are some garlics that aren't as hot as when fresh. Additionally, check out roasting garlic, it gives an absolutely amazing soft and mellow spreadable clove.
reply
You should try other types of garlic if you can find it. In most grocery stores they only carry California White garlic. There are some garlics that aren't as hot as when fresh. Additionally, check out roasting garlic, it gives an absolutely amazing soft and mellow spreadable clove.
reply
Add a review, comment
Other channel videos
