My takeaways after watching the whole thing:
As soon as garlic’s cells are destroyed (cut, smashed, pressed) the process that creates allicin, the main compound responsible for fresh garlic’s flavor and aroma, starts and peaks after 1 min. So, use garlic as freshly as possible.
Dried, or otherwise preserved garlic loses the allicin as it is very volatile. You still get a garlic like flavor from them, but it’s always inferior to fresh. However, if you’re cooking something where garlic is not the main flavor that is likely ok (only noticable in direct comparison).
I also made the cilantro chicken he used for a taste test yesterday and it was da bomb! Here’s the recipe:
Marinade chicken thighs with a paste of:
- 4" ginger
- 1.5 lemon’s juice
- garlic
- salt
Brown over medium high heat in neutral oil.
Top with Sauce, blended:
- 2 roma tomatoes
- green chillies
- squirt of tomato paste
- half bunch cilantro
- salt
After a few min finish with whole milk yogurt. Serve with rice, garnish with fresh cilantro.
In summary, the video is a bit slow at times (could probably have been a 20min video), but the information contained was interesting and helpful for anyone cooking with garlic :)
Pics for the recipe:
I quite enjoy the place where science and cooking meet, as long as it it something that will actually make my food taste better :)
I’m sure you’ve watched more of Ethan’s stuff but he has some really good recipes and likes to combine the science and cooking!
I actually haven’t watched his other videos but certainly will watch more :)
@marco Fair point :)