Does Fresh Garlic actually taste better than Garlic in a Jar?
youtu.be
Thank you to Graza for sponsoring this video. Use code 'ETHAN' for $5 off your order of olive oil ➡️ https://www.graza.co/ethan🌳 Join the Pickled Onion Clu...

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:

Cooking

Finished

  • p1z
    15·
    1 year ago

    If anyone is interested: within the cells of the garlic clove, the two precursor molecules of allicin (alliin and an enzyme called alliinase) are kept separate. Alliin is stored within the cytosol of the cell, whereas the alliinase enzyme is sequestered in bubbles called vacuoles. When the cell wall and vacuole is disrupted through crushing or chopping (or attack by insects, fungi etc) the two molecules meet and react, eventually forming the short lived molecule allicin, which as has been pointed out, contributes significantly to garlic’s characteristic aroma and flavour.

    Incidentally, the compartmentalisation of the allicin precursors protects the garlic plant from self harm. As the allicin molecule is highly reactive, collateral damage to the plant’s own cells is localised only to sites of tissue damage from microbes and other attackers.

    • marco@beehaw.orgOPEnglish
      4·
      1 year ago

      Thanks! That is all covered in the video, I just left it out of my summary :)