As a garlic farmer it always saddens me that they don't bother to explain the physical structure of the garlic in these kinds of videos. All alliums have some form of the compounds allicin and allicinase but with garlic they are held in separate cells. So the reason the flavor gets stronger is because you are bursting more cells and mixing the two compounds in greater quantities. It's a lot like a glowstick. An onion, by comparison, the two compounds are inside the same cell. That's why the direction you cut an onion (with the grain or against it) determines how much of the two compounds mix. But because they are held in separate cells the reaction is more pronounced in garlic. It takes 20-30-ish seconds for the reaction to take place so if you cut directly into heat you aren't giving it time to do it's thing. This is because heat breaks down the compounds, both pre-mix and post mix. Some garlic varieties can actually survive low temp roasting without losing flavor. But if you want the best flavor, add the garlic at the end of the cooking process, or if you want the mellow suffused flavor do it half and half. There are some 150-200+ varieties of garlic that can be divided into groups in a number of ways, but basically there are three evolutionary lines that gourmands and growers divide into 11 or so subgroups. A curiosity of garlic is that no wild garlic exists so we don't know where it actually evolved. There are two genetic epicenters, one in south-central Asia and another in the Middle East. Each variety is adapted to a slightly different climate or is more tolerant of various climatic differences and due to this some varieties simply will not grow where the winters are not cold enough. By the same token, some of the warmer varieties (creoles and turbans) will not do well up North. But also due to this, there is a slight yearly variation in the flavor in even the same variety that is dictated by the climate, much like wine is affected by the growing conditions of the grapes. Some varieties are very spicy kind of like mustard, but others aren't spicy at at all. Some are mild and sweet with high sugar content and high solids, others are rank and stinky like garlic is supposed to be. Some store well, others, like the Asiatics, do not store well. But in the end, they are all garlic. There are some varieties that have a kind of wang to them, though. But the harvest time dictates whether or not the flavor is more pronounced or the storage qualities are improved, as it's a trade off. You can't have both (though the storage qualities can be adequate, you don't have to store it for two years honestly, though silverskins can last that long). However, the part that always frustrates me the most, is because culinary artists prefer larger bulbs those are the ones that people seem to want. It's pure laziness as the smaller cloves have more flavor packed into them. As the clove grows in size the flavor is diluted, it's a non-linear relationship. So bigger is not better, it's actually milder with a higher solids content. But the garlic you buy at the store is either mass produced in California or imported from some other country and neither compares to anything a small-medium craft garlic farmer will produce. The strength of the flavor is 10-30 times stronger than the stuff you get at the store, so while it takes longer to peel the tiny cloves, you actually don't need as much of it. It's real easy to overpower traditional recipes with gourmet garlic. This is the best book on the subject: Amazon wants $20 more than this garlic farm charges for it. filareefarm.com/the-complete-book-of-garlic-a-guide-for-gardeners/
Agree, there are way too many subspecies of garlic. I personally hate the big bulbs imported from China and Spain, there is no flavour. As true patriot I love Czech garlic, especially the kinds with hard stem. It usually has more flavour in one clove. If Frank tried to smash these with his hand it would be really painful. It was sad to see that people started to prefer cheaper imported garlic, but after decade or two they are comming back to local production. This had led to local variants increase their price by 300% in one year for the end customer, but people were still buying it like crazy.
Wow! Thank you for making me more aware of garlic varietals! Will definitely see if I can find any local garlic farmers and the out their stock. I'm a huge pungent garlic fan so would love to try out some of the really strong stuff. :D
Nothing I love more than when people just share their passion about something like this. Always pick up something new and learn more about what l already knew, and now I'm going to judge every bulb of garlic I hold in a completely new way. Awesome stuff!
Greetings Frank from Melbourne, Australia. There's one really great method of processing garlic that you've left out. It's an absolute pain in arse and a bit time consuming, but pulverising the cloves of garlic using a mortar and pestle gives you the most knock out garlic flavour ever possible. Adding a bit of rock salt also helps the process. Another benefit of this processes that there is no waste and if you do it right and take your time to pulverise it , you end up with a beautiful smooth creamy garlic paste, and like I mentioned before, the taste is truly in another dimension. Happy new year everyone.
I only use this method for a traditional portuguese soup that is basically dumping hot water with olive oil on a garlic processed liked this with a bit of salt and coriander, then serving with a very goopy poached egg. It's divine and I've tried the minced and sliced versions and it's not the same, at all.
Not exactly raw if they're roasted but he did say that roasted garlic on the mellow end of the taste/smell spectrum. (I'll agree that roasted garlic is delicious, makes it kinda sweet and very mild)
Man, I love this video!!! Thanks Chef Frank!! I usually mince my garlic, but a couple months ago, I put a bunch of whole garlic gloves into a foil pan, covered it with olive oil and sea salt, sealed it and baked on 425 F, for around 75 minutes. Not only is the baked garlic amazing, but I reserve the oil in a jar and use it for all types of things (I kept both in the refrigerator). Instead of butter, I'll use a tablespoon of that garlic oil for my eggs or other things I'm sautéing. AND, *my 8 year old granddaughter loves the baked garlic.* She put it on whole wheat Ritz crackers and had that as a snack. That tells you how good it is!
In prison, dinner was always a big thing. We had a pasta course and then we had a meat or fish. Paulie did the prep work. He was doing a year for contempt, and he had this wonderful system for doing the garlic. He used a razor, and he used to slice it so thin that he used to liquefy in the pan with just a little oil. It was a very good system.
Frank, I love you. Seriously. The way you present and teach things shows pure love for cooking, respect for ingredients and most of all, a passion for teaching. This combination is very, very rare and I really appreciate you taking your time and teaching people not only how to cook, but also why to cook a certain way. Thank you!
I love how he just casually skipped over the most common and quickest garlic peeling method: lightly smashing it with a knife and getting rid of the skin.
His garlic looked to be fairly well ripe since the skin came off so easy with his fingers especially since he smashed the whole bulb first which got rid off some of them already.
Being Korean, I tried eating all of the above, even the jarred garlic. In addition, I also tried eating sliced and even a whole garlic that was not cooked. Although not everybody does in Korea, it is quite common. Using minced garlic in a jar or package is quite common Korea considering the amount of garlic we put in our food. Trying to mince garlic everytime I cook is almost impossible because using one or two tablespoon of garlic is considered a minimum. I prefer using a food blender to mince(?) my garlic in a batch and store it in a bottle. Just wanted to share my experience with you all.
@photag216 Me too! I buy the biggest jar of garlic I can find and it still doesn't last forever, I use a lot. I don't mind the actual chopping and peeling, but I HATE chopping garlic because of the stickiness, I can't stand it. And with the amount of garlic I use, the stickiness and the smell permeating my hands would just be too much.
Ever since I got into chinese cooking garlic ain't just a background flavour no more. With green beans and dried chili's for example it is delicious to have the garlic deliver that initial hit of flavour.
I think he's doing jar garlic a bit of a disservice. Jar garlic finds itself in a lot of Chinese restaurants and the food is still bomb. Probably the wok blasts away any of the weird flavours.
Frank I finished Anthony Bourdain's book earlier today where he says that garlic quote and now I'm here and you're saying it too! The world is a magical place
I am watching this video… Frank: “…just please please please don’t use the stuff in the jar, cut it fresh or I am gonna come to your house…” Me: drop everything, run to the supermarket, and buy all the Garlic jars I can find My gf: “What are you doing with all of the Garlic jars??” Me: “I am waiting for Frank”
I was actually kinda annoyed though 😅 with my depression I so rarely feel up to cooking, I sometimes don’t feel up to eating much less cooking (I adore milk for my depression cause if it’s milk vs literally nothing, milk is better), so it is woefully impractical for me to just have a bulb of garlic around cause I’ll barely get to it before it starts to sprout 🌱 if at all
@@SerenityM16 Yeah I feel that. I also have tons of issues with standing for more than 5 minutes and my hands don't work very well so I kinda have to utilize pre-prepped stuff. I doubt he's referring to people who more so need it- more so people who are genuinely trying to take an easy way out.
I think it's also important to mention the type of acid you use will also cut down the strength of the garlic flavor. I've done this with making my own tahini paste - you can blend entire bulbs of raw garlic with lemon juice and the flavor will come out surprisingly muted. So, if you do end up making something too garlicky, if you can add a little acid like lemon, it might help
You forgot `mortar and pestle` to create garlic paste. It is very common in Indian dishes and curries. Take some roughly chopped garlic and add a bit of water and grind it to a very fine paste. You can do similar with ginger for equally soft consistency that will blend really well with your dishes. Personally I usually finely chop (if it's only a single clove) or use a garlic press for larger quantities. And then more effort when ground to a paste for curries and such.
Ohhh yeah, I love to do this when I make any herb butter that includes garlic. Yes, you get a super intense flavour and really have to go easy in the amounts. It's the one case where one clove might absolutely be enough lol But I like the way this completely processed garlic develops and mellows out when cooked with, without losing some of that strong "punch" you might be after in your garlic bread, meat or veggie roast, etc
I make a lot of curry so I’m forever making garlic paste or garlic and ginger paste. I use a Nutri Bullet, throw the garlic and ginger in as big chunks with some oil and a drop of water then blitz it to a paste. Perfect in curry.
A variation in the mortar and pestle method. Add a pinch of salt to the skinned cloves. They won't slide off. We also add ginger and in the end a dry masala to absorb the oils and the liquids. Works good for curries.
I can confirm that he will come to your house. I was trying to be lazy and use jar garlic when he busted my door down and threw the jar through the window.
@@gamerguy3 Frank burst into my house too and after throwing my jar, he put me over his knees and spanked me for being bad. 10/10 recommend getting a jar of garlic.
Hey Frank. Thanks for the demonstration! In Puerto Rico we have a slightly different method to use garlic though. We crush it with a pistil and mortar with some extra virgin olive oil to add it to our mofongo.
My mother put a whole bulb of garlic whenever she makes lamb stew. We call it stewed garlic. The garlic would generally come out to be pretty sweet and not at all pungent.
This is great information because if you want to be frugal, or you're just lazy and want the max flavor for the least amount of processing, it's good to know how to get more flavor from less garlic. I honestly never realized the cut type made a difference.
Thanks a lot for this comprehensive video on how to utilise garlic, I learned a lot. Alllow me to say that you left out a few other techniques for peeling and crushing garlic: You can peel a clove by putting it inside a small rubber tube, then rolling and pressing it with your palm. I cannot put a video here but there is a common simple tool that is very effective and quick. You can crush a peeled garlic clove and turn it into garlic paste in a mortar, with a pestle. It can be a small and light mortar-pestle made out of wood. You need to put garlic cloves and quite a bit of coarse salt in the mortar. It will become a paste and the garlic flavor scale will be off the chart! 15 out of 10 for example, if that is how you like it. Some uses of garlic need that. Mix about 3 cloves crushed in this way with about two cups of Turkish yoghurt and a pinch of salt (and yes, "yoghurt" is a Turkish word and culinary delight, not Greek, with all due respect and love to my Greek friends and neighbours) and you will get the absolute best sauce in the world which you can put on anything you want. You will not regret it, try it really. Thanks again for the hard work and sincerity you put into this video.
Man, I've been using the jarred stuff for years (in copious amounts I might add) and it's seemed fine to me. Love garlic, so I'll have to give the ole garlic press a whirl.
You missed the ones I use most often. Peeling method: Cut off the stem and crush with the flat of a knife. Best for chopping, pressing, mincing or just leaving it crushed. Grinding method: Take your crushed garlic, add kosha salt and use it as a grinding agent in a pestle and mortar or the flat of a blade into a paste.
Saved this to my favorites!! First time using fresh garlic on my own! I got an access of vine tomatoes and want to make roasted tomatoes and garlic. I'm hoping it comes out well! This video is so helpful!
The little garlic roller thing at the end is actually amazing, I got one for Christmas and it works great! It gives you a perfect mince in 3 seconds, then you just toss it in the dishwasher.
I love mine as well! I start it on my pant leg or something with fabric though so the wheels have a bit of extra grip to cut through the whole clove, but once it's cut through a bit, you can roll it on the counter several times for a nice mince. And you can do 2-3 cloves at once! I clean mine with an old toothbrush.
I used to hate garlic when I was a kid and now I cant live without it 😭. I always have a spicy garlic in my locker so everyone can enjoy a spicy garlic oil or the crunchy fried garlic 😂😁😭
Yeah...kitchen gadgets that are impossible to wash by hand (I don't have a dishwasher) are a no-go for me. And needless work, in any case. Kudos to Frank for adding that practical info in this video: "Pain in the butt to clean." I'd go further, and say the same for the "two bowl" method or the "jar" method. If you're helping me cook, and I ask you to chop garlic, and you start rooting around in the cupboard for bowls...You just volunteered to do dishes. Thanks for the help!
A restaurant I used to go to a couple of years ago used to poach peeled garlic cloves, and then they put it in an acidic marinade, probably overnight. They used it in sallads. Very unusual, mellow and nutty flavor. Quite good actually.
There is one more quick way to peel garlic if there's no neccesity to keep the cloves intact. Just cut off their stem ends and then crush them flat as shown on 3:42. After that the skin goes off easily and usually in one piece.
I saw Claus Meyer, a very popular Danish top chef, on TV take pealed cloves of garlic with whole black peppercorns and boil them in milk, discard the milk and repeat the process several times over. According to him this would give you all the flavour without the sharpness of both pepper and garlic. I’ve never tried it because I don’t mind the sharpness. By the way, I nearly always press garlic. It’s never too strong, because you can just use less. In soups I’ll put in a good deal of whole cloves, and they stay in. The kind of soup I make (in my 21 litre pot - soup is ideal for freezing in smaller portions) will boil for hours, so most of the flavour will have moved from the cloves into the soup.
son: dad, can we have Frank as a cook for my birthday party? dad: no son, he's not gonna accept our offer. son: but dad! dad: wait, maybe this will works...*takes out jarred garlic* Frank: you dare summon me...mortal?
One you missed is steamed garlic, just peeled cloves (I usually do around 3 bulbs worth) and steam them for around 10mins, they taste very subtle and fresh, and can be blended with oil and salt to make an excellent garlic paste.
Pro-tip for the garlic press he didn’t mention here; you can use it to skip the peeling process. Put a skin-on clove in there and press, and the skin stays in the filtered grate intact, you just have to scoop it out in between cloves and keep going
Me, a garlic lover: I use a garlic press, but I feel like the garlic is not strong enough. Let's see what Frank deems stronger Frank: a garlic press will make it the strongest Me: *disappointed*
Well, I don't have garlic press, so I just do it with the old mortar and pestle, and dare I say, Frank's right. It's much2 stronger than just chopped garlic
Maybe you are cooking it wrong. Garlic should be added as the last step if you are frying before any liquid comes in. Do not use high heat and just fry it till it releases its Aroma (smell the nice garlic flavor) after that immediately put in your liquid and dont let it fry any further. Once it turns more brownish you lose the nice pungency
I tried the garlic jar and agree with you. Was listening to this video on my way to buy garlic. I typically use a press at home and jonesing for some roasted garlic. Healthier than vitamin C!
I’ve stopped peeling the garlic cloves if I use a garlic press. The reason is that the peel will help minimise the messy part with the garlic remains stuck in the holes of the press.
I figured this out by accident one day when I was in a rush and forgot to peel. It gave me the same feeling I had gotten when, at the age of nine or ten, I stumbled onto the 1-2 warp zone in Super Mario Bros. Just this warm feeling of magic and discovery.
This is great, but you need a really good press. The skins increase the resistance of the garlic and you can easily break a press doing this. I broke one (not even a very cheap one) this way, but my current one can handle it fortunately.
@@MsJavaWolf Odd, mine are two quite cheap aluminium ones and I’ve never had any issues with them or heard of anyone having problems; apart from the required hand/finger strength (forcing the press to close). But since you mention it, I suppose it might be an issue; I just never thought about it.
I honestly didn't know that processing garlic makes the flavor more intense- I thought it was the opposite, like the more juice stays in the clove, the more flavor it retains? Seemed to make sense! We're a garlic-happy household, so I've just been mincing... man, I might need to get me a garlic press.
I mince an entire head of garlic and pop it into a jar with a little olive oil (enough to coat the garlic bits) and pop it in the fridge. Not only does the flavor strengthen over time, but you'll have easy-access garlic that is pre-chopped and fresh (in comparison to store-bought jarred).
@@AmberTurdsShittyBedsheet I was thinking about doing this but didn't try it yet because supermarket pre-chopped garlic is so bad. How long does it keep in the fridge?
Chef Frank: “If you use a garlic in a jar, I will come to your house and throw that out of the window.” ... Challenge accepted. I wonder how many will do that, just to make sure chef Frank will go to their house. Hahaha
So useful, thank you for all these Chef Proto videos.. just i want to add, to peel garlic you can soak them in water at room temperarure for 15min first and peel later, this is one another method..
I think it'd be a great addition to these vids if you say where you need to keep the ingredient, like do I store garlic just on the counter, a dark cool space or in the fridge? Can I freeze garlic? That would be really useful :)
on the counter is fine unless you have a LOT of it; for long term storage it can be hung or left with your onions etc in that (dry!) cool & dark(ish) place. pretty sure you can freeze it but idk what that'd do to the flavour, as i've never seen frozen garlic . try it! (edit: i realised that this works in my climate - the uk, idk if it's suitable for wetter/hotter places)
@@cheesybellend6842 _... keep products where you find them in the store ..._ Excellent logic. Just like when you're buying plants, if the store has them in full sun, or full shade, that's a hint as well.
From a health perspective, the press wins out! The active "health" ingredient in garlic, the chemical called allicin, shows up when garlic is chopped or crushed; that allows an enzyme called alliinase to mix with and convert alliin into allicin, which is also responsible for the aroma of fresh garlic. This is why the more it is cut up, the stronger the flavor, and the stronger the health benefits. I'm a 11-flavor scale kinda guy. When I want to cook with garlic and I know I'll be around people, I make sure they get to share the meal with me!
I hate Tiktok, but I can respect the usage of how some people promote or show their ways. At LEAST there is someone that I can actually look at on Tiktok, thanks Frank for enlightening the mood!
Great video, all i needed was the explanation on whats the difference between the chopping styles, and the video was explained really well would recommend this mans tips 🙂
One more think, keep these videos going man theyre very interesting to watch and im very interested in cooking and this added something to my brain and i hope the rest do
Frank: Don't use the stuff in the jar. Cut it fresh. Me: Alright Frank _how about I do anyway?_ Frank: Or I'm gonna come to your house.. Me: Oh sh- Frank: ..take your jar, and throw it out. Me: O-Oh.. You got me there. I'm not ready to see my backyard turns into a garlic farm overnight.
Thanks for the methods on getting the cloves out of the bulb AND the easier ways to peel the garlic cloves. I like to make pickles and require whole cloves for that. This video will help a lot.
I love garlic and use it in almost ever meal and would probably even eat it in my ice-cream lol. I have over the years learned a few things that help knock the garlic smell after eating it such as things to drink like lime-aid with honey.
I'm always a little sad when the things that make my bad days doable are so looked down upon. Sometimes things like jarred garlic mean I can make myself a nice meal by saving a step of chopping. It doesn't seem like a lot of energy until you actually have a chronic condition or auto-immune disease (or, lucky me, BOTH) that sap your energy and you need a short cut if you want to cook yourself something. I tend to use fresh garlic on good days and jarred garlic on less-than-good. Bad days I just don't eat.
THIS! I have two things working against me. Some days everything is great and I could do everything from scratch...and some days it takes all the energy I have to even think about cooking. I don't care how "lazy" it makes me, jarred garlic is one of the corners I cut to still be able to cook when Im having a bad day
yeah it’s one thing to say “jarred garlic is low-quality and i’d advise avoiding it” and another thing to moralise the issue by making it about “laziness.” i’m sure the intention wasn’t to say “disabled people don’t deserve to have one of the most universal flavouring agents out there because they are disabled” and yet … like you i usually just don’t eat on the worst days, especially because my health issues include stomach problems. the shaming of shortcuts doesn’t help with all that.
Maybe try to make your own jarred garlic. One day peel 2-3 garlic heads, put them in a food processor with some oil and seasoning, and store in a jar in your fridge. This way when you need it, you’ll have a great pack of ready to go garlic. Also saw this lifehack on tiktok 😁
ehh, hes wrong anyways, is it the best garlic, no but it works, and if you want to use it, then use it, his opinion on the mater means less than dirt. it always upsets me when someone looks down on things like this. it has its uses just like most things like it.
I knew this guy Paulie and he had this wonderful system for doing the garlic. He used a razor and he used to slice it so thin that it would liquefy in the pan with just a little oil. It was a very good system
I peeled an entire sleeve, 26 bulbs yesterday. I put them in a 3 litre glass jar and shook vigorously for about 10 minutes. Then dumped the lot into a large bowl and picked out the loose cloves and placed them in water. Then I picked out the clean cloves. Then I picked out the cloves that still had some covering on them by pinching lightly to pop out of the skin. I dried them thoroughly, filled two mason jars and toped them off with olive oil. It took about 30 minutes.
a micro-plane is a lot like a carpenters rasp except for the fact that your mom will end your existence if you use her micro-plane to finish a woodcarving project.
In France, we also have the méthode we call « en chemise » , when I cook something, I put the garlic without peeling , and after a long time cooking, I get back the garlic, peel it (very easy cooked) , and Juste crushed it. It is very easy to crushed into a mash , and it have a soft taste of garlic, delicious !
You can peel garlic cloves pretty easily by peeling them from the stem, like a monkey does with a banana. If you don't need the clove intact then bashing it open is marginally quicker.
8:16 to 8:22 you could have rhymed it like: on a flavor scale from zero to ten, it goes in the bin. also a method used locally in Gaza is simply using a mortar and pestle, the end result is somewhere between rough chopped, and minced, it has its pros and cons, pro: it's easier and safer than a knife or a mandolin. con: sometimes it could leave the bowl, or squeeze some of its juices in your eye ... not as painful as pepper and onion, but still annoying/painful.
So happy how this came out. Such a fun video to shoot.
Love you Frank
Hello Sir 👋
Frank! The man!
x'ept the part where they gave you a double sided razor blade
hi frank!
As a garlic farmer it always saddens me that they don't bother to explain the physical structure of the garlic in these kinds of videos. All alliums have some form of the compounds allicin and allicinase but with garlic they are held in separate cells. So the reason the flavor gets stronger is because you are bursting more cells and mixing the two compounds in greater quantities. It's a lot like a glowstick. An onion, by comparison, the two compounds are inside the same cell. That's why the direction you cut an onion (with the grain or against it) determines how much of the two compounds mix. But because they are held in separate cells the reaction is more pronounced in garlic.
It takes 20-30-ish seconds for the reaction to take place so if you cut directly into heat you aren't giving it time to do it's thing. This is because heat breaks down the compounds, both pre-mix and post mix. Some garlic varieties can actually survive low temp roasting without losing flavor. But if you want the best flavor, add the garlic at the end of the cooking process, or if you want the mellow suffused flavor do it half and half.
There are some 150-200+ varieties of garlic that can be divided into groups in a number of ways, but basically there are three evolutionary lines that gourmands and growers divide into 11 or so subgroups. A curiosity of garlic is that no wild garlic exists so we don't know where it actually evolved. There are two genetic epicenters, one in south-central Asia and another in the Middle East. Each variety is adapted to a slightly different climate or is more tolerant of various climatic differences and due to this some varieties simply will not grow where the winters are not cold enough. By the same token, some of the warmer varieties (creoles and turbans) will not do well up North. But also due to this, there is a slight yearly variation in the flavor in even the same variety that is dictated by the climate, much like wine is affected by the growing conditions of the grapes. Some varieties are very spicy kind of like mustard, but others aren't spicy at at all. Some are mild and sweet with high sugar content and high solids, others are rank and stinky like garlic is supposed to be. Some store well, others, like the Asiatics, do not store well. But in the end, they are all garlic. There are some varieties that have a kind of wang to them, though. But the harvest time dictates whether or not the flavor is more pronounced or the storage qualities are improved, as it's a trade off. You can't have both (though the storage qualities can be adequate, you don't have to store it for two years honestly, though silverskins can last that long).
However, the part that always frustrates me the most, is because culinary artists prefer larger bulbs those are the ones that people seem to want. It's pure laziness as the smaller cloves have more flavor packed into them. As the clove grows in size the flavor is diluted, it's a non-linear relationship. So bigger is not better, it's actually milder with a higher solids content. But the garlic you buy at the store is either mass produced in California or imported from some other country and neither compares to anything a small-medium craft garlic farmer will produce. The strength of the flavor is 10-30 times stronger than the stuff you get at the store, so while it takes longer to peel the tiny cloves, you actually don't need as much of it. It's real easy to overpower traditional recipes with gourmet garlic.
This is the best book on the subject: Amazon wants $20 more than this garlic farm charges for it.
filareefarm.com/the-complete-book-of-garlic-a-guide-for-gardeners/
You seem to like your garlic indeed. Interesting, cheers.
Agree, there are way too many subspecies of garlic.
I personally hate the big bulbs imported from China and Spain, there is no flavour. As true patriot I love Czech garlic, especially the kinds with hard stem. It usually has more flavour in one clove. If Frank tried to smash these with his hand it would be really painful.
It was sad to see that people started to prefer cheaper imported garlic, but after decade or two they are comming back to local production. This had led to local variants increase their price by 300% in one year for the end customer, but people were still buying it like crazy.
Wow! Thank you for making me more aware of garlic varietals! Will definitely see if I can find any local garlic farmers and the out their stock. I'm a huge pungent garlic fan so would love to try out some of the really strong stuff. :D
Man, you're a real garlic connoisseur. Thanks for the wonderful information.
I like mine pressed, flavoring either shawarma sauce or caesar
Nothing I love more than when people just share their passion about something like this. Always pick up something new and learn more about what l already knew, and now I'm going to judge every bulb of garlic I hold in a completely new way. Awesome stuff!
Frank is so professional he has his own channel ProtoCooks
Can you believe he made it from scratch?
Haha
Thank you for the info
Thank you! :D he's a legend 👏
I just subscribe to a new channel thanks for the info
Greetings Frank from Melbourne, Australia.
There's one really great method of processing garlic that you've left out.
It's an absolute pain in arse and a bit time consuming, but pulverising the cloves of garlic using a mortar and pestle gives you the most knock out garlic flavour ever possible.
Adding a bit of rock salt also helps the process.
Another benefit of this processes that there is no waste and if you do it right and take your time to pulverise it , you end up with a beautiful smooth creamy garlic paste, and like I mentioned before, the taste is truly in another dimension.
Happy new year everyone.
I do basically the same thing except just salting the garlic and sliding my knife over it
and you can adjust coarseness depending on recipe!
@Luke Brady, my thoughts exactly, as I always do this with ginger for my curry dishes. Way to go dude, glad you mentioned it.
I only use this method for a traditional portuguese soup that is basically dumping hot water with olive oil on a garlic processed liked this with a bit of salt and coriander, then serving with a very goopy poached egg. It's divine and I've tried the minced and sliced versions and it's not the same, at all.
I use this method when I am making a big pot of red sauce for something like lasagna. It works really well.
Table salt helps too, I'd say it's better than rock salt, I'd say it's quicker for me than slicing or mincing.
I love that he says garlic should be a background flavor. I'm over here roasted mine in the oven then eating them raw after. So gooooo
Not exactly raw if they're roasted but he did say that roasted garlic on the mellow end of the taste/smell spectrum.
(I'll agree that roasted garlic is delicious, makes it kinda sweet and very mild)
@@helenanilsson5666 raw was the wrong word to use. I should have said plain cause I just eat them as is after baking.
Man, if I don't taste garlic, there's not enough.
Raw garlic is great for a cough too :)
Roasted garlic is so jummy
Man, I love this video!!! Thanks Chef Frank!!
I usually mince my garlic, but a couple months ago, I put a bunch of whole garlic gloves into a foil pan, covered it with olive oil and sea salt, sealed it and baked on 425 F, for around 75 minutes. Not only is the baked garlic amazing, but I reserve the oil in a jar and use it for all types of things (I kept both in the refrigerator). Instead of butter, I'll use a tablespoon of that garlic oil for my eggs or other things I'm sautéing. AND, *my 8 year old granddaughter loves the baked garlic.* She put it on whole wheat Ritz crackers and had that as a snack. That tells you how good it is!
This is such a good idea. Thanks for sharing!
In prison, dinner was always a big thing. We had a pasta course and then we had a meat or fish. Paulie did the prep work. He was doing a year for contempt, and he had this wonderful system for doing the garlic. He used a razor, and he used to slice it so thin that he used to liquefy in the pan with just a little oil. It was a very good system.
Is that from The Mafia Cookbook?
@@richiejohnson goodfellas
@@BondandBourne oh yes, of course!
I was reading this unconsciously until “he used a razor” and I was like OH WAIT A MINUTE I KNOW THAT MOVIE! 🤣♥️
I too have seen Goodfellas...
Frank, I love you. Seriously. The way you present and teach things shows pure love for cooking, respect for ingredients and most of all, a passion for teaching. This combination is very, very rare and I really appreciate you taking your time and teaching people not only how to cook, but also why to cook a certain way. Thank you!
What does you mean by respect for ingredients
I love how he just casually skipped over the most common and quickest garlic peeling method: lightly smashing it with a knife and getting rid of the skin.
true, comes right off
His garlic looked to be fairly well ripe since the skin came off so easy with his fingers especially since he smashed the whole bulb first which got rid off some of them already.
I do this all the time. It's so efficient.
I was going to post the same comment.
Yup, so easy to just cut the butt of the garlic, smash it with the knife or hand and put in a press.
Being Korean, I tried eating all of the above, even the jarred garlic. In addition, I also tried eating sliced and even a whole garlic that was not cooked. Although not everybody does in Korea, it is quite common. Using minced garlic in a jar or package is quite common Korea considering the amount of garlic we put in our food. Trying to mince garlic everytime I cook is almost impossible because using one or two tablespoon of garlic is considered a minimum. I prefer using a food blender to mince(?) my garlic in a batch and store it in a bottle. Just wanted to share my experience with you all.
Yup! I use the jarred stuff every day for the same reasons. I'm not Korean, but I use plenty of garlic in every dish. It gets the job done!
@photag216 Me too! I buy the biggest jar of garlic I can find and it still doesn't last forever, I use a lot. I don't mind the actual chopping and peeling, but I HATE chopping garlic because of the stickiness, I can't stand it. And with the amount of garlic I use, the stickiness and the smell permeating my hands would just be too much.
Frank grows his own garlic for this video 🙌🏻
Frank probably grows garlic in pots on a windowsill
Thanks for this. I cut the whole bulb in half across the middle. Leant on the two halves. Topped n tailed them. Voile! 100pc success. Super grateful.
Ever since I got into chinese cooking garlic ain't just a background flavour no more. With green beans and dried chili's for example it is delicious to have the garlic deliver that initial hit of flavour.
I think he's doing jar garlic a bit of a disservice. Jar garlic finds itself in a lot of Chinese restaurants and the food is still bomb. Probably the wok blasts away any of the weird flavours.
@@chuang4254 you’re right about that last part
@A M truuee. My relatives put it in everything und so do my mum and i too. It just goes so well with a whole lot of georgian stuff
Frank I finished Anthony Bourdain's book earlier today where he says that garlic quote and now I'm here and you're saying it too! The world is a magical place
Everybody just loves Frank..
He's the best!
As we should
we love him very much!!
For a garlic lover like myself this kind of videos are absolute gold !!
Love garlic and love any video with Frank, win win!
I learn so much from Frank. A really good teacher. Informative and fun.
What I learned from this video is if you want Frank to visit you, buy a jar of chopped garlic
I’ve never seen this man in my house so I see nothing wrong with chopped garlic.
@@Stonepotwaffles (knocks on door) 🤣😂
My thoughts exactly!!
And you won’t see that Jar ever again
I’m so glad he finished growing the garlic and forging his own knives and other implements to shoot this video. Well worth the wait!
I am watching this video…
Frank: “…just please please please don’t use the stuff in the jar, cut it fresh or I am gonna come to your house…”
Me: drop everything, run to the supermarket, and buy all the Garlic jars I can find
My gf: “What are you doing with all of the Garlic jars??”
Me: “I am waiting for Frank”
Already bought my whole supermarket empty.
Still waiting Frank!!!
I was actually kinda annoyed though 😅 with my depression I so rarely feel up to cooking, I sometimes don’t feel up to eating much less cooking (I adore milk for my depression cause if it’s milk vs literally nothing, milk is better), so it is woefully impractical for me to just have a bulb of garlic around cause I’ll barely get to it before it starts to sprout 🌱 if at all
@@SerenityM16 Yeah I feel that. I also have tons of issues with standing for more than 5 minutes and my hands don't work very well so I kinda have to utilize pre-prepped stuff. I doubt he's referring to people who more so need it- more so people who are genuinely trying to take an easy way out.
Plot twist the girl friend is imaginary just like the situation
@@fatimaahmed9901 😆😂
I am soooo glad you guys did a post about this!!! I would always say the way you cut it, changes the flavor
Well well well not only did I learn the different levels of garlic flavor but Frank made me laugh while doing so. Thank you, Frank
I think it's also important to mention the type of acid you use will also cut down the strength of the garlic flavor. I've done this with making my own tahini paste - you can blend entire bulbs of raw garlic with lemon juice and the flavor will come out surprisingly muted. So, if you do end up making something too garlicky, if you can add a little acid like lemon, it might help
I'm glad you said that! I didn't know that.
You forgot `mortar and pestle` to create garlic paste. It is very common in Indian dishes and curries.
Take some roughly chopped garlic and add a bit of water and grind it to a very fine paste. You can do similar with ginger for equally soft consistency that will blend really well with your dishes.
Personally I usually finely chop (if it's only a single clove) or use a garlic press for larger quantities. And then more effort when ground to a paste for curries and such.
Ohhh yeah, I love to do this when I make any herb butter that includes garlic. Yes, you get a super intense flavour and really have to go easy in the amounts. It's the one case where one clove might absolutely be enough lol
But I like the way this completely processed garlic develops and mellows out when cooked with, without losing some of that strong "punch" you might be after in your garlic bread, meat or veggie roast, etc
I make a lot of curry so I’m forever making garlic paste or garlic and ginger paste. I use a Nutri Bullet, throw the garlic and ginger in as big chunks with some oil and a drop of water then blitz it to a paste. Perfect in curry.
Ik this is an older comment but I tried this today in my Pakistani boyfriend's curry and it was DELICIOUS AND HE LOVED IT
A variation in the mortar and pestle method. Add a pinch of salt to the skinned cloves. They won't slide off. We also add ginger and in the end a dry masala to absorb the oils and the liquids. Works good for curries.
I'm glad to see this because everyone I know just uses frozen or jarred for the paste
Frank is the reason we all started coming back to this channel years ago. He and Lorenzo keep me subscribed.
I can confirm that he will come to your house. I was trying to be lazy and use jar garlic when he busted my door down and threw the jar through the window.
What happened after?
@@gamerguy3 Frank burst into my house too and after throwing my jar, he put me over his knees and spanked me for being bad. 10/10 recommend getting a jar of garlic.
@@BbGun-lw5vi that's... kinky o.O
As for those eye holes aw jeez don't get me started
I've used the rolling cutter for years. LOVE IT! It's the only way I ever cut garlic.
Hey Frank. Thanks for the demonstration! In Puerto Rico we have a slightly different method to use garlic though. We crush it with a pistil and mortar with some extra virgin olive oil to add it to our mofongo.
i LOVE pressed garlic, been making salads with it for years. I want my food to have enough garlic it makes my eyes water.
My mother put a whole bulb of garlic whenever she makes lamb stew. We call it stewed garlic. The garlic would generally come out to be pretty sweet and not at all pungent.
I love garlic! The only thing I haven't put garlic in is cake.....Yet. 😏
@@dr.braxygilkeycruises1460 my mother makes fish cakes with garlic 😋
@@dr.braxygilkeycruises1460 hahahahahah my niece say: you put garlic on everything expect milkshake hahaah
This is great information because if you want to be frugal, or you're just lazy and want the max flavor for the least amount of processing, it's good to know how to get more flavor from less garlic. I honestly never realized the cut type made a difference.
“You taste like garlic”
-Frank 2021
I love fresh garlic. Mince it, take a tea spoon of it and put it in a cup of jogurt. It’s great with baked potato and during winter to fight colds.
I absolutely love garlic! There is never enough garlic! haha 😍😍
Always a good time with Frank. Useful, too.
I’ve learned so much from Frank on this channel! I had to learn to cook on my own and these videos are super helpful!
Thanks a lot for this comprehensive video on how to utilise garlic, I learned a lot. Alllow me to say that you left out a few other techniques for peeling and crushing garlic: You can peel a clove by putting it inside a small rubber tube, then rolling and pressing it with your palm. I cannot put a video here but there is a common simple tool that is very effective and quick. You can crush a peeled garlic clove and turn it into garlic paste in a mortar, with a pestle. It can be a small and light mortar-pestle made out of wood. You need to put garlic cloves and quite a bit of coarse salt in the mortar. It will become a paste and the garlic flavor scale will be off the chart! 15 out of 10 for example, if that is how you like it. Some uses of garlic need that. Mix about 3 cloves crushed in this way with about two cups of Turkish yoghurt and a pinch of salt (and yes, "yoghurt" is a Turkish word and culinary delight, not Greek, with all due respect and love to my Greek friends and neighbours) and you will get the absolute best sauce in the world which you can put on anything you want. You will not regret it, try it really. Thanks again for the hard work and sincerity you put into this video.
Man, I've been using the jarred stuff for years (in copious amounts I might add) and it's seemed fine to me. Love garlic, so I'll have to give the ole garlic press a whirl.
It will make a huge difference. I keep a jar around to supplement fresh garlic flavor in huge pots of food, but nothing beats fresh minced garlic!
The garlic press is super easy to use, you just have to remember to buy the fresh garlic when shopping for your ingredients.
AWESOME!!! Everything I have learned (thanks to UA-cam) and implemented for years.
You missed the ones I use most often.
Peeling method: Cut off the stem and crush with the flat of a knife. Best for chopping, pressing, mincing or just leaving it crushed.
Grinding method: Take your crushed garlic, add kosha salt and use it as a grinding agent in a pestle and mortar or the flat of a blade into a paste.
You sir are a true chef
This
Saved this to my favorites!! First time using fresh garlic on my own!
I got an access of vine tomatoes and want to make roasted tomatoes and garlic. I'm hoping it comes out well! This video is so helpful!
I use garlic most of the time, love it.
Garlic bulbs thrown into a Cajun seafood crawfish boil are tremendously delicious!
Chef Frank is an automatic like
The little garlic roller thing at the end is actually amazing, I got one for Christmas and it works great! It gives you a perfect mince in 3 seconds, then you just toss it in the dishwasher.
I love mine as well! I start it on my pant leg or something with fabric though so the wheels have a bit of extra grip to cut through the whole clove, but once it's cut through a bit, you can roll it on the counter several times for a nice mince. And you can do 2-3 cloves at once! I clean mine with an old toothbrush.
This ace of a chef is a great teacher. How much I would have wanted to attend his school!
I used to hate garlic when I was a kid and now I cant live without it 😭. I always have a spicy garlic in my locker so everyone can enjoy a spicy garlic oil or the crunchy fried garlic 😂😁😭
Yeah...kitchen gadgets that are impossible to wash by hand (I don't have a dishwasher) are a no-go for me. And needless work, in any case. Kudos to Frank for adding that practical info in this video: "Pain in the butt to clean." I'd go further, and say the same for the "two bowl" method or the "jar" method. If you're helping me cook, and I ask you to chop garlic, and you start rooting around in the cupboard for bowls...You just volunteered to do dishes. Thanks for the help!
A restaurant I used to go to a couple of years ago used to poach peeled garlic cloves, and then they put it in an acidic marinade, probably overnight. They used it in sallads. Very unusual, mellow and nutty flavor. Quite good actually.
Correct on all points and superbly described and demonstrated.
There is one more quick way to peel garlic if there's no neccesity to keep the cloves intact. Just cut off their stem ends and then crush them flat as shown on 3:42. After that the skin goes off easily and usually in one piece.
great tip
Yeah, other methods are almost useless (worthless) on thai garlic, except this.
I saw Claus Meyer, a very popular Danish top chef, on TV take pealed cloves of garlic with whole black peppercorns and boil them in milk, discard the milk and repeat the process several times over. According to him this would give you all the flavour without the sharpness of both pepper and garlic. I’ve never tried it because I don’t mind the sharpness.
By the way, I nearly always press garlic. It’s never too strong, because you can just use less. In soups I’ll put in a good deal of whole cloves, and they stay in. The kind of soup I make (in my 21 litre pot - soup is ideal for freezing in smaller portions) will boil for hours, so most of the flavour will have moved from the cloves into the soup.
son: dad, can we have Frank as a cook for my birthday party?
dad: no son, he's not gonna accept our offer.
son: but dad!
dad: wait, maybe this will works...*takes out jarred garlic*
Frank: you dare summon me...mortal?
I like how your comment implies that once Frank gets a look at your dad he'll have to make a double-take and question if your dad really is mortal.
I am following you chef on Tiktok
Thank you very much everyone for making such helpful videos in this channel
🙏🙏❤️❤️😄😄🇳🇵🇳🇵🇳🇵
One you missed is steamed garlic, just peeled cloves (I usually do around 3 bulbs worth) and steam them for around 10mins, they taste very subtle and fresh, and can be blended with oil and salt to make an excellent garlic paste.
That's interesting, never would've thought to do that. Especially lightly steaming them probably preserves a lot of flavor but mellows them out.
@@JB-xl2jc That’s exactly right, they loose their tight oily nature and become soft pillows of garlic goodness, hope you give them a try!
Gonna have to try this. I have a garlic bread idea in mind with this.
Thanks for a few detailed tips I wasn't aware of yet - take care & try to stay out of trouble!
Garlic press all the way, baby!! Married a man who loves garlic, so breath isn't an issue.
As always. Frank has the perfect breakdown
Pro-tip for the garlic press he didn’t mention here; you can use it to skip the peeling process. Put a skin-on clove in there and press, and the skin stays in the filtered grate intact, you just have to scoop it out in between cloves and keep going
I didn't know about the difference in flavor depending on the way garlic is cut...wow that explains lots of my failures...Thx for making me wiser!
Me, a garlic lover: I use a garlic press, but I feel like the garlic is not strong enough. Let's see what Frank deems stronger
Frank: a garlic press will make it the strongest
Me: *disappointed*
Use more garlic
Well, I don't have garlic press, so I just do it with the old mortar and pestle, and dare I say, Frank's right. It's much2 stronger than just chopped garlic
Eat it raw
Maybe you are cooking it wrong. Garlic should be added as the last step if you are frying before any liquid comes in. Do not use high heat and just fry it till it releases its Aroma (smell the nice garlic flavor) after that immediately put in your liquid and dont let it fry any further. Once it turns more brownish you lose the nice pungency
@@daulahiftitah6461 that's how we do it at home precisely bc we feel it's stronger 😊
I tried the garlic jar and agree with you. Was listening to this video on my way to buy garlic. I typically use a press at home and jonesing for some roasted garlic. Healthier than vitamin C!
I’ve stopped peeling the garlic cloves if I use a garlic press. The reason is that the peel will help minimise the messy part with the garlic remains stuck in the holes of the press.
I figured this out by accident one day when I was in a rush and forgot to peel. It gave me the same feeling I had gotten when, at the age of nine or ten, I stumbled onto the 1-2 warp zone in Super Mario Bros. Just this warm feeling of magic and discovery.
This is great, but you need a really good press. The skins increase the resistance of the garlic and you can easily break a press doing this. I broke one (not even a very cheap one) this way, but my current one can handle it fortunately.
@@MsJavaWolf Odd, mine are two quite cheap aluminium ones and I’ve never had any issues with them or heard of anyone having problems; apart from the required hand/finger strength (forcing the press to close).
But since you mention it, I suppose it might be an issue; I just never thought about it.
Thank you!! I learned a few things I didn’t know & I appreciate you doing this great video!!
I honestly didn't know that processing garlic makes the flavor more intense- I thought it was the opposite, like the more juice stays in the clove, the more flavor it retains? Seemed to make sense! We're a garlic-happy household, so I've just been mincing... man, I might need to get me a garlic press.
Chopping/Processing garlic releases the flavour compound that would otherwise be trapped inside!
Garlic press is definitely the most intense in my experience too, I find that one clove can be stronger than even 3 or so cloves of sliced garlic.
I mince an entire head of garlic and pop it into a jar with a little olive oil (enough to coat the garlic bits) and pop it in the fridge. Not only does the flavor strengthen over time, but you'll have easy-access garlic that is pre-chopped and fresh (in comparison to store-bought jarred).
@@AmberTurdsShittyBedsheet I was thinking about doing this but didn't try it yet because supermarket pre-chopped garlic is so bad.
How long does it keep in the fridge?
Really helpful 101 on garlic. More videos from this no-nonsense chef, please!
Chef Frank: “If you use a garlic in a jar, I will come to your house and throw that out of the window.”
...
Challenge accepted.
I wonder how many will do that, just to make sure chef Frank will go to their house. Hahaha
I want to 😂🤣
0/10 am dissatisfied. Used jar garlic and chef frank did not show up.
@@foolishdonut he needs 2-3 business days to get to your house
So useful, thank you for all these Chef Proto videos.. just i want to add, to peel garlic you can soak them in water at room temperarure for 15min first and peel later, this is one another method..
I think it'd be a great addition to these vids if you say where you need to keep the ingredient, like do I store garlic just on the counter, a dark cool space or in the fridge? Can I freeze garlic? That would be really useful :)
on the counter is fine unless you have a LOT of it; for long term storage it can be hung or left with your onions etc in that (dry!) cool & dark(ish) place.
pretty sure you can freeze it but idk what that'd do to the flavour, as i've never seen frozen garlic . try it!
(edit: i realised that this works in my climate - the uk, idk if it's suitable for wetter/hotter places)
Good tip is to keep products where you find them in the store , if it’s in a fridge when you buy it it’s a fridge when you get it home etc
@@cheesybellend6842 _... keep products where you find them in the store ..._
Excellent logic. Just like when you're buying plants, if the store has them in full sun, or full shade, that's a hint as well.
Keep feathering it and following proto, brother.
From a health perspective, the press wins out! The active "health" ingredient in garlic, the chemical called allicin, shows up when garlic is chopped or crushed; that allows an enzyme called alliinase to mix with and convert alliin into allicin, which is also responsible for the aroma of fresh garlic. This is why the more it is cut up, the stronger the flavor, and the stronger the health benefits.
I'm a 11-flavor scale kinda guy. When I want to cook with garlic and I know I'll be around people, I make sure they get to share the meal with me!
I hate Tiktok, but I can respect the usage of how some people promote or show their ways. At LEAST there is someone that I can actually look at on Tiktok, thanks Frank for enlightening the mood!
Another pro tip, you don't need to peel the garlic before using the press :) Been doing it for years now!
My life just got a full 100% better
🤯
Great video, all i needed was the explanation on whats the difference between the chopping styles, and the video was explained really well would recommend this mans tips 🙂
One more think, keep these videos going man theyre very interesting to watch and im very interested in cooking and this added something to my brain and i hope the rest do
Frank: Don't use the stuff in the jar. Cut it fresh.
Me: Alright Frank _how about I do anyway?_
Frank: Or I'm gonna come to your house..
Me: Oh sh-
Frank: ..take your jar, and throw it out.
Me: O-Oh.. You got me there. I'm not ready to see my backyard turns into a garlic farm overnight.
Thanks for moderately improving my garlic bread game
I loved this! Really informative and entertaining, and the bonus was like a mini-crossover! Chef Proto is awesome :)
If you need an 11 flavor, go for roughly cut first and then thoroughly crush together with a few pinches of salt. Love that in my Tsatsiki.
"This is a bulb of garlic, in case you haven't seen one before."
Lmao
Nice to see ya again Mr. Frank.
Thanks for the methods on getting the cloves out of the bulb AND the easier ways to peel the garlic cloves. I like to make pickles and require whole cloves for that. This video will help a lot.
I love garlic and use it in almost ever meal and would probably even eat it in my ice-cream lol.
I have over the years learned a few things that help knock the garlic smell after eating it such as things to drink like lime-aid with honey.
I used to work with a guy who ate cheese and raw garlic sliced on his sandwiches. His teeth dud the mincing. It was strong as hell.
9:45 totally agree with the chef.
"A Microplane is basically a carpenters rasp." **Shows a metal file**
Awesome explanation - I loved all the detail. Thank you.
I'm always a little sad when the things that make my bad days doable are so looked down upon. Sometimes things like jarred garlic mean I can make myself a nice meal by saving a step of chopping. It doesn't seem like a lot of energy until you actually have a chronic condition or auto-immune disease (or, lucky me, BOTH) that sap your energy and you need a short cut if you want to cook yourself something.
I tend to use fresh garlic on good days and jarred garlic on less-than-good.
Bad days I just don't eat.
THIS! I have two things working against me. Some days everything is great and I could do everything from scratch...and some days it takes all the energy I have to even think about cooking.
I don't care how "lazy" it makes me, jarred garlic is one of the corners I cut to still be able to cook when Im having a bad day
yeah it’s one thing to say “jarred garlic is low-quality and i’d advise avoiding it” and another thing to moralise the issue by making it about “laziness.” i’m sure the intention wasn’t to say “disabled people don’t deserve to have one of the most universal flavouring agents out there because they are disabled” and yet … like you i usually just don’t eat on the worst days, especially because my health issues include stomach problems. the shaming of shortcuts doesn’t help with all that.
Maybe try to make your own jarred garlic. One day peel 2-3 garlic heads, put them in a food processor with some oil and seasoning, and store in a jar in your fridge. This way when you need it, you’ll have a great pack of ready to go garlic. Also saw this lifehack on tiktok 😁
ehh, hes wrong anyways, is it the best garlic, no but it works, and if you want to use it, then use it, his opinion on the mater means less than dirt. it always upsets me when someone looks down on things like this. it has its uses just like most things like it.
I'm glad you have enough energy for posts like this left.
I knew this guy Paulie and he had this wonderful system for doing the garlic. He used a razor and he used to slice it so thin that it would liquefy in the pan with just a little oil. It was a very good system
When you crush the garlic it releases what is known as "allicin" which is like a two-part epoxy, am I right Vicenzo?
Iykyk 😄
I peeled an entire sleeve, 26 bulbs yesterday. I put them in a 3 litre glass jar and shook vigorously for about 10 minutes. Then dumped the lot into a large bowl and picked out the loose cloves and placed them in water. Then I picked out the clean cloves. Then I picked out the cloves that still had some covering on them by pinching lightly to pop out of the skin. I dried them thoroughly, filled two mason jars and toped them off with olive oil. It took about 30 minutes.
a micro-plane is a lot like a carpenters rasp except for the fact that your mom will end your existence if you use her micro-plane to finish a woodcarving project.
In France, we also have the méthode we call « en chemise » , when I cook something, I put the garlic without peeling , and after a long time cooking, I get back the garlic, peel it (very easy cooked) , and Juste crushed it. It is very easy to crushed into a mash , and it have a soft taste of garlic, delicious !
I like the silicone garlic peeler tube personally! Works every time, and in a matter of seconds.
Frank your great!! Thank you for sharing .. l’m a newbie and you just graduated me to garlic 101
You can peel garlic cloves pretty easily by peeling them from the stem, like a monkey does with a banana. If you don't need the clove intact then bashing it open is marginally quicker.
I'm a bit disappointed that I didn't see the garlic press rocker that I'm always using. Such a nice tool for quick minced garlic
i love watching this as if im ever using anything besides pressed garlic. Cutting is just too tedious and makes your fingers smell funky!
Yes!
Truffle shaver is a good tool for paper thin slices which I use for example in salads, with olive oil and white balsamic vinegar + seasoning.
8:17 Love a chef with Opinions, especially if they match my own!
Love the editing and Frank seems to be a pretty cool guy, not to mention his competence in cooking.
8:16 to 8:22
you could have rhymed it like: on a flavor scale from zero to ten, it goes in the bin.
also a method used locally in Gaza is simply using a mortar and pestle, the end result is somewhere between rough chopped, and minced, it has its pros and cons,
pro: it's easier and safer than a knife or a mandolin.
con: sometimes it could leave the bowl, or squeeze some of its juices in your eye ... not as painful as pepper and onion, but still annoying/painful.
7:54 😂😂😂 i thought it's a promotion. This way you proved you are the best honest professional chef.