CHOPPING GARLIC
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- Опубліковано 25 жов 2023
- The progression of knife skills! Did we miss any techniques? Garlic press = jail.
Knife seen here : Yoshikane Nashiji Kiritsuke 210mm
Find us, and the knife, on our website! Link on profile! - Навчання та стиль
Love a little blood in my garlic…
It’s so the vampire doesn’t drink your blood
Where did it come from tho
@@dinkelberg2769his thumb 😂
@@andrewbobat it came out of the garlic
@@dinkelberg2769I think it's due to the knife materials
One year of chopping garlic cuts his fingers continues chopping 😂
When garlic is chopped or crushed, it releases an enzyme called alliinase, which catalyzes the formation of allicin from the compound alliin, both of which are sulfur-containing compounds. In the presence of mild steel, like carbon steel, the sulfur can react with iron to form iron sulfides, which may cause discoloration on the blade's surface.
The discoloration can appear as a blue, black, or reddish film or tarnish. This is a surface reaction and is more pronounced with carbon steel knives, which are more reactive than stainless steel due to their higher carbon content and lack of chromium oxide protective layer. The reddish compound you're referring to is likely a form of iron sulfide. This reaction is not harmful, but it can be surprising the first time you see it. Regular maintenance of carbon steel knives, including proper cleaning and drying, can minimize such reactions.
Blood 😂
wth so unsanitary
@@howardfeng9600which perfectly explains why we don’t actually see the knife make contact with his skin, we don’t see any more “blood flow” and why there’s no band aid or show of a wound in later cuts
@@alainasmith04we don’t see it because he cut his thumb, and you can’t see the thumb. Is not even the same piece of garlic in the footage after. Check the cut. Def cut
Bro became so good after 1 year that even the garlic started bleeding
I'm still at "1st day of chopping garlic" after 5 years
That was the fastest so why would you change it
That or microplane it for the finer texture 👍
20 years of chopping garlic
*Grabs grater*
Someone gets it
I thought that’s where the video was going to go
I was expecting this 😂
i tried to tell that to my mom but she says it tastes different with a grater... dunno why but .. i half believe her
Nah that's 2 days of chopping garlic bc I forgot to wash my hands and accidentally touched my pp.
Believe me.. the 1st chopping technique is far better than anything else.
100% literally no point in qorking hard on garlic
literally every pro chef ive seen says to just do it the first way
Yep, and science backs it up. When the fibers of the garlic are torn apart, rather than cut cleanly, they release more flavor. There's basically no need to ever chop garlic unless you want chunks of garlic in your dish. A garlic press (or a mortar and pestle) does this better than a knife ever could.
weirdly enough, i did the third method before doing the 1st method for simplicity sake
Just no,
I need those skills ❌
I need those knives ✅
what did you do last year?
me: chopped garlic
You forgot the 10 years of chopping Garlic : *uses grater
20 years: * uses robot coupe
Fr. i was thinking the same, the novelty wear off soon enough and nobody got time to triple slice dice garlic.
5 seconds in a garlic press, 5 seconds in food processor
*uses frozen pre chopped
@@richardsutcliffe8002 uh no, I wouldn't recommend pre-chopped. If you want to prepare it for later use, I would suggest making it a paste and storing it in an air tight container. I have had some half-chopped garlic spoil faster before so I prefer keeping them whole.
After years of garlic chopping, it requires some blood sacrifice.
Or, you save yourself the hassle and just buy the frozen blocks of crushed garlic instead. (And ginger!)
@@toria-jthat sounds terrible. just chop and grate your own.
"Lifetime of chopping garlic" *he's in prison with a razor blade making garlic that truly melts while still tasting like buttery pecans, instead of tasting like garlic that's been through the smasher.*
“Paulie did the prep-work," Hill tells us, "and he had this wonderful system for doing the garlic. He used a razor. And he used to slice it so thin that it used to liquify in the pan with just a little oil.
YEEESSSSSS! This line was my first thought
Damn, I just wrote that.. should've gone down the list more
After years of cooking, the Garlic press is all I need. Saves so much time.
1st day is still best. Fastest and the most easiest way.
Correct. Chopping garlic for over 10y now and still keep the "1st day" way because garlic is meant to be smashed 😂
Your fingers though
Also crushing the garlic releases more flavor. It is truly the best except for making fried garlic, as you can't really control the sizing
@@thiago7963 Garlic is not just used in fried dishes. If someone has the issue with losing the taste you can also blend it but still crush it and then chopping is the best way or another way is cutting it first in small pieces and then mincing that after.
I never thought of chopping garlic the 1st way, but now I know and I'll always chop my garlic like this only😂
Been chopping garlic for years and the first method never failed me
Same 20 years never needed with anything after one. Hell I used a robo more often than not
Also, first day was fastest.
Alton Brown, at one point during the initial run of Good Eats, advocated for purchasing a sample of thick polished granite countertop to use as a blunt force implement with which to smash garlic to a fine paste. Get you a 5"x5"x1.5" chunk of granite and just slam it down on a poor, unsuspecting clove of garlic. Voila, pulverized garlic.
Nice profile picture, WHERE ARE MY DRAGONS?!
my man has been chopping garlic for one year straight just to make this video
You need a "10 years chopping garlic" that's just a repeat of the first clip.
"He used to chop it so thin, it used to liquefy in the pan with just a little oil.."
Was looking for a goodfellas comment
Hoped somebody would comment this :D
He used a razorblade to cut the garlic, though...
Unfortunately not true tried it
First day of chopping garlic seems accurate. On the second day, I just bought a garlic press.
Right?!!
so hard to clean tho
@@merren2306yeah thats why i dont use em, they waste like ¼ of the garlic
@@cokehater7396 same
I recommend not using a garlic press, it can alter the flavor profile of the garlic
"What do you do for a living?"
"I chop garlic"
10 years of chopping garlic:
*grabs garlic press*
A pro chopping garlic: * puts garlic in garlic crusher*
I seriously don't understand the faff of sitting there trying to chop garlic like an onion.
Just use a bloody garlic crusher? It's textured enough and also smooth enough to cover 90% of cooking
@@smartsquirrel1i grate mine on a microplane. Dont even need to peel it.
@@acelilumelody4445 same with the crusher. I don't peel it there's absolutely no need.
These "cook" youtubers are really getting to me. All copying off each other. Can't even stand hearing umami without cringing or the knife scrape.
@@acelilumelody4445Wait…. You don’t? :o
@@LilDinoGuy as long as its a very fine grater then the peel wont be able to go through, the garlic gets grated and the peel stays on the grater
That's how you get vampire to be okay with garlic
Like a vaccine 🤣
5 years of chopping garlic and you are back to day 1 realising there is no sense in fancy chopping
Asian way of chopping garlic:
Chop chop chop.
Done.
8 years of chopping garlic and I STILL chop garlic like his first day
Cuz that's actually the right way to do it, he's just trying to sell his knife to us by showing how sharp it is
I think you’re doing it right pls ignore the video.
1 year of chopping garlic apparently means you dont even realize when you cut yourself anymore.
carbon steel knife reacted with garlic
Educate yourself
@@JM91xI thought it was a joke?
@@JM91xhow about you use your damn eyes
I didn’t see him cut himself :O when was it? I’ve watched like 7 times now trying to see it
having a chef mom means i have been doing version number three ever since i could cook
Bro didn't increase time but he increased his patience
10 years of chopping garlic - splits garlic atom in half
Bro's First day of chopping is my 1 year of chopping 💀💀
Fact: I never have gone so many likes 🗿
the first day was wayyy too smooth
Ikr...😂
My mom had been cooking her whole life and still do the same. No shame on that.
So do I lol
never thought I'd watch a clip of someone chopping garlic, yet here I am
5 years of chopping garlic = 1st day of chopping it.
After one year of chopping garlics,
you mastered this skill : bleed out 💀
My guy defo nicked himself
10 years of chopping garlic: Uses Microplane
"I WANT my garlic to be PERFECT JULIENNE, and I will take NOTHING else!!!"
Bought a garlic press last year, and I’m never going back.
So hard to clean though
10 yrs: get the robot coupe out
😂😂😂
Was going to say after 20 years get the robot coupe lol
Who has time for this shir
Yeah work for catering and gotta do like a pound at once. Ain’t using the last method. Maybe with shallots and a beurre blanc sauce
Facts
I’m so glad I can fast forward on shorts.
I swear to God that ain't a first day chopping
Day 1 is the right method. Garlic/ginger are things which give their best effect when used crushed. If you observe, in Indian cuisine, garlic paste is frequently used, but is made by crushing the garlic in a stone mortar and pestle and not by chopping them by knives or mixers.
Shoutout to the dedication of this man to chop a garlic for one year without stopping
One must imagine garlic-chopping-man happy.
Respect to this guy for only chopping garlics for 1 year straight
100 years of garlic chopping, then garlic is choped from it's existence
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 it used to liquefy in the pan with just a little oil... It was a very good system.
10 years chopping garlic: uses food processor
I was looking for this comment
My exact thought. That or a microplane.
hes soo good that garlic even started to bleed
That's a chief that realized he's getting paid by the hour.
10 years of chopping garlic: pulls out a garlic press.
I always prefer the 1st day method as smashing increases the flavor out of garlic and it's a easy and best method until u don't need a perfect shape for a garlic which vanishes like a paste in the recipe 😂
Chopping garlic for a whole year for just one youtube short, now that's patience and commitment
Felt more like: 1 day to chop one garlic, 2weeks to chop one garlic and 1 year to chop one garlic....
25 years of chopping garlic
Me: Where's garlic
Him: Gone reduced to atoms
"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 it used to liquefy in the pan with just a little oil. It was a very good system."
That's exactly what came to my mind
@@hellomate2405 hahahahaha
Where is this from?
@@keyjima Movie, "Good Fellas"
@@uTubeNoITube Thank you :)
dont chop garlics regularly, but my years of chopping garlics is still your first day
bro wanted to bait vampires into eating garlic via smelling his blood
10 years of cutting garlic..
*uses grinder or pestle & mortar*
Lmao that’s not blood guys, his finger would’ve kept bleeding. It’s just the appearance of being darker since that cut creates a cavity that has less light than its surroundings
It's definitely blood. You can see it _on_ the garlic afterwards.
It’s not blood. The knife steel is reactive and the knife is new, and the garlic reacted fast and created that look.
where do y'all see the blood
Its absolutely blood. Garlic doesnt produce red fluid, and theres red fluid on the garlic.
@@LogjammerDbaggagecling-qr5ds You must have never cut garlic with a carbon steel blade, then.
…
I have.
1 year and one day of chopping garlic: "I just bought a garlic press."
The blood scene...classic.
The fingertips flavor makes the food even better!
5 years of chopping garlic: pulls out the Robot Coupe
"ugh bruh" *grabs food processor
day one of chopping garlic: **uses a garlic squeezer**
year 50 of chopping garlic: **uses a garlic squeezer**
I've never come across a recipe that specifically says to _cut_ the garlic
Impressing: This knife looks still so sharp after one year of chopping garlic
Yeah because it hadn't got a dull future like you
At that rate after 100 years you will be cutting Nucleus of the Garlic molecules
I've chopped gatlic for years and I still cut it like how he cuts it in day 1.
I pound the garlic with the skin so it's easier to peel then just chop away.
Martin Scorsese : 30 years of chopping garlic.
One week of chopping garlic: *turns on the micro processor*
One year of chopping garlic: *turns on the micro processor.*
”10 years of chopping garlic”
*goes back to first one*
He did more to that garlic, than I do to my entire recipe 😂
“But im a homecook now, not a professional”
White pierre marco
Pierre Marco White
@@MrPilotStunts Walter Pierre White
The 1st one is better than the rests
The 1 year of chopping garlic just creates more work lol
indian mom's be like - cut into 2 and put into the recipe
still tastes the best
@@vasu_0001 true tho...
The recipe that mom's made through their hand is on another level ✨💫
Asians: use pastel and mortar
I was waiting for the "cuts in two and don't give a f*** anymore" after one year of chopping
10 years of chopping garlic.
*buys a garlic press
blood in a year ,, nice !!!!!
haha, I'm so confused, where is the blood?
@@SharpKnifeShopwhen you do the horizontal cuts in the “one year of chopping garlic”
@@SharpKnifeShop , We ain't fools and we know you are waiting for that comment and this replay )
Love this channel guys xx
@@SharpKnifeShopit’s at the part after you cut the garlic in halves and started chopping. There is a reddish liquid coming the garlic for some reason
Garlic is supposed to be crushed, if you chop it, the cellular walls stay intact and all that garlicky goodnes stays trapped inside.
Five years of chopping garlic:
*Uses clove crusher instead*
I almost forgot the blood sacrifice to the garlic gods
yeah dont bother re-recording you slicing your shit up and bleeding into the garlic lol
69 years of chopping garlic: *Doesn't need a garlic*
Without "a" since garlic is uncountable , a tooth of garlic is , a garlic head is , garlic in itself isnt
10 years of chopping garlic shoulda been the goodfellas clip of Paulie slicing garlic with the razor blade in prison 😂
i love how 2 weeks of chopping garlic was less efficient than just doing the smash
Moral of the story: If you go deep you will be ended up where you started.
Being an adult is realizing that buying a 12oz glass jar of minced garlic is far smarter than any option presented here. I used to be part of the “fresh garlic” side, but you can get 90% of the same taste for 1% of the work so I just don’t care anymore.
1000 years of chopping garlic: pulls out Thor's hammer
The pure sound of the knife hitting the board made me hungry.
Fun fact for those that don't know... Cut the garlic down the middle and remove the center stem. The center stem is what makes your breath, sweat and hands smell like garlic. Without it, you can eat as much as you like without ever smelling like it or having on your breath for the night.
Idk why people still spread that myth. It is so easy to debunk, yet the majority of people still believe it to be true.
I just love blood with my garlic
Are you ok tho?
2 years: Microplane
Adam Ragusea: "Walk, don't run."
this is why i love my garlic presser
This video made me realize how dull my knives are
I just went to the ER today after slicing a small chunk of my finger off. That flash of red sent a chill from that fingertip to my shoulder
That's totally accurate, I progressed in the same way, finally applying what we've all learned about chopping onions to garlic as well.
That knife is sharp man, I need this
50 yrs of chopping garlic: Turns it to fuck**g atoms ⚛️