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Increasing the surface area of a substance increases its reaction rate. Proof by garlic.
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this post was submitted on 19 Dec 2025
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So how do you eat 1️⃣? Just swallow it whole?
Roasted bulb - squeeze on crusty bread. (Or just squirt in face)
Sliced - pan fried and pasta
Diced - chimmichuri
Puréed - snort uncut, or soup.
I have yet to find a chimmichuri recipe I like. I want it to be garlic, mint, cilantro and lime heavy. I forget what else. Maybe peppers?
Garlic, parsley, olive oil, red wine vinegar and a very small chilli and salt.
that's... one way in.
collapsed inline media
I... suppose?
Oh, it's amazing. Get a head of garlic and rub off all the exterior papery stuff (but not the skin of the individual cloves. Some people also cut the pointy tips off. Drizzle with olive oil and sprinkle with salt and pepper. Roast until soft. Get some nice bread, warm bread. Pull off a clove, hold it by the bottom and squeeze it like toothpaste onto a slice of bread. Enjoy the most wonderful garlic bread variant.
👃
No joke - my wife and I were eating so much of it for a while that you could smell it on our sweat.
Also, what they say is true: we got zero mosquito bites during that time.
Just grab a tiny fork and go to town.
You can also make black garlic, and it becomes fairly sweet
https://en.wikipedia.org/wiki/Black_garlic
Mush it with Butter.
I prefer chewing it till it becomes something between #3 and #4
I interpreted that as for soups and stews. Peel the clove and plop it in. Once the cooking is done, take it out, like you would do with a bay leaf.
I personally would never use garlic that way. I absolutely put it crushed into my stews. But that's how I read the image.
You would still need to crush the cloves first if you want them to impart much garlic flavor. Tossing them in whole doesn't release much oil at all.
True, I've seen a helpful post about it here.
I think this is just fried together with whatever it is you’re seasoning. The idea is that the taste dissolves in the fat and carries over to the steak, for instance. The garlic is then taken out before serving.
I don't think this infographic makes sense then. If it's cooked, then it should go the other way around. For the same cooking time, finely minced would give you milder flavours while larger pieces maintain more of the pungency.