This is also partially due to more cells in the garlic being crushed and the intracellular compounds reacting with things on the outside.
this post was submitted on 19 Dec 2025
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Increasing the surface area of a substance increases its reaction rate. Proof by garlic.
(mander.xyz)
Vegetables are trying to kill us so we won't eat them
Eat them raw and you can taste their screams
Or are they trying to be so delicious that we cultivate, spread, and ultimately keep their species alive?
No, they were trying to kill all the mammals but failed successfully because naked apes love mildly toxic substances for some reason and started mass reproducing them instead.
Humans prefer pain to boredom, on average. I remember reading about a study where subjects were left alone in a room with a button that shocks themselves (they were warned what it does) and they would eventually shock themselves just because there's nothing else in the room.
Maybe I should get a self-shocking device.
Make sure it has a flared base. Just in case.
It's also important to note that allicin breaks down with time, acid, or the application of heat.
Another note here, it takes time for the allicin to form. So your maximum flavor is about 10-15 minutes after crushing the garlic. After that, you start losing flavor.
That said, allicin is only one of many flavors. And different preparations can highlight those flavors. A rich tomato sauce that has simmered for hours is elevated with garlic, but fresh garlic is a waste. Use jarred or even powdered (soaked in room temp water for a few minutes first) and it will taste much the same.
Food science is probably my favorite science
It is the tastiest science. Now, I have not personally tested that statement for every science, but I have licked a lot of things over the years.
Licking things to see how they taste is the essence of science.
You see those influencers doing fresh garlic into ice cube trays, well I found those at one of the grocery stores, now I buy those, because they are perfect for long cooked tomato sauces, you can add a lot of garlic to those and I absolutely despise the stickyness of fresh garlic when you peel it, well no more of that for me, I just take out one or two or let's be honest, 4 cubes of frozen garlic and use that in those recipes.
If you want to make your own version. There are a couple tricks. Take an entire head of garlic, place it on a solid surface and crush it with the heal of your palm. Then throw the entire mess into a mason jar, or even two matching bowls closed up. Then shake the piss out of it for 10-30 seconds.
Then dump the contents and pick out the fully pealed garlic.
Then just finely chop or crush the garlic and put it into an ice cube tray. You can then add a thin layer of olive oil to help cut the freezer burn, or just cover the tray.
A food processor and a spoon can also be used to keep from touching the garlic juice.
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This reminds me of the time we went to SanFran for a conference and 30 of us all went to the Stinking Rose (a notorious garlic overload restaurant) for dinner then all took the same red eye back home.
The smell on that plane was causing complaints from passengers.
You just brightened my day. That was one of my favorite restaurants in LA until it closed, and now I'll have another chance next time I go north!
Did they know it was you? Or did you sheepingly pretend to also be annoyed at the smell
They didn't know who exactly, but it was literally 30 out of 150 so VERY INTENSE and pervasive. You can't localize it.
"Oh god, honey, you would not believe. The plane smelled like 30 people farted all at once!"
Obviously this is proof that garlic can sense your aggression and react with anger.
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.
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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.
Just grab a tiny fork and go to town.
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.
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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.
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Fuck zodiac signs, what type of garlic are you?
3! This is my default garlic.
3! = 3*2*1 = 6
Dear god, avert me from the vicinity. Pee-ew!
Error. Integer overflow.
Yes
This is why it's smart to use a blend. People ask why I have both powedered and granualted garlic and it's because the size of the grain affects the taste and to get the best taste, it's a good idea to use all 3: Fresh garlic cut the way you want, powder and granulated. It's so much more robust than just using only 1.
It's also why powdered sugar is a better topping (like for strawberries) than granulated sugar.
I have to agree and think this is really underappreciated. People hypercorrected from "powdered garlic is a terrible substitute for fresh garlic" to "you should only ever use fresh garlic". They taste different and sometimes you will benefit from using powdered or granulated.
Garlic salt sprinkled on the crust of my pizzas before baking makes up for the fact that I can't bake for shit.
In my youth I watched a TV chef explain that mushing garlic is bad because it would taste too strong. They (don’t quote me on this) either sliced it or used it whole. But then half a bulb. 🤦
Keeping an aquarium teaches you this, also, especially saltwater.
Why are you keeping garlic in an aquarium? They're terrestrial pets.
… What?
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I would argue that the surface area of paste is less than the surface area of minced.
Mincing releases more garlic oil, I guess that's why it's the strongest tasting.
Ok, so you'd argue incorrectly?
Using a garlic press or a mortar+pestle by FAR exposes more surface area and expresses more oil and aromatics.
Not sure how you can think that flat, cut surfaces on the exterior of undisturbed interior areas can somehow have less surface area than an amorphous blob of crushed matter.
How in the world is this upvoted
"Surface area, Jerry!"
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