574
I am not really sure if it is due to surface area directly, but more with the number of garlic cells being crushed, causing the potent component to be released in defense.
You also need to cook 2,3 in this state, or you just crush all the cells in your mouth and end up with 4.
A friend of mine (from Palestine) taught me another trick with garlic: mince the garlic, then generously sprinkle it with coriander powder and mash it all together with a fork. Add to a dish (like a sauce or a stew) when it's already mostly cooked, just at the end. It has a pretty intense flavor and is really yummy.
Proof! Except the results have almost nothing to do with surface area and everything with chemical reactions and compositions. :D
Fuck zodiac signs, what type of garlic are you?
Pickled garlic=Even sweeter.
This is also partially due to more cells in the garlic being crushed and the intracellular compounds reacting with things on the outside.
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.
load more comments
(7 replies)
Vegetables are trying to kill us so we won't eat them
One of the carnivore doctors (Dr Anthony Chaffey, I think) does a presentation named plants are trying to kill us. The central idea is to eat only meat because you can't overeat it, you can't poison yourself with meat. But plants don't have teeth, claws, hooves or horns, they use poison
Eat them raw and you can taste their screams
load more comments
(11 replies)
"Hot" is a strange way to describe something without capsaicin. I'd go with sharp, or maybe at a stretch I could possibly see spicy.
Ive seen "piquant" used to refer to this kind of heat. Like what horseradish brings.
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!
Misread this as you all went back home with pinkeye from the restaurant
load more comments
(3 replies)
Obviously this is proof that garlic can sense your aggression and react with anger.
So how do you eat 1️⃣? Just swallow it whole?
The people who say roast it and eat it are correct, but if you're lazy like me, a much easier way is to throw a whole head in with your meal (usually it's rice for me) and cook it with it. Once it's done, it'll easily break apart and you can just squeeze the garlic out. Depending on how long it was cooked, it ranges from a paste consistency to being a bit mushy while still retaining its shape. Can't get enough of it!
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.
You can also make black garlic, and it becomes fairly sweet
Huh, interesting, hadn't seen that.
load more comments
(4 replies)
Roasted bulb - squeeze on crusty bread. (Or just squirt in face)
Sliced - pan fried and pasta
Diced - chimmichuri
Puréed - snort uncut, or soup.
load more comments
(5 replies)
load more comments
(11 replies)
view more: next ›
this post was submitted on 19 Dec 2025
574 points (98.2% liked)
Science Memes
17775 readers
1716 users here now
Welcome to c/science_memes @ Mander.xyz!
A place for majestic STEMLORD peacocking, as well as memes about the realities of working in a lab.
Rules
- Don't throw mud. Behave like an intellectual and remember the human.
- Keep it rooted (on topic).
- No spam.
- Infographics welcome, get schooled.
This is a science community. We use the Dawkins definition of meme.
Research Committee
Other Mander Communities
Science and Research
Biology and Life Sciences
- !abiogenesis@mander.xyz
- !animal-behavior@mander.xyz
- !anthropology@mander.xyz
- !arachnology@mander.xyz
- !balconygardening@slrpnk.net
- !biodiversity@mander.xyz
- !biology@mander.xyz
- !biophysics@mander.xyz
- !botany@mander.xyz
- !ecology@mander.xyz
- !entomology@mander.xyz
- !fermentation@mander.xyz
- !herpetology@mander.xyz
- !houseplants@mander.xyz
- !medicine@mander.xyz
- !microscopy@mander.xyz
- !mycology@mander.xyz
- !nudibranchs@mander.xyz
- !nutrition@mander.xyz
- !palaeoecology@mander.xyz
- !palaeontology@mander.xyz
- !photosynthesis@mander.xyz
- !plantid@mander.xyz
- !plants@mander.xyz
- !reptiles and amphibians@mander.xyz
Physical Sciences
- !astronomy@mander.xyz
- !chemistry@mander.xyz
- !earthscience@mander.xyz
- !geography@mander.xyz
- !geospatial@mander.xyz
- !nuclear@mander.xyz
- !physics@mander.xyz
- !quantum-computing@mander.xyz
- !spectroscopy@mander.xyz
Humanities and Social Sciences
Practical and Applied Sciences
- !exercise-and sports-science@mander.xyz
- !gardening@mander.xyz
- !self sufficiency@mander.xyz
- !soilscience@slrpnk.net
- !terrariums@mander.xyz
- !timelapse@mander.xyz
Memes
Miscellaneous
founded 2 years ago
MODERATORS