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Increasing the surface area of a substance increases its reaction rate. Proof by garlic. (mander.xyz)

submitted 2 days ago by fossilesque@mander.xyz to c/science_memes@mander.xyz

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[-] stringere@sh.itjust.works 6 points 1 day ago

Keeping an aquarium teaches you this, also, especially saltwater.

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[-] Maturin@hexbear.net 12 points 2 days ago

Increased surface area is not the reason for this. Cutting the garlic breaks some of the cells and it releases chemicals that react with each other create the "hotter" taste. The more you cut it before cooking the more of the chemicals are released. https://www.thegarlicfarm.co.uk/blogs/news/cooking-with-garlic-1

[-] Kolanaki@pawb.social 11 points 2 days ago* (last edited 2 days ago)

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.

[-] Drusas@fedia.io 10 points 2 days ago

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.

[-] newtraditionalists@beehaw.org 1 points 1 day ago

Agreed! They taste different and have different applications. Minced fresh garlic is not for a dry rub, and I'm not gonna confit garlic powder (or should I? Lolol)

[-] HeyThisIsntTheYMCA@lemmy.world 3 points 1 day ago

Garlic salt sprinkled on the crust of my pizzas before baking makes up for the fact that I can't bake for shit.

[-] bleistift2@sopuli.xyz 4 points 2 days ago

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. 🤦

[-] DarrinBrunner@lemmy.world 3 points 2 days ago

"Surface area, Jerry!"

[-] moody@lemmings.world 1 points 2 days ago

I would argue that the surface area of paste is less than the surface area of minced.

[-] pishadoot@sh.itjust.works 6 points 1 day ago

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

[-] fizzle@quokk.au 7 points 2 days ago

Only if you think of the mound of paste as the thing you're measuring. If you're measuring pieces of garlic obviously it's much higher.

Alternatively, just spread the paste really thin.

[-] Zwiebel@feddit.org 1 points 1 day ago

It's about the surface of the tiny garlic particles in the paste, not the surface of the blob of paste

[-] BeigeAgenda@lemmy.ca 5 points 2 days ago

Mincing releases more garlic oil, I guess that's why it's the strongest tasting.

[-] tiramichu@sh.itjust.works 0 points 2 days ago* (last edited 2 days ago)

I would love if recipe writers could form a consensus on what the terms "minced" or "crushed" mean when it comes to garlic.

Sometimes "minced" means finely chopped, while other times it means as a paste.

Some recipes use "crushed" to mean the paste, while other times that means to squash a clove with the flat of your knife so it cracks and the oil runs, but still leave whole.

You can normally work it out from context, but it really keeps you guessing.

[-] pishadoot@sh.itjust.works 5 points 1 day ago

Minced always means very very finely chopped. That's a mince; it's a preparation technique, not necessarily just for garlic.

Crushing, at least in the context of garlic, generally means using a garlic press (most common in western cooking) or using a mortar and pestle. You can also crush with the side of a knife, bottom of a glass, etc but that's a pretty rare method because you'll usually end up with large globs or chunks and it's very likely that people will get big ass mouthfuls of garlic, which most people don't like (I do like, but most don't)

I can't think of a time when I've seen a serious recipe call for crushing garlic in an uncontrolled manner like with the side of a knife. If you find a recipe that does so, just assume they mean to squeeze it in a press, unless in your judgement the recipe benefits from big clumps of garlic (mashed potatoes is a good example imo).

But yeah, it's either mince or press, if the recipe is unclear. I usually just press no matter what because I love garlic flavor and it's easier than a mince - not because the cutting is hard necessarily, but because it's extra cleaning of the knife, your hands, and cutting board takes more time. Easier to just rinse the press and toss it in the dishwasher.

Slicing is different, as is roasting the cloves.