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Cake day: January 4th, 2024

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  • 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.



  • 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.


  • chaogomu@lemmy.worldtolinuxmemes@lemmy.worldFlip flop
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    1 month ago

    I remember it was painless, except for some drivers.

    But I also remember having to choose how to set up the partition table, including what format it would be in. I didn’t know the difference between any of them, just that ext3 and reiserfs were “good”. So I flipped a coin.