[1 - 1] hello everybody uh thank you for all the
[2 - 3] awesome comments on the garlic video it
[5 - 7] you all really like garlic a lot which
[7 - 9] is fantastic i do too and there's even a
[9 - 11] lot of garlic powder fans out there
[11 - 13] which is awesome
[13 - 14] i expected i would do that record
[14 - 16] scratch and talk about why i think
[16 - 17] garlic powder is great and then just get
[17 - 20] a bunch of angry responses but that did
[20 - 22] not turn out to be the case um and so a
[22 - 24] lot of you were asking about that
[24 - 26] specific thing and how to use garlic
[26 - 28] powder and i talk about putting it in
[28 - 30] water first and like reanimating it
[30 - 32] essentially and then what to do with it
[32 - 35] after that point so um getting it wet is
[37 - 38] it's going to allow that enzyme to do
[38 - 40] its thing but then after that
[40 - 42] in that specific recipe i add it to the
[42 - 44] butter and that goes on it's just a
[44 - 46] small amount of water and that goes on
[46 - 48] the bread and it browns up and it tastes
[49 - 50] amazing but you can even do it if you're going
[50 - 52] but you can even do it if you're going to add it to a skillet so you would you
[52 - 54] know add it to the water let it
[54 - 56] re-animate and produce flavor and then
[56 - 58] you could saute that in butter after
[58 - 60] that point be very similar to actually
[60 - 62] sauteing fresh garlic you really just
[62 - 64] have to have that reaction take place in
[64 - 66] in the first place before it gets
[66 - 67] introduced to fat because once it gets
[67 - 69] in with the fat it's going to come up to
[69 - 70] a high temperature and it's going to
[70 - 72] deactivate that enzyme
[72 - 74] so uh so the key is just get it wet
[74 - 75] first it's like a
[75 - 77] gremlin or something like but in this
[77 - 79] case you want to get it wet so you want
[80 - 82] but then you can then you can combine it
[83 - 85] so i hope that answers that question of
[85 - 86] what you're supposed to do with it in
[86 - 87] that specific recipe it goes in with the
[88 - 90] butter after it gets wet
[90 - 91] so i had a comment that i barely
[92 - 94] mentioned roasted garlic at all
[94 - 96] and it's true i really didn't dig into
[96 - 97] that i think that's probably for a whole
[97 - 99] another episode and how to use roasted
[99 - 101] garlic it's an amazing product but i
[101 - 103] will mention that because you are not
[103 - 106] damaging the cells in in the garlic
[106 - 108] before you roast it
[108 - 110] that's why you get something that is so
[110 - 112] sweet and so mild i mean you can pop a
[112 - 114] whole clove of roasted garlic in your
[114 - 115] mouth and you don't get that that
[115 - 117] intense bite that you do from from raw
[118 - 120] garlic or even lightly sauteed garlic
[120 - 121] where you have all that allicin doing
[123 - 124] in roasted garlic what you're really
[125 - 127] you know you're killing off that enzyme
[127 - 129] activity by heating it up takes a while
[129 - 131] to get to that temperature but it cuts
[131 - 133] that off and the real flavor development
[133 - 135] that you're getting in roasted garlic is
[135 - 137] caramelizing sugars um you get some
[137 - 138] mayard browning because there's little
[138 - 140] trace amounts of protein in there as
[140 - 141] well so you get you know something
[141 - 143] that's really soft and something that's
[143 - 145] really flavorful but a very different
[145 - 147] garlic product it doesn't have that bite
[147 - 149] to it um so i'll probably get more into
[149 - 152] that in another video but uh but so stay
[152 - 154] tuned for that one so i have one
[154 - 155] question about uh you know where the
[156 - 157] bread was flipped over and actually made
[157 - 159] contact with the sheet pan as opposed to
[159 - 161] being up one thing that you don't see in
[161 - 163] that video and we have it in the actual
[163 - 166] recipe itself is that it starts off up
[166 - 167] and you put into the oven just for a few
[167 - 169] minutes to warm and that butter melts in
[169 - 171] i think that was the main question is
[171 - 173] that butter doesn't seem to soak in very
[173 - 175] much but when you warm it
[175 - 176] cut side facing up with the butter on it
[176 - 179] so then it gets into the bread and then
[179 - 181] you flip over and press down
[181 - 183] and then you get that great contact
[183 - 184] and the reason that you want it facing
[184 - 186] down around the sheet pan is that's
[186 - 187] going to conduct heat a lot better
[187 - 189] across the surface of the bread so it's
[189 - 191] going to get really nice and brown and
[192 - 193] crispy and because you're pressing it down
[193 - 195] and because you're pressing it down you're making good even contact across
[195 - 197] the whole bottom
[198 - 200] interestingly the color of your baking sheet will have
[200 - 201] the color of your baking sheet will have a big impact on the color that you get
[201 - 203] there so if you have a brand new shiny
[203 - 205] baking sheet it's actually going to be a
[205 - 207] little bit more blonde and less brown
[207 - 209] but if you've got you know an old used
[209 - 210] beat up baking sheet that's a great
[210 - 213] thing you actually get better browning
[213 - 214] so you don't have to scrub it that much
[214 - 216] you have to clean it that much so
[216 - 217] there's another comment kind of a
[217 - 218] clarification question about when i say
[218 - 220] that when you cook garlic that you've
[221 - 223] minced you contain the garlic flavor and the
[223 - 225] you contain the garlic flavor and the question was whether you're converting
[225 - 226] that alice into something else and
[226 - 228] you're converting some of those harsher
[228 - 231] tasting compounds to poly polysulfides
[231 - 232] which are just a little bit more mellow
[232 - 234] so that's always a good trick if you
[234 - 236] want really potent garlic flavor you can
[236 - 238] add a little bit of raw minced garlic to
[238 - 240] something at the very end and if you
[240 - 242] want it to be more mellow
[242 - 244] you want to cook it in some fat which is
[244 - 247] great it it will kind of pull the flavor
[247 - 249] into the fat and it will also mellow the
[249 - 250] flavor so there's a big transformation
[250 - 252] that happens with cooking garlic
[252 - 254] but for the most potent added at the end
[255 - 257] raw so there are a couple of questions about
[257 - 259] so there are a couple of questions about using a garlic press i think i have one
[259 - 261] shot in the video of using a garlic
[261 - 263] press um versus using a microplane
[263 - 266] versus mincing and so a garlic press um
[266 - 267] we like them we use them a lot in the
[268 - 269] test kitchen i think they're a pretty
[269 - 270] handy thing to have around
[270 - 273] because they work so much faster uh than
[273 - 275] for most people mincing um it will do a
[276 - 277] it will do a lot of damage to the garlic
[277 - 279] and if you ever use a press and you kind
[279 - 281] of look at it in the bowl you see
[281 - 282] there's kind of liquid around it and
[282 - 284] that's really garlic juice which means
[284 - 287] you're crushing a ton of cells so garlic
[287 - 288] that goes through a press is going to be
[288 - 290] really intense a lot of flavor
[290 - 293] a microplane you know a raspberry grater
[293 - 295] in general is going to be even more so
[295 - 297] because you think about how fine that is
[297 - 299] and how many cells you're damaging but
[299 - 301] if you were to want to make paste on
[301 - 303] your board starting with a garlic press
[303 - 304] would be a great way to go because
[304 - 306] you're damaging a ton of cells you're
[306 - 307] already getting it down to something
[307 - 309] pretty fine and so a garlic press is not
[309 - 310] something to be shunned it's a great
[310 - 312] piece of equipment
[312 - 313] that can get the job done really fast uh
[313 - 315] so i talked about garlic powder being
[315 - 317] great and there are a few questions
[317 - 319] about other convenience garlic products
[319 - 321] we recently did a tasting here of the
[321 - 322] jarred stuff that you get at the
[322 - 325] supermarket as well as the paste that
[325 - 327] you can actually get into a tube and the
[328 - 330] pre-peeled cloves that you get there so
[330 - 331] cloves that you get there so some of them are great some of them
[331 - 333] aren't so great the peeled cloves as
[333 - 335] long as they're pretty fresh
[335 - 337] they're great and as long as they're
[337 - 339] peeled pretty carefully so if you look
[339 - 341] at them uh and if you can smell the
[341 - 342] container if you smell garlic
[342 - 344] that's a bad sign right i mean as i
[344 - 345] mentioned you know you smell garlic at
[345 - 347] the supermarket shouldn't smell like
[347 - 348] anything and those cloves if they've
[348 - 351] been peeled through some harsh mesh
[351 - 353] methods you can get some damage that
[353 - 354] means they're going to
[354 - 356] potentially rot pretty quickly so you
[356 - 358] want to look blemish free ones the
[358 - 360] pre-peeled cloves are great
[360 - 362] the paste we found to be really really
[362 - 363] weak in flavor
[363 - 365] it just didn't have much garlic flavor
[365 - 367] to it at all i'd much recommend you know
[367 - 369] much prefer using garlic powder over
[369 - 371] that and then the jarred stuff was
[372 - 374] particularly offensive i think that was probably the
[374 - 375] offensive i think that was probably the worst stuff and it wasn't so much that
[375 - 377] it didn't have some garlic flavor it
[377 - 379] just had some funky off flavors it was
[380 - 382] they use it you know a couple different
[382 - 384] acids to kind of preserve the garlic
[384 - 386] after it's been minced so convenience
[386 - 388] wise go for the pre-peeled
[388 - 391] use garlic powder but
[391 - 393] i would say avoid the stuff in the tube
[393 - 394] and avoid the
[394 - 397] the pre-med stuff in the jar it's just
[397 - 399] not the same garlic experience and then
[399 - 400] finally i wanted to say thank you all
[400 - 403] for sticking to the end and dealing with
[403 - 404] my awful pun i know it was terrible
[404 - 406] there were a couple comments that just
[406 - 408] said that pun was terrible and it was a
[408 - 410] you know a four or five minute video
[410 - 412] that is a setup to a pun joke but i also
[412 - 415] saw that a lot of people saw that coming
[415 - 417] which is great you guys are totally
[417 - 419] paying attention and you're smarter than
[419 - 421] me um so anyway stay tuned we've got a
[421 - 424] really fun video coming up next weekend
[424 - 425] um i'm having a blast doing this i
[425 - 427] really appreciate all the comments i'm
[427 - 429] sorry i can't get to more of them
[429 - 433] but keep them coming thanks bye