[8 - 8] remember in alice in wonderland when
[8 - 10] alice eats a cookie and grows about the
[10 - 12] size of a house
[12 - 13] and then she eats a little piece of
[13 - 15] carrot and shrinks down to about three
[15 - 17] inches tall finally she gets her hand on
[17 - 18] a mushroom eats a little bit of that and
[18 - 21] comes back to her normal size well that
[21 - 23] that's garlic flavor stick with me here
[24 - 25] garlic flavor can be huge and
[26 - 28] overpowering it can also be tiny and
[28 - 30] muted but with careful calibration it
[30 - 33] can be just right as cooks we hold all
[33 - 36] of the power over garlic flavor power is
[36 - 38] great but only if you know how to wield
[38 - 40] it so let's get into it and figure out
[40 - 42] how to make some insanely good garlic
[43 - 45] bread close your eyes and smell an intact
[45 - 47] close your eyes and smell an intact clove of garlic and you won't smell
[47 - 49] anything but smash that same clove and
[49 - 51] it comes to life the potent flavor of
[51 - 53] garlic is only created when garlic cells
[53 - 55] are damaged either by chewing chopping
[55 - 57] or crushing here's how that works when
[57 - 59] garlic cells are damaged an enzyme
[59 - 61] called alienase is released alienase
[62 - 63] acts on a sulfur-containing molecule
[63 - 65] called allian converting it to a totally
[65 - 67] new compound called allicin like that
[67 - 70] elvis costello song but spelled totally
[70 - 72] differently chemically allicin is called
[72 - 74] a thiosulfinate and it's the compound
[74 - 76] that produces the characteristic pungent
[76 - 78] aroma of raw crushed garlic the more you
[78 - 81] chop chew mince or crush garlic the more
[81 - 83] allicin that is produced now we cut
[83 - 85] vegetables like fennel broccoli carrots
[85 - 87] into different shapes all the time but
[87 - 89] the reason we generally do that is
[89 - 90] because we want them to cook at a
[90 - 91] certain rate or match the size of other
[92 - 93] ingredients in a dish but with garlic
[93 - 95] it's totally different the primary
[95 - 97] reason we cut garlic in different shapes
[97 - 99] and sizes is to make it more or less
[99 - 101] pungent here's what that means one
[102 - 104] minced clove of garlic is more flavorful
[104 - 105] than one sliced clove of garlic which is
[105 - 107] more flavorful than one crushed clove of
[107 - 110] garlic same garlic clove three very
[110 - 112] different garlic experiences with garlic
[112 - 115] size does matter but so does time alice
[115 - 117] in production begins when garlic cells
[117 - 119] are damaged but then it continues so
[119 - 120] letting minced garlic sit for a few
[120 - 122] minutes will actually increase its
[122 - 124] potency you can also go in the other
[124 - 125] direction and tame garlic's flavor
[125 - 128] either before or after cutting it if you
[128 - 130] heat an intact clove of garlic to over
[130 - 133] 140 degrees fahrenheit you deactivate
[133 - 134] the enzyme alienase the thing that
[134 - 136] starts the whole reaction in the first
[136 - 138] place then you can chop crush or chew
[138 - 139] that garlic clove to your heart's
[139 - 141] content and you won't produce any
[141 - 143] additional garlic flavor heat is also
[143 - 145] the answer to taming garlic's intensity
[145 - 147] after chopping cooking garlic converts
[147 - 149] harsher tasting compounds to mellower
[149 - 152] ones called polysulfides acids will also
[152 - 154] tame garlic's intensity but that's
[154 - 155] honestly a discussion for another time
[155 - 157] let's go to the kitchen and wrangle some
[159 - 160] garlic i mentioned that minced garlic is really
[160 - 162] i mentioned that minced garlic is really intense stuff but there's actually a
[162 - 164] form that's even more potent and that's
[164 - 166] paste where we obliterate as many cell
[166 - 168] walls as possible you can do it a couple
[168 - 170] of ways you can do it on a cutting board
[170 - 171] with the side of your knife and a little
[171 - 173] bit of salt you can also use a rasp
[173 - 175] style grater just be sure to stop before
[175 - 177] you grate your fingertips we're looking
[177 - 179] for garlic paste not fingertip paste
[180 - 182] here the flavor compounds in garlic are
[182 - 184] the flavor compounds in garlic are somewhat water-soluble but very fat
[184 - 186] soluble this means that if you have a
[186 - 188] vinaigrette that has garlic in it most
[188 - 190] of the garlic flavor will be in the oil
[190 - 192] with very little of it in the vinegar
[192 - 194] crazy right so to harness this we're
[194 - 195] going to actually cook our garlic in
[196 - 198] butter which is mostly fat it's going to
[198 - 200] pull out tons of flavor while also
[200 - 201] mellowing it stirring some unmelted
[201 - 203] butter into that will give us some easy
[203 - 206] to spread butter for covering every inch
[206 - 208] of our bread oh and i'm also using some
[208 - 210] garlic powder now look i know what
[210 - 212] you're gonna say but here's the thing
[212 - 215] garlic powder it's not evil it's just
[215 - 217] misunderstood garlic powder producers
[217 - 219] dry garlic at low enough temperatures to
[219 - 222] not deactivate the alienase but removing
[222 - 224] the moisture does put the enzyme in a
[224 - 226] sort of suspended animation if i add
[226 - 228] garlic powder to butter and then heat it
[228 - 231] up past 140 degrees i will destroy any
[231 - 233] chance of the enzyme reanimating and
[233 - 235] producing garlic flavor it will taste
[235 - 237] dull and lifeless but if i add it to
[237 - 239] water first like this the enzyme wakes
[239 - 241] up and can do its thing
[241 - 243] hydrated garlic powder will give us a
[243 - 246] sweet toasty garlic flavor and this
[246 - 248] combo will taste more complex than just
[248 - 250] adding fresh garlic alone now we just
[250 - 252] spread our double garlicy butter all
[252 - 253] over the cut side of this loaf we're
[253 - 255] going to press it into the pan for great
[255 - 256] contact which is going to equal great
[256 - 259] browning then we just bake it off slice
[259 - 262] it up and man look at this gorgeous
[262 - 265] alice in wonderland
[265 - 267] i can't believe i just made that joke
[267 - 269] but seriously this is how to eat garlic
[273 - 273] what did you think of that episode are
[273 - 276] you a garlic powder fan or foe let me
[276 - 277] know in the comments and don't forget to
[277 - 279] hit that subscribe button we'll see you