Garlic

[kavaris]

Before i buy garlic and then get upset i bought it, How much different is garlic once the allicin wears off, that fresh pungency assoc. w/ it, which goes away after some min., or hours once it has been cut?

Im looking for something that is like, a spice (not like a spice spice, i mean fresh roots and such) but i think ive been misunderstanding the importance of garlic, in alot of these things im tryina make, rice-related stuff... Im hoping someone out there has exp., using garlic, and knows of its stages-of-ripeness, you might call it, and how it effects flavor. Like, is it radically different? Is it sweet like Onion sweet? Or will i just feel like "Oh its just garlic, but less potent"?

P.s. Im done w/ ginger, and i gave it my best shot, but its actually horrible. Like once i taste it, even slightly, its like, ruining my day, alas it is wat is bringing the dish down, Like garlic surely cant be worse.

Like if i want brightness, i would just rather add battery acid, Like thats how much its gotten on my nerves, like... Even lemon, although i dont like to add it to the dish, it smells knda good when you clean w/ fresh lemon, where as ginger is like guava, in the sense that its like a fake version of a real fruit.

Edited 18 hours ago by kavaris

[Natasha Tori Maru]

I don't know a whole lot about garlic in terms of health benefits.

But I cook a lot (in order of strength least > most):

 - Whole garlic: mildest relatively sweet & aromatic, not very sharp - sweet, buttery caramelised flavour when roasted

 - Sliced garlic: moderate garlic aroma, bit sharper - becomes sweeter and more nutty when cooked

 - Chopped/minced garlic: stronger aroma that is pungent, aggressive garlic flavour - bit "hotter" when cooked

 - Crushed/mashed garlic: super strong raw flavour - shitloads of alliinase activity, pungent and sulfur-y

Letting prepped garlic sit for a while changes the flavour profile when raw, and dramatically when cooked. Letting it sit gets all the enzymes activating which alter flavour. 

Cooked denatures alliinase and stops the enzyme reactions. Raw is sharp, hot, aggressive & sulfurous and it transitions in stages as you cook it from distinct garlic, soft & sweet to sweet, nutty & aromatic to deep buttery & savoury as you cook for longer.

Garlic powder is a no go for me personally. I get stomach pains that will have me totally crippled for hours. Do not recommend.

 

[Schizophonia]

You never cooked/ate garlic ? 

[kavaris]

not in a long time, cause i hav crohns since 10, and it was sumthin to avoid... im gonna purchase and tell yas later if it wasnt the right thng for / towards wat i was searching for,  or if it is right ill send a smile.

note: my hands were full And i didnt purchase this time. i think i dont wanna fulfill my nutty garlic need directly w/ garlic  ~  but im gonna try other things... but not with sesame oil, i tried that one already. i bought the toasted one, nd then they said that wasnt right. fk it doesnt matter.

Edited 1 hour ago by kavaris