/ck/ - Food & Cooking

>>18327993
can garlic even 'liquify'?

Why is Italian food always so good?

>dude if you cut the garlic this way it will literally LIQUEFY in the sauce
just don't take anything in movies seriously

>heat oil
>throw chopped garlic in the pan
>turn away to grab the next ingredient
>5 seconds later its already burning
how the hell bros???

a razor blade

>>14182957
>He used a razor and he used to slice it so thin that it would liquefy in the pan with just a little oil. It was a very good system.

>>14154763
I slice my garlic so thinly that it liquifies in the sauce. Get on my level.

ITT: best food/cooking scenes in film and television

Pleb filters you can use to filter out tastelets:
>Not putting milk in scrambled eggs
>not using fresh pepper
>falling for the specialized salt meme (sea salt, pink salt, etc.)
>not having a dutch oven
>not knowing the difference between grilling and BBQing
>falling for the bottled water meme
>exclusively eating plain pizza
>putting too many toppings on a pizza
>cooking a steak past medium
>cooking ground beef to under Med-rare
>they can't quote the scene of pic related or even worse if they don't know it at all

>>12927100
>>12927116
Sorry, I had to go.

Ok, cool I have a much better understanding now. The photo isn’t mine but is from that film ‘Goodfellas’ when they make the sauce in prison and the guy slices up the garlic with a razor blade. My mother is French so that always appealed to me as she’s also pretty fussy about garlic being cut or crushed almost to a liquid.

Anyway, I was always very curious about the sauce Henry made in that film. Everything you’ve said makes it all make sense now. I never understood why he added the meatballs in later but I see now that it’s all about the sauce itself. Really cool. I’m definitely going to try your recipe now and post a thread on it - maybe in a week or so. Thanks OP. You’re a real cool guy.

how do you spag?
... you do know how to make spag, right?

Why did they call it a system?

>>10366059
yeah this was such cringe, that's not how you use a razor guys!

If you cut garlic really thin with a razor, and then fry it in a pan, does it really liquify, like in the movie?

>not cutting your garlic with a razor so thin that it liquifies in the pan with just a little bit of oil

>He had this wonderful system for doing the garlic. He used a razor, and he used to slice it so thin that it used to liquefy in the pan with just a little oil.

how do I do it? I can't get it right.

>tuttoroso tomatoes
>fresh basil
>fresh bay leaf
>olive oil
>garlic
>brown sugar
>romano cheese

Did it liquefy?

Did it liquefy?

I usually just use a razor blade like pic related. Cheaper and, arguably, does a better job. You get a good, thin slice.

Is using a razorblade a better and cheaper method than buying a knife set?