/ck/ - Food & Cooking

>>13610932
That’s because you eat lots of garlic. The people who use recipes don’t often eat this stuff, so they would probably find it overpowering. Most people who cook a lot don’t follow recipes. They just cook.

>>13610932
agreed, you may proceed with your argument op


women are horrible
yang 2020

>>13610941
garlic in the real world is almost never overpowering . its a myth

>>13610941
>Most people who cook a lot don’t follow recipes.

I use recipes as a rough outline, a source of inspiration.

Depends how you break it down. I prefer the taste of crushed, but you need to use a lot more.

>>13610948
based

Always use an odd number of cloves.

>>13610932
Based, FUCK VAMPIRES

>>13611211
33 is an odd number, right?

>>13610932
It depends on what you're making. For a pasta dish I might use the whole bulb, but for dill pickles more than one clove is overkill.

I got a recipe that calls for 40 cloves. Im not gonna sit here cracking garlic cloves all day. 5 is enough

>>13611211
OCD OCD OCD

I don't think I have ever once ate a dish where I thought "Hmm, this has too much garlic in it". Same for onions t󠛡bh

>>13611558
>all day

just shake a bulb in a glass jar

>>13610951
>>13611589
This. I’ve never been overpowered by the flavor of garlic.

>>13611690
>I’ve never been overpowered by the flavor of garlic
What do you imagine this looks like in your head? A big stinky garlic bulb sitting on top of you? Learn to speak English.

>>13611701
based retard

>>13611701
What are you on about brainlet. I think you’re the one that needs to learn English.

>>13611657
Very very based

>he doesn't use a mortar and pestle to prepare his garlic

>>13611690
>>13611589
Cassoulet can be ruined with too much garlic. You think it won't be, but it will. I made a cassoulet with a garlic sausage, duck that had been blasted with sausage, an entire head of garlic, and a bunch more garlic in the stock. It was actually completely disgusting. You can exceed the amount in the recipe of course but there is a point where it takes over the whole dish and makes it unpleasant.

>>13612055
erroneous on all counts

>>13611714
>>13611723
It overpowers your sense of taste, not you. Saying it overpowers you (in entirety) sounds fucking stupid, very objectively.

ITT a bunch of people brag about only ever using cheap flavorless garlic

>>13612619
ITT some faggot makes an unsubstantiated claim that his ingredients are superior than others

It’s a bit redundant to say this, however, as every thread on /ck/ has some faggot doing the exact same thing

>>13610932
Really depends on your garlic and the tolerance you've built up by repeatedly consuming garlic. Much like hot peppers. The more garlic you eat the more desensitized you become to it, and the more you will enjoy in a dish.

>>13612686
Over the years my garlic tolerance has waned. I use garlic rojo and usually one clove or two depending on the dish. But I'm a raging alcoholic so my guts can only handle so much anymore. You have to be a giant asshole not to use red garlic though.

>>13611589
>Same for onions t󠛡bh
The texture of onions can definitely ruin a dish if there's too many off them, tomato sauce with too many onions is awful.

>>13610941
But why doesn't everyone eat a lot of garlic? Too much work? I swear to God, whatever I cook, if it starts with sauteing garlic every fucking normie is talking about how amazing it smells, like they've never smelled garlic cooking in butter.

>>13612863
If you start your food by sauteing garlic, you've already fucked up.

>>13611214
The other day I sneezed and someone said had bless you. As I moved along my mind decided to imagine if I was a vampire.
That'd be a pretty good comedy skit

Vampire minding his own business, and sneezes. Some lady says God bless you and he bursts into flames

>>13612863
You like the taste of burnt garlic. I get it. I forget the chemical makeup but it's a good org-chem experiment.

>>13612863
Whenever I see it calls to sauté garlic I modify that step. Somehow they want you to saute garlic with the onions and whatever like they cook at the same rate. That's retarded and burnt garlic tastes like asshole.

>>13610951
>>13611690
>>13612863
most likely because in the past, one "clove" of garlic was used to refer to what we call a "bulb" and recipes were never rewritten to translate it in modern terms
>>13612872
please elaborate, i would like to know more

>>13612615
There’s such a thing as figurative language, perhaps you need to look it up. Your mind has clearly been overwhelming by mental retardation.

>>13612896
white garlic turns to asshole immediately after under cooking or over cooking red garlic forgives you your horrible choices.

>>13612901
See..
>>13612906

>>13612615
There’s such a thing as figurative language, perhaps you need to look it up. Your mind has clearly been overwhelmed by mental retardation.

>>13612910
If you don't want to sound like a retard, you say "learning disabled" now. You retard. Pro-derp.

how do white bois even compete

>>13612901
Garlic cooks very quickly, can burn and loses flavour if cooked too long, this is why you should add it towards the end, after sautéing your other ingredients.

>>13610951
Bullshit.
Until I was in my teens I wasn't even aware pilaf was not supposed to taste obnoxiously bitter.
My father's obsession with garlic completely ruined the aromatic for me.

1 clove is right for firshermans eggs. Not going to use 6 cloves for 1 can of Deenz my guy.

>>13612920
>bitter
That’s overcooked/burnt garlic. There’s a difference.

>>13612929
God. You fucking people couldn't figure out how to get your own thumb out of your rectum. Don't use small white cloves, don't add garlic as the first fucking thing in your butter. Don't add 300 cloves of shit into your food. Can't you stupid pricks get on board?

This place is like talking to celery.

>>13612906
Honestly I'm >>13612896
a noob so never heard of red. I'll give it a shot

>>13612954

I won't buy any other garlic now. I'll use powder before any shitbox white garlic. Red garlic is a zone 5 cultivar so it grows in cold climates. It's perfect garlic.

>>13610932
If that's how you feel then deviate from the recipe, its not a god, make your own fate/recipe

>>13612916
Elephant garlic doesn't taste as good as normal softneck garlic.

>>13612936
Every fine dining place I've cooked at, aromatics are always first, and 90% of the time, garlic and/or shallots are first. Super easy to overcook, but there is a thing called heat control and paying fucking attention.

>>13613106
"Heat control" means you're using a temperature that doesn't cook your main ingredient properly you fucking moron. Just don't argue with centuries of cooks. Put your cunting garlic in at the end and let it melt into your food. God you people are like trying to herd cats on this subject.

>>13613106
Do you parboil your steaks, shitbrain?

>>13613106
You're a dogshit line cook and probably not even that. You chop shit for real cooks and I'd even be surprised if you do that.

>>13613056
i find it milder in flavor so i usually just add more

>>13610941
he didn't go to culinary school
he went to the kitchen

I only measure garlic by bulbs

>>13611701
That's a pretty standard turn of phrase, Anon. Why does it rustle you so?

>>13615126
You spelled flavour wrong, I guess that triggered him.
Pedants.

>>13615140
I'm British, I spell it properly.

>>13611558
p-post recipe anon

the whole thing is the Clove the individual pieces are called cleaves

Only use an even number of cloves.

>>13615323

>>13615372
>40 garlic cloves, peeled
>1 broiler/fryer chicken (3 to 4 pounds)
I like to season my garlic with a little bit of chicken, too.

>>13615372
seems like a typo

>>13612916
elephant garlic is a type of leek

>>13615372
What is the name of that cookbook?

>>13610932
There is a reason you're alone.

>>13612896
Sauté your onions
And then throw garlic in the end
What’s so difficult about this?

>>13615401
Taste of home

>>13613113
Wat are you fucking talking about you stupid prick

>>13615418
>Just don't argue with centuries of cooks

>>13615372
>>13615388
>>13615391
https://www.youtube.com/watch?v=XfZrYxVO8iI

>>13615388
>>13615391
Have you seriously never heard of chicken with 40 cloves? They stay whole so the garlic isn’t overpowering.

>>13611701
Jesus fucking Christ, Anon, someone else has done it: >>13615432

Also maybe read the first few posts in the thread.

>>13615424
Makes total sense you dumbass faggot

>>13615461
>JUST DONT

>>13615430
I want to fuck that jew bitch

>>13615459
>someone has said the same word as another poster in a thread on a Jordanian aircraft mechanics forum. Jesus fucking Christ.
I can’t imagine being so miserable something like that would enrage me.

>>13615505
I know, it's awful! And these people did it too, the imbeciles. They should just fucking kill themselves right now:
>>13610941
>>13610951

>>13615410
Nothing that's what my modification is. Sauté the other veggies and then toss in the garlic at the end until fragrant

I was saying I've read recipes (I get em all online) that say to sauté the garlic at the same time and sometimes to add things in after the garlic to continue saute. Obviously that's retarded so I do what you said

Personally I just use roasted garlic olive oil. I have 0 cloves or minced at home, I do have garlic powder tho.

>>13615574
Garlic powder is just penance for those who feel they deserve it.

>>13615432
>Have you seriously never heard of chicken with 40 cloves?

Can't say I have. Nope.

>>13612881
I LIKE

>>13615613
Not him but actually I do make garlic bread with powder for perceived even coating (meaning Im aware that might be stupid), for everything else fresh. Is it better with fresh?

>>13615613
I dont think I've used it once in three years
garlic olive oil > garlic oil/minced > garlic cloves > garlic powder is the current meta from what i've seen, with fermented black > dark roasted > roasted > normal for the types of garlic

I know powder is only supposed to be used for dry rubs, and I dont use it enough to get rid of it.

>>13615635
Garlic powder is only one tier above 'chicken salt'.

>>13615486
Oyyyy

>>13610932
depends. if it's being cooked then yeah most recipes never use enough. but one clove of raw garlic is enough for something like a salad dressing, otherwise it does overpower it pretty quickly.

>>13615656
>otherwise it does overpower it
HE FUCKING SAID IT AGAIN JESUS FUCK

>>13615629
There's something seriously deficient in your being then.

>>13615665
Garlic galze always overpowers me

>>13615698
RRRRREEEEEEEEEEEEEEE

Protip: cut each garlic clove in half and you won’t need to use as much to get the same flavor. Even some professional chefs don’t do this for whatever reason

>>13615802
>protip
>professionals don't use this
>professionals dont
>professionals
>pros
>pro tip
I don't follow anon

>make toast
>rub raw garlic on it
heavenly im telling you lads

>>13616417
toast it, rub it, then place mozzarella on top then basil garnish. That's perfect garlic toast.

>>13610941
>Most people who cook a lot don’t follow recipes.
Huh. Most people I know who cook do follow recipes though. They balk at me when I tell them I end up throwing out recipes and go by feeling when coming up with new dishes.

>>13615802
>Use half the amount of garlic
>You get more flavour

What is your damage little boy?

>>13610941
>the american fears the raw strength of the garlic clove BULL

>>13617870
No, I probably eat more garlic than op. A lot more.

>>13612896
personally I like to get my garlic nice and brown in a lot of oil. I also like to make crushed garlic oil infusions and use it as an oil when cooking for that garlic hint. Basically I love garlic. I used to have a friend who would eat whole cloves of raw garlic for the health benefits. For me garlic is just one of those god-like ingredients that can improve practically anything savoury.

t. garlic fan

>>13617709
based cooklet
and putting a whole tomato in your stew gives you the same amount of flavor as a crushed tomato, right?

>>13611589
based. every single thing ive ever cooked starts with garlic onions and butter.

>>13617987
It shouldn't. Butter yes, onions yes, garlic needs to be added later.