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/ck/ - Food & Cooking

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6839816 No.6839816 [Reply] [Original]

I'm having a lot of trouble wrapping my head around such a simple recipe. Do you really "rub" the garlic on the bread? It doesn't seem particularly effective. It also seems like, if you only rub the garlic and tomato, you end up wasting a lot of the ingredients. or do you eat the whole pieces by themselves after you're finished "rubbing" them on the bread? Why not just make a garlic/tomato dip, or just use tomato slices?

>> No.6839822

>>6839816
the flavour of the garlic comes from the oils. just make sure you smash the garlic before slicing it

>> No.6839963
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6839963

>>6839816
>grate

>> No.6839977
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6839977

>>6839816
make a mixture of garlic and butter/oil
shmear it on the bread
top with tomato base. season to oil before finishing with tomato base.

slices are too wet, or not wet enough. a tomato paste should thicken up to a heated mass on the garlic oil.

I would imagine its more for the smell than the taste(rubbing garlic on bread), since bread is such a smell important thing.

>> No.6840767

>>6839822
>>6839977
So it shouldn't just be a raw clove, cut in two, rubbed against the bread? That's what most recipes call for.

>> No.6840774

rubbing the cut surface of the garlic on oily bread is actually a very effective way of getting the flavour out, the garlic wears down to a nub in no time at all and it's dispersed in irregular, abraded clumps that deliver bursts of flavour.

>> No.6840779

>>6840774
Shit man, I'm getting all confused now

Recipes tell me Garlic -> Tomato -> Oil, but you're telling me Oil -> Garlic -> Tomato?

With possibly smashing involved according to >>6839822