Let’s talk about garlic, one of the most popular ingredients when you cook Italian food. This new video explores a scientific secret to using garlic in cooking, emphasizing the importance of “low and slow” preparation. It demonstrates easy tricks for preparing garlic and culminates in plating a delicious pasta recipe, showing you the right way to cook pasta.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction – The Scientific Reason Why Everyone Gets Garlic Wrong
1:11 What Happens When Garlic Meets Heat
1:47 How to Cook Garlic Properly
3:13 The Most Important Lesson About Using Garlic
5:06 The History of Garlic in Cooking
5:46 Final Thoughts: The Right Way to Use Garlic in Your Cooking
6: 18 Question for You: How Do You Use Garlic in Your Cooking?
7:13 Pre Order My First Cookbook: “Authentic Italian”
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25 Comments
Thank you again. You have really helped to step up my pasta dishes!
I like toasting mine in the oven. 350 F for about a half an hour, or until it's golden. Beautiful golden and fragrant. But if I were doing it in the pan, I would definitelty use cold oil. As you say, toasted and flavorful. But burnt garlic is not a good flavor. It will ruin an otherwise great dish.
Thanks for the explanation, this changes a lot. But what do I see there? Fake black olives, oxidated and pitted, that's one of the most disgusting and flavourless things ever^^. What do I like most? Aglio e olio with some gamberetti :-). Here in Austria, the garlic gives the classic "Schweinsbraten" (pork roast) its distinctive flavour.
Hahaha, good swipe at Ina! I'm not one of her fans, evidently.
Great film again 🙂 in Poland now we start season for "bear wild garlic" delicious leafs for pesto and any other dishes. This year I will try it for Aglio e olio and hope no Italnian will come to kill me for that 😅
Just for the record: Italians eat about a kilogram of garlic per year, per person. Americans just about the same.
Chinese people eat 14 kg of garlic per person per year!!!
So, yeah, there is a lot of variation!
Where did the scientific reason go?
AGLIO 🥰🤗💞
Vincenzo, I love your videos, but I really have to concentrate on listening. I like to just listen and do some other things and then watch techniques when it's important. But with you, I just need to focus, because your switching of the "h"es. You say hot and have, for example, but 'eat and 'ard, which always keeps me on going 10s back and listening again what you meant. I know you're a true Italian, but where does this inconsistency come from? This is not criticism, I'm just wondering about this half-way.
The tip I learned from Chef Jean Pierre is to add finely chopped garlic before putting in a liquid ingredient like wine or tomato passata. It makes it so the flavor of the garlic is there but it doesn’t burn. It only takes a few seconds for the garlic to become fragrant
My favourite garlic recipes…….
Raddichio pasta, a riff of Aglio e Oilio but with raddichio and a bit rocket added
Roast chicken that is post cooked marinated in a sauce of olive oil (lots), garlic that as been slowly deep fried in the oil, orange juice and mint. A riff on something my Sicilian mama made up.
It has its place in many recipes, but in others, the more the merrier, I say! I absolutely adore garlic! Fun facts: I love a dirty vodka martini, made with pickled garlic, and the brine from the jar, as opposed to olives (which I also enjoy). I make it exactly the same way as a regular dirty vodka martini, only I sub everything olive for everything garlic, and it's wonderful! Also, for a late night snack, I love a bowl of black olives and pickled garlic cloves with a little EVOO and balsamic vinegar dressing, absolutely divine!!! I'm not so keen on the sweeter, more roasted or caramelised garlic flavours, that can get to be a bit too syrup-like for my tastes. Also, if you're making pesto alla Genovese, please don't blend it!!! Use a mortar and pestle!!! Trust me, it's soooo worth the effort!
I can never use enough garlic. The more the better!
I disagree on one point. There can NEVER be too much garlic.
When you cook the cloves whole, they are harder to burn. Then when they're cooked, they get soft and you can mash them with a fork. It has a sweeter taste than dicing the garlic and putting that into oil. When you dice it, the surface area of the garlic is increased and it burns faster. A whole clove can take more heat before it burns.
Thankyou so much.
I use two heads of garlic, wrap them in foil with some extra virgin olive oil and roast them in the oven for my garlic soup. Delicious!
Only few garlic damn it.
I must admit that I'll add some very thin crispy brown garlic slivers to a warm potato salad with mayonnaise.
When I cook Italian or Croatian food I use a couple of extra cloves of garlic more than the recipe needs. However I was raised on folk stories of vampires, werewolves and witches; so I sometimes throw in a lot more garlic. I have to restrain myself.
I allow the garlic to seep in cold
olive oil in the pan before I start to cook. Then I turn on the heat to low to allow the garlic to gently cook.
Vincenzo I know you're a garlic hater. I am the exact opposite. Toasting the garlic gets rid of all the beautiful garlic taste and only the sweetnes remains. I agree it's good to have the sweet garlic for some foods but sometimes you want the full garlic blast. Best to add it at the end of the cooking to get the garlic freshness. And no it doesn't overpower other tastes it compliments them and leaves you with beautiful garlic aftertaste. But I agree on the garlic burning part that is a blasphemy.
Brilliant as always – great video Maestro!
In the US they have this preconceived idea that using a lot of garlic is very Italian. Same with herbs.
Ciao Vincenzo, I’m a recent subscriber to your channel you have taught me a lot. One recipe I’d like to learn is Pasta sepia but with the sepia ink sauce. This was one of my late father signature dishes and I believe he will be right beside me every time I make it.
Thanks
Paul
How’s my Paesan doing? You know we Italian-Americans love garlic and this video is perfect👌🤌❤️