Fresh Garlic vs Prepared Garlic: Can You Taste the Difference? 

Garlic: turns spicy for a self defense mechanism Humans: ooh a little spicy I like it

Allicin, eh? It's like a two part epoxy.

Thank you for adding the extreme biting audio. I wouldn't have been truly convinced they were actually biting into garlic bread without it

"There's no such thing as too much garlic." "She and I are married." You chose well. People who don't absolutely love garlic aren't to be trusted, and there's no place for that kind of negativity in one's romantic life.

Allicin, it’s kinda like a two part glue, or epoxy I believe It’s whats really good for you

"the stuff that makes garlic hot is a molecule called Allicin" *Brad Leone has entered the chat*

Ragusea: *Intentionally makes the garlic bread with too much garlic* Taste testers: *Prefer the kind of garlic that is more mild* Ragusea: *Shocked Pikachu face*

"This is probably more garlic than you want in your garlic bread." Whoa, Hoss! You don't know me. You do you, I'll do me.

“No such thing as too much garlic” “She and I are married” Dude nice

"She and I are married." Hands down, the best way anyone has ever introduced their s/o.

“Garlic releases Allicin in order to defend itself from predators” Humans: I see this as an absolute win

lauren: my only catchphrase is there's no such thing as too much garlic adam: she and i are married. damn, my dude sounds like he's so proud

There hasn't been white wine in the recipes for a few videos now.... I'm really worried about adam

Next video: Why I season my garlic powder, *not* my garlic.

Every one of the garlic options you tested could have been a different variety of garlic (Spanish roja, German white, elephant, etc). Different varieties sometimes have significant differences in flavor, which could account for some of the differences the testers noticed. Regardless, this was a good and useful video.

I love the info and seemingly genuine No Judgement. Just more down to earth than most

As a Pakistani, I can thoroughly tell you what “garlic paste” is to us. It’s actually not a substitute to garlic. Some people do use it not realizing it isn’t. Garlic paste is essentially pickled. It actually is used often in recipes that also require fresh garlic. In what I have observed it’s usually to mellow out super spicy peppers and added around the time that the peppers are. It is sometimes added to tarkas To elevate the taste of cumin and coriander. In a similar way ginger paste is also used but with an opposite effect. It’s pickled for the sour note but it’s used to not mellow out spice but to enhance it.

Long time viewer here. I just wanted to say I appreciate how clean and to-the-point your videos are. Lots of other RU-vidrs fluff up their videos with cringeworthy excitement and branding while talking out of their ass before getting to anything of substance. Yours are both vastly more enjoyable and more informative. Thanks much, and keep up the good work.

I’ve found pre chopped frozen garlic to be my go to for a lot of recipes lately (curry in particular); lasts ages in the freezer. Obviously can’t be used in some recipes, but it’s great for others

Your presentation skills are very appealing. Appreciated the taste test, your wife was right on in her identification of the samples.

solid excuse to make a ton of garlic bread

That bleep was “Olive Garden” Edit: *It has been confirmed that the bleep was not Olive Garden.*

Thanks for doing that, Adam. I have always wondered, and now I know.

Very cool video, Allison, i learned something new.

I want to meet this Allison character for myself. Why does everyone think she’s so hot.

As a chef, I prefer the peeled and fresh garlic all the way. In my experimentations, The garlic paste is good for things like butter and puree potato's. I hate the mince garlic, to me, it has such an undesirable flavor, but it is a timesaver, considering I'm a sous chef for a fairly large catering company in my area.

I just want to say thank you for such detailed explanation

this comparison review was so informative I signed in just to give it a thumbs up :)

Any time I hear about Garlic I always go back to It's Alive with Brad Leone. XD

“Molecule called Allicin” *distant footsteps slowly starts getting louder and louder* *Brad Leone bursts through the door* “HEH, YA KNOW ALLICIN IS A TWO PART EXPOXY, CRUSH IT TO GET THAT NICE FLAVOR, ITS WHATS REALLY GOOD FOR YA................I BELIEVE”

Thank you so much for your concise encompassing review!

very interesting video about something i've been considering doing for a while.

You can tell he’s gonna use all of these on the very next recipe.

Man, now I really want garlic bread and it's 2:33am on a school night

Thank you, Allison ♥️♥️♥️

Normal people: “That’s sour” Scientists: “That’s acidic”

I have officially given up hope on you making the enchiladas

DR. CRAWFORD!!!! AHHH HES FAMOUS! He was my biochem prof many years ago. Good memories. His cameo was a pleasant surprise for my morning. :)

Long time watcher. Just stumbled across this now, 3 years after publishing. My how your skills progressed Mr. Ragusea.

I love the way her eyes glaze over when he's going over the enzyme and the substrate lol

yeah the garlic uses the spice as a defense so it doesnt get eaten Humans: SOUNDS DELICIOUS

Would love to see a followup comparison with a long-cooking-time food. I usually use fresh garlic for curries, soups, and stir fries, but I've often wondered if it's really necessary seeing as all of the pungency is going to get cooked out anyway.

Cool video, thank you for sharing.

As a grower, I am always happy to see folks who enjoy the real thing, fresh from the field .. that's the way we like it, too!

I'm really sad they didn't call the jarred garlic jarlic

Hey Adam congrats on 1 mil

Thanks great info - always wondered about the crushed garlic too - glad to know I am not alone in finding it bland.

Great video! I learned a lot. When we lived in Japan, we loved going out for ramen. Most ramen shops would have a jar full of crushed garlic, but one had a bowl filled with water and whole garlic. There was also a garlic press next to it, but somehow I missed that fact. I added four or five whole cloves to my ramen broth. As soon as I bit into one, I experienced a heat unlike any hot pepper I have experienced (and I adore ultra spicy foods). As soon as my wife realized why I was freaking out, and that I was going to be okay, she nearly fell over laughing. I learned a valuable lesson about fresh garlic that day: Use the friggin garlic press at the table, or experience the unbridled wrath of Allicin.

Adam are you cheating? Who is this Allison?

capsaicin, allicin, etc. we humans seem to enjoy food that fights back.

I actually enjoy the pre-minced garlic in many dishes. Since a lot of times you cook the garlic first anyway to mellow the flavor, THEN add the rest of the stuff, it ends up tasting pretty similar in dishes where it's getting quite a lot of overall cook time. Of course, there are dishes where I prefer the sharper taste & don't cook the garlic till later, wanting to preserve as much of that allicin flavor as possible.

Dude the amount of effort and research you put into this channel is staggering. Please never stop making videos.

As a south Asian, yes we do make our own garlic paste, usually right before its used in the food that is being made. You want that garlic flavor to be as pronounced as possible.

Garlic: *uses allicin, to prevent humans from eating it* Humans: *enjoy the flavor* Garlic: *visible frustration*

very helpful information, thank you.

4:43 Normal people: it's sour. Science nerds: Uhhh, it's very accidic.

I don’t know who you are, why this video was recommended or what compelled me to watch it in full, but I loved it. I love you. And I love Mona. This is great

Thank you for making this video :-)

im no where near a cook i literally just cook just to eat sumn decent for dinner most nights, none of this would interest me normally but this mans channel is just so good to watch i keep getting hooked

I love that this video explained the molecular science of the taste.

Lmao, when you censored your wife I filled it in with Olive Garden. I'm not from the US but based on her description I'm guessing I nailed it.

Glad I saw this. I always see big containers of pre peeled garlic. Next time I go to the store I’ll grab one and freeze it.

Thank youSOOOOO MUCH for this VIDEO!!!!!!

You are getting so good at editing and what not. Very good job!

For fresh garlic: After it is crushed let it sit for about10 minutes before using to get the full effect of its goodness. For garlic powder: Soak it in an equal amount of warm water for about 15 minutes to rehydrate.

Excellent videos. I'm hooked.

Very interesting, thank you!

Thanks for doing this experiment, I have often wondered the difference between them all.

Well, now... that is *exactly* the amount of garlic I want in my garlic bread, because I want to ensure there are no vampires hanging out within six leagues of me (and because I love garlic immensely).

Thank heavens for closed captions. I almost swatted my phone off the desk when that first crunch happened. Sound off for the rest of it!

Great video! Thanks

"This is proportionally more garlic you would want for your bread." Ohhh you don't know me, Adam. Allicin and I are dating. 😏

Your videos are my lifeblood. Keep it up

Very informative video!

Thanks for this.

I like the food science in your recent videos, but I hope you don't stop recipe videos!

When frozen, the cell walls burst, activating the allicin, same as crushing.

Wow! Those testers were spot on.

“She and I are married” I almost choked on my drink at how you delivered that line haha

Ragusea and Brad Leone collab would be insane

This was super helpful! I just started a meal prep business and while the very large container of pre-chopped garlic is tempting, I knew it didn’t have the same flavour. I opt for buying a large bag of peeled garlic and puréeing it in my blender and storing it in the fridge with some salt and oil. The jar never lasts more than a week so I don’t have to worry about preserving it longer.

Love your videos!

Another great video! Boy do I luv garlic!

Very informative. I needed to know this, as I was wondering and I do use the jar garlic, as well as fresh, but I think I will buy the frozen, peeled to see the difference. Thank you so much for this test.

Something I learned when I started growing garlic in my garden is there are different strains of garlic and they can taste really different from each other

I like using certain jarred garlics for times where I want just easy sweet garlic taste without ANY pungeancy maybe when I want it to be subtle or even with fresh garlic when I want a super sweet taste. Sometimes I find it also works well with dehydrated garlic powder that's been hydrated again in a bit of water.

You know that feeling when you find an amazing channel? Yeah that’s how I feel. Found your channel last week. Honestly this is amazing.

i love how he mentioned that he and lauren are married as an after thought

Haha! This episode is great! Can't wait to learn your video ~skillz~ next semester

Another thing to note for the peeled garlic is that most likely the garlic is blanched as part of the peeling process. This slightly cooks the garlic and produces a milder flavor.

Great vid!

about the frozen prepeeled garlic: Does the freezing maybe cause ice crystals that break the cell walls and therefore release the allicin? The refrigirated might be quite different if that is the case.

I always crush fresh, and I always add it to dishes as late as possible. I have been validated in my lifestyle choices! By science!

The shout out to your buela Ragusea at the end was beautiful brother ❤️

It’s 5:30 AM where I am. And while I’m really enjoying the information, I want it to be over because now all I can think about is the garlic French bread I’m going to make for breakfast while watching Frasier.

Excellent comparison video; thanks! A few years ago my husband & I (& a young friend) had a taste-testing session using ALL fresh garlic, but using about seven or eight (7-8) different varietals of garlic. We'd grown some of them ourselves, and bought several others at a local Farmers' Market, so we had a good selection. I can't now recall what they all were, but do remember that at least one had a pretty red exterior. It was really surprising _JUST_ how differently the various varieties of garlic tasted! We each chose a "favorite," but didn't agree with each other - no surprise there! *ALL the fresh garlics were yummy, and it was a very good day.* Also that day we used and compared salted butters from two separate sources, using Costco's and Tillamook's brands. It wasn't much of a surprise that, while Costco butter is very good, Tillamook butter was the stand-out winner between these two domestic butters. (We also performed a butters comparison on a different day, but THIS is the garlic story, so 'nuff said on that!) As we're getting close to "back to normal" from the pandemic but aren't _QUITE_ there, yet, *YOU* might decide to have YOUR OWN taste-testings --- *SO GO AHEAD, IT'S FUN!*

i absolutely love that minced garlic, it makes incorporating garlic alot easier into my food. it's awesome when you fry it with mushrooms

Once, I made a potato salad, and I only made one serving for myself, and that one serving contained maybe 4-6 cloves of raw garlic. As I ate it, I laughed to myself about how most people would have considered it inedibly garlicy, but to me it was one of the most delicious foods I'd ever made.

So my buddy who's a chef taught me this. When he makes garlic bread he butters the bread, puts it in the oven, and then takes a fresh clove that he halved and rubs it on the bread. The bread is kind of rough and continues to rough up the garlic. It's just the right amount of garlic taste, and you don't end up having to mince the garlic or run the risk of burning it.

1:00 "This is chemistry proffessor Garlic Crawford"