Jamie Oliver talks you through preparing garlic 

Best film ever

That's not just any salt, it's called sea salt. Its crystals look larger than the normal salt which the majority of people use, and apparently, sea salt is good for you.

Sea salt is loaded with sodium which is in fact not at all good for you in the amounts typically used. One sodium is not any better or worse for you than another sodium.

+Jedidiah Stopyro Sea Salt differs from Table Salt in that it's completely natural. It has colloidal minerals where-as Table Salt is basic Sodium Cl, unless it's Iodised (has Iodine added). Also, Sodium is good for you and whoever has told you otherwise is misinformed. Without Sodium I don't think you'd make it very far in life. The ONLY time you should be worried about consuming too much Sodium is if you're dehydrated.. have higher than normal Sodium on your blood tests, or Hypokalemia or something.

+Divine Tree Unless you have a garlic mincer, then you have to double it's mass to get the desired result. If you are adding it to a recipe then you can simply add less salt or no salt... Salt can also act as a preservative - when we mince our garlic we usually add a pinch of salt and just a little canola oil to get it going in the mincer before freezing. The oil also helps to preserve it. You can put lemon juice which helps preserve it for longer, but I don't add any lemon juice.

Natural is not the issue. Knowing the impurities present in sea salt helps you synthesize a more controlled equivalent. The main component is NaCl, with trace amounts of potassium, iron and zinc salts, overwhelmingly in chloride form. All of which you can create for yourself. However, buying table salt isn't the same thing as buying chemically pure sodium chloride. Funnily enough, table salt contains trace amounts of potassium, iron and zinc salts. However, you'll find that sodium, zinc and potassium chloride are the bits you want and are essential electrolytes.

LMAO

😂

now i have to try it

@@Sirdiggar hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel 😋 it is lush

@@lauraezeanishealthyliving9644 hello thanks for the message. I just checked out the video, very nice information and there is something really calming about your videos. Keep it up! 👍🏻😊

Mine too! Never seen such a thing before.

@@SnipsyStripes hello 👋 if you are a garlic lover check out my garlic squash recipe it is lush 😋 on lauraezeani healthy living youtubr channel

***** My brain malfunctioned when he did it.

+Dick Fageroni Nah I beg to differ. His utility knife is made from probably German or Swedish steel which is not super hard. Also his knife is very thin which is why it can flex. A thicker chef's knife made from a stiffer Japanese steel of course won't bend like that.

+Justin Doan Actually you got a big mistake there. German / Swedish steel is much harder than japanese steel, which is why it can flex without breaking. If you look at japanese Sushi knifes, you can see that they are much thicker, because 1. No flex is needed and 2. If the blade was thin enough to flex it would break, not flex. The flex is determined by how thin the blade is, not the steel.

TheBisasam22 If you go with the HRC scale, I'm pretty sure a lot of Japanese knives would be harder by definition. It's a cultural difference between how people use and maintain knives and harder doesn't necessarily mean better but most German knives I see are in the mid 50s to upper 50s while Japanese ones hover around 60, plus minus 1 or 2. The ones I own are rated around 61-63 HRC

***** Ups, Sorry. I mixed something up there. Yes, Japanese Steel is harder, but it's brittle. That's why it can't flex, or shouldn't flex like that. Sry, my bad.

​@@jamalswiss715 what are you on about?

The garlic taste is same no matter. It's just the texture that you want

@@maxioh576 actually no how you pepare gar;ic changes how you broke bonds within its chemical structure so garlic paste tastes different from a chopped garlic

@@yentlcloud Could you explain the difference, please?

@@maxioh576 hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel it is delicious 😋

Here we go again ;)

Never too late for a little spice in your life! Haha

HAHAHAH

He's been around for decades. I grew up watching his show 'The Naked Chef' lol. He basically taught me how to cook since I was about 10! Sorry to hear of your loss and I hope your family will visit often so you can use what you've learned to cook for them. ^_^

@mr Deviance Same here !

I bursted out laughing

Just put some garlic on it. It'll be alright. Garlic dog.

@@PrivateAckbar ( ・ω・)o-{{[〃]}}

Mr Deviance I’ll bet it was delicious

Good suggestion. I also slice a lot of hot peppers. I could use the same board.

the other side is probably for the delicate items

+Daniel Blinder Except for the paste xD You can even do that with a fork.

Rodolfo Sanchez

@Rodolfo Sanchez

...and you did not cut your fingers either? Haha

🤣

Thank you Alin

+MyGerbilScrapbook just buy a new knife. I use this one www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32. It is only 30 odd dollars and cuts better than most 200 dollar once.

+pranjal86able im only 15, it's not legal lol

+MyGerbilScrapbook I see. well i think it not illegal to buy a chefs knife 🔪 for a 15 year old. ask your parents for help. tell them you will move out otherwise.

Or just you know, sharpen the knives. Quick, easy solution.

get a lansky sharpening system.

It's made to do that, he's got a good knife. If yours don't do that then you need better knives.

@@killinglonliness88 hello 👋 hope ypu are good 👍 if you are a garlic lover check out my garlic squash recipes it is delicious on laura ezeani healthy living youtube channel

***** Makes sense from an economic standpoint..

Try it yourself. Describing what something tastes like is like trying to describe color to a blind guy. Garlic is cheap as hell. And you only need four cloves all together and then you could use all those in one dish or up to four.

it really depends on how you cook it still, generally the crushed cloves you can either roast which will make them very sweet and soft, remove all of that harsh sharp taste, which is very nice because you can press it right out and put it on meat or just eat it whole. You can also throw it into a hot pan with oil and other stuff and it will kind of perfume whatever you are cooking. This is a nice way to do for steak for example. With chopped garlic you kind of get the taste all through your meal but kind of more distributed than the sliced one. With the sliced one you'll get the occasional bite of garlic which can be nice but also a bit overpowering depending on where you use it. The crushed one is great for dips and dressing where you use it raw, as it absolutely needs to be spread out, a bit of raw garlic isn't very pretty, but if you crush it to a paste with a pestle & mortar together with some ginger, add some sesame oil, lime, honey and soy sauce you get an incredibly delicious asian style dressing.

Japanese carbon. $400-$500 per knife, but worth it.

@@jeffreyharrison3731 thank you. I will look into them. 😁

Depends how much you want to spend! I've used a £100 i o shen knife and an electric sharpener for the last eight or nine years and it's worked just fine for me... tbh a couple of half-decent knives from t k maxx would be all I need so long as I can keep 'em sharp.

@@MCVessels thank you for that input. I am currently house hunting and I said I definitely need to research on good knives to purchase. 😁

I always used minced, which is probably like the way he cuts it like a tiny onion. Use a whole head and see what happens. It makes chili better.

WKWKWK ner ugha

He did minced when he cut it up like a tiny onion, didn't he?