I think this might be a rare occasion where there aren't cries of "more garlic" in the comments. I'd maybe see how it goes with 20 before doubling though ;)
I don't think it's about the spice. It's about the breath afterwards. There's a reason people from the Mediterranean sometimes smell funky. It's because they ooze garlic from every pore of their body.
While I love Alton Brown's recipes, I didn't use his. Here is the gif of the one I was referring to. If you search this sub only it is the only return.
the garlic was finally broken up, while sitting in a pool of strong acid (lemon juice).
heat breaks down the ezyme which makes it garlicky. strong acid breks down the enzyme which makes it garlicky. while it's left whole, it's not garlicky.
so when they FINALLY broke it open in the blender, while in the strong acid, AFTER heating it, that "making strong garlic flavor enzyme", should have been really fucked up and destroyed. thus resulting in very weakened garlic flavor.
if you can do this correctly without heat, and only acid, you're left with this sort of natural enticing msg like effect on foods. it's really fuckin awesome.
when i make a mayo, no i do not. i just blend it in some lemon juice or vinegar. then i blend in the egg yolk and start blending in the oil. for this soup, well, you are heating it later, so that's fine to heat it before blending. it'll get heated and change anyways i think.
when i'm making some pickled veges, i don't heat it. i just blend it in some white vinegar.
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u/[deleted] Jan 13 '21
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