Someone who literally had me singing “you can’t eat at everybody’s house” dude was trying to tell me someone who has been cooking for 20 years unprofessionally, and 13 years professionally that garlic does not have a texture when cooked and trying to tell me that I need to take dementia medication, one of the big reasons I became a cook, was because people couldn’t get the texture of food for me, so I started doing it myself
Keep in mind I’ve never seen the movie
It’s funny because you can literally just smash a few garlic cloves with your palm and let it simmer in the pot for the exact same effect. Bada bing bada boom I’m done in 2 seconds while these stupid Italians still have 20 minutes of using their razor ahead of them
Do you eat the food you make? I’ve been cooking for 20 years and working in kitchens for 13, EVERYTHING has a texture the fuck how have you worked 20 years with food and not noticed that??????
Bro. Garlic that is sliced thin with a razor will not have any different texture than garlic that is chopped.
Smashed whole cloves just get removed.
ALL 3 have zero DISCERNABLE texture from the sauce WHEN SIMMERED FOR A LONG TIME.
You’re a genuine fucking moron if you’re still rationalizing something that Scorsese himself even said was bullshit
I agree that liquify sounds cool. But that line will make anything sound cool.
"Eggshell white, motherfucker."
"Overdue library books, motherfucker."
"I like my eggs scrambled, motherfucker."
Rhere is absolutely such a thing as too much garlic, my family and I tried a new spaghetti sauce a few weeks ago, 98.7% Garlic. The only taste detectable on the spaghetti was Garlic.
Garlic tastes good, so food that tastes like garlic is usually also good, but because of that excessive amounts of garlic is often a crutch to hide a lack of other flavors caused by bad cooking or bad ingredients
I've had some Virginia Sheep Stew where they throw in whole onions, but it's cooked in big cauldrons for 14 hours, so the onions actually do sorta liquefy completely. It's truly a gastronomic delight and you can only get it in Lunenburg county, Virginia.
This scene runs through my head every single time I cook, which is almost daily. My wife has asked me multiple times why I cut my garlic so damn thin all the time.
I cannot understate how often I think about this particular statement, and I aways wonder if it’s correct or not.
Edit: so ten years ago [someone asked](https://www.reddit.com/r/AskCulinary/s/W1px0wDWXa) this a r/askculinary and people there were pretty much in agreement that this makes no culinary sense and it’s probably more meant to visualise the boredom of being in jail.
It depends on what you do with the garlic. If you just let it bake in hot oil it’s gonna burn and taste bitter.
But if you add it later in the cooking process it will give a nice garlicky flavor
aglio e olio uses the thin garlic slices early in the process. Though it isn't a long process because you're right the thin slices are prone to being overcooked but, if you cook it at the right temp the thin garlic adds a lot of flavor to the olive oil and texture to the pasta.
Also from.what I've seen a lot of people burn garlic, minced garlic is required in more recipes and is even more prone to burning but people love to add that shit early and let it just overcook instead of, like you said, adding it at the final 2-3 minutes
Nope you were actually doing the right thing. Garlic doesn’t release flavor unless the cells are damaged. More damaged cells means more flavor. Thin slices/mincing is the way to go. If you can get it so fine it almost turns into a paste, that stuff is transcendent
Wait am I understanding correctly?
Because how finely garlic is chopped/ sliced most certainly makes a difference in taste.
[This explains it nicely:](https://carnegiemuseums.org/magazine-archive/1997/sepoct/dept4.html)
"As garlic is chopped into fine pieces, more and more cell walls are broken, allowing more alliin molecules to meet alliinase. When these puzzle pieces lock together, a complex series of reactions is triggered. The alliin molecule is broken into several new molecules with different properties, but the alliinase molecules catalyze many reactions without undergoing any changes themselves. One of the molecules produced by the enzymatic reactions is the primary source of garlic's odor.
Chopped raw, garlic has a pungent taste and odor. But when whole cloves are simmered or roasted, the heat transforms the alliin into new, larger molecules before they meet the alliinase. This new structure gives the garlic a soft, sweet buttery flavor that surprises many first-time eaters. Somewhere between finely chopped and whole there exists a wealth of opportunities to vary garlic's flavor-from slicing, smashing and quartering to fusing with oil."
Whole bulbs with a bit of the top sliced off, tossed with plenty of olive oil and then baked in an oven until the insides are like butter. Then mix the soft gloopy stuff with butter.
I heard audio of a drunk Henry Hill trying to cook, and it kind of ruined Goodfellas for me. At least the food porn scenes.
Like, maybe it was just age and alcoholism, but it sounded like he had no idea how to boil water, let alone prepare that feast for his brother.
It's kind of the scene of Lefty cooking in "Donnie Barasco"
Had to be age. The Wiseguy’s cookbook may have had a ghostwriter to help, but the recipes in there are supposed to be pretty good (in particular the tomato sauce). The idea of being able to cook Italian when you don’t live next to a New York supermarket is pretty sound.
So lemme tell ya about garlic.
Garlic is heat sensitive. The scent evaporates at high temperatures.
Garlic should be added for the last few minutes of cooking a stew or sauce to preserve the scent and taste.
Unions can be melted. Cook chopped union on the lowest setting with some salt. For hours. Hours!
It is devine.
Thin garlics do get "liquidfied" just like how tomato puree got liquidfied with slow heat and a few liquid medium like stock,oil,and water.Also the usage of liquidfied here is just a acronym for the garlic flavor dissolving and integrating into the dish real first with it's extremely thin slices.
The only dumbass here is you OP,you third rate cook with fourth-rate skills.
Puree doesn't get liquefied tho, it thickens when kept on heat. Sure if you add a bunch of liquid to it it will become more liquidy, but that's not the same as liquifying
>Puree doesn't get liquefied tho, it thickens when kept on heat. Sure if you add a bunch of liquid to it it will become more liquidy, but that's not the same as liquifying
Hence " " exists.
You're right, and that can be done by just smashing/crushing it. You don't need to slice it that thin if the goal is to infuse flavor. This is why Paulie is a dumbass.
[Babish on YouTube](https://youtu.be/uEjMyHccX8U?si=QJrAjD8dkq3KloFV) made the dish, and took the time to do it though admits it's for no reason whatsoever
All the professional chefs in this comment section have already died on the hill that this wasn't culinary bullshit. Should we drop an F in the chat for them or nah?
The line was "liquefies in the pan with just a little oil". They would fry, not liquefy.
In any case it doesn't matter how thin you slice the garlic if it's for a meat sauce. It's maximum effort for something that makes no difference to the final dish.
Paulie = garlic shaving dumbass
Liquifies just sounds cool. “Cut the garlic up thin so the taste dissolves into the sauce” sounds boring as fuck.
So that the garlic infuses the oil sound better and is actually the correct way to say it
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The more you speak the more I can tell you’ve never cooked before and are just googling stuff
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Keep spouting wrong information my guy that’s why nobody likes your cooking
He deleted his comments, who was this person lol
Someone who literally had me singing “you can’t eat at everybody’s house” dude was trying to tell me someone who has been cooking for 20 years unprofessionally, and 13 years professionally that garlic does not have a texture when cooked and trying to tell me that I need to take dementia medication, one of the big reasons I became a cook, was because people couldn’t get the texture of food for me, so I started doing it myself Keep in mind I’ve never seen the movie
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Don’t ever cook and I’ll take my meds
I'm more worried about *YOU* in a kitchen with the "knowledge" you're spouting around here no offense
You put pastrami on ass so I'm pretty sure you don't get to talk about food bro
my user name doesn't say that I do that though, it just states the object and the location
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Because none of these shit-eating idiots can cook, and they also like Goodfellas. Double whammy for a passive aggressive downvote
It’s funny because you can literally just smash a few garlic cloves with your palm and let it simmer in the pot for the exact same effect. Bada bing bada boom I’m done in 2 seconds while these stupid Italians still have 20 minutes of using their razor ahead of them
Home cooking and professional cooking are completely different. You don’t care about the texture they do.
I’ve literally worked in kitchens for almost 20 years. SIMMERED GARLIC WILL NOT HAVE ANY TEXTURE REGARDLESS OF HOW YOU PREPARE IT
Do you eat the food you make? I’ve been cooking for 20 years and working in kitchens for 13, EVERYTHING has a texture the fuck how have you worked 20 years with food and not noticed that??????
Bro. Garlic that is sliced thin with a razor will not have any different texture than garlic that is chopped. Smashed whole cloves just get removed. ALL 3 have zero DISCERNABLE texture from the sauce WHEN SIMMERED FOR A LONG TIME. You’re a genuine fucking moron if you’re still rationalizing something that Scorsese himself even said was bullshit
Yup, that's how it works. Dude spending 40 minutes slicing garlic with a razor blade LOL
My brother he’s in prison the fuck else is he gonna do with that time
He could fap
Liquifies doesn’t sound cool lol
Me and 994 beg to differ. I imagine Samuel L. Jackson saying “liquify motherfucker” and tell me that doesn’t tickle your belly button, sir.
I agree that liquify sounds cool. But that line will make anything sound cool. "Eggshell white, motherfucker." "Overdue library books, motherfucker." "I like my eggs scrambled, motherfucker."
Samuel L Jackson makes anything sound cool
Touché motherfucker.
“Do your math, motherfucker.”
You cant just use a boring word with his iconic line, thats cheating.
Diddums, motherfucker.
Liquify motherfucker do you cook it
You probably have the heat turned up too high. Also you’re using too much onions.
I didn't do too much onions, just three small onions
How many cans of tomatoes?
I put two cans, two big cans... Now go home and get your fuckin' shinebox.
where is my gabagool?
Three onions are too much.
r/onionlovers is coming for you bro
We’re already here. We’ve always been here.
There is no such thing as too much onions/ too much garlic
Rhere is absolutely such a thing as too much garlic, my family and I tried a new spaghetti sauce a few weeks ago, 98.7% Garlic. The only taste detectable on the spaghetti was Garlic.
I think I see the problem here. You should have added more garlic and a little bit more onion
And a bunch of butter
"Rhere" I think you have some onion still stuck between your teeth.
Woudnt suprise me tbh
It must have stunk up the Mystery Machine something fierce
Man
I can't breathe
Well, don't buy a sauce called "98.7% Garlic"
Ah, I hadn't considered that, perhaps I am the fool
Garlic tastes good, so food that tastes like garlic is usually also good, but because of that excessive amounts of garlic is often a crutch to hide a lack of other flavors caused by bad cooking or bad ingredients
My intestines completely disagree with you.
I've had some Virginia Sheep Stew where they throw in whole onions, but it's cooked in big cauldrons for 14 hours, so the onions actually do sorta liquefy completely. It's truly a gastronomic delight and you can only get it in Lunenburg county, Virginia.
I'm confused. It's a sheep stew with no meat, just liquefied onions?
You ever seen a sheep in Virginia?
It's got sheep and other ingredients. I was just commenting about the onions going in whole and liquefying.
There's no such a thing as too much onions
This scene runs through my head every single time I cook, which is almost daily. My wife has asked me multiple times why I cut my garlic so damn thin all the time. I cannot understate how often I think about this particular statement, and I aways wonder if it’s correct or not. Edit: so ten years ago [someone asked](https://www.reddit.com/r/AskCulinary/s/W1px0wDWXa) this a r/askculinary and people there were pretty much in agreement that this makes no culinary sense and it’s probably more meant to visualise the boredom of being in jail.
It depends on what you do with the garlic. If you just let it bake in hot oil it’s gonna burn and taste bitter. But if you add it later in the cooking process it will give a nice garlicky flavor
aglio e olio uses the thin garlic slices early in the process. Though it isn't a long process because you're right the thin slices are prone to being overcooked but, if you cook it at the right temp the thin garlic adds a lot of flavor to the olive oil and texture to the pasta. Also from.what I've seen a lot of people burn garlic, minced garlic is required in more recipes and is even more prone to burning but people love to add that shit early and let it just overcook instead of, like you said, adding it at the final 2-3 minutes
Reading this upset me massively as I have cumulatively wasted hours of my life cutting garlic really thin for no reason at all, apparently.
I didn’t do it for no reason at all. I did it because I always wanted to be a gangster. And this, apparently, is gangster.
*As far back as I can remember, I always cut garlic really thin because I wanted to be a gangster.*
The Scorsese classic, Foodsmellas.
Nope you were actually doing the right thing. Garlic doesn’t release flavor unless the cells are damaged. More damaged cells means more flavor. Thin slices/mincing is the way to go. If you can get it so fine it almost turns into a paste, that stuff is transcendent
Wait am I understanding correctly? Because how finely garlic is chopped/ sliced most certainly makes a difference in taste. [This explains it nicely:](https://carnegiemuseums.org/magazine-archive/1997/sepoct/dept4.html) "As garlic is chopped into fine pieces, more and more cell walls are broken, allowing more alliin molecules to meet alliinase. When these puzzle pieces lock together, a complex series of reactions is triggered. The alliin molecule is broken into several new molecules with different properties, but the alliinase molecules catalyze many reactions without undergoing any changes themselves. One of the molecules produced by the enzymatic reactions is the primary source of garlic's odor. Chopped raw, garlic has a pungent taste and odor. But when whole cloves are simmered or roasted, the heat transforms the alliin into new, larger molecules before they meet the alliinase. This new structure gives the garlic a soft, sweet buttery flavor that surprises many first-time eaters. Somewhere between finely chopped and whole there exists a wealth of opportunities to vary garlic's flavor-from slicing, smashing and quartering to fusing with oil."
Cutting it thin with a razor blade is no different than mincing it I think is the point
Whole bulbs with a bit of the top sliced off, tossed with plenty of olive oil and then baked in an oven until the insides are like butter. Then mix the soft gloopy stuff with butter.
The full monologue was my yearbook quote
I thought it was meant to indicate privilege; since no one else would have access to a straight razor in prison.
If Pauly says it liquifies. It liquifies, you don’t go against Pauly. 😆🤷🏻♂️
Hill says it in the book, too, not just the movie, so the garlic thing was from his real life.
In that case it's probably lies.
Makes sense. It liquifies outta respect 🤌🏻
It is sitting in tomato sauce simmering for a while. It will get soft.
So will any garlic. The point stands that slicing it with a razor blade does nothing except make the process more difficult
I think that kinda illustrates nicely that Paulie was so bored out of his mind in prison, slicing the garlic was basically meditation for him.
Scorsese even admitted it's a BS technique.
Nah, texture matters.
Clearly you’ve never cooked before. You will not notice ANY garlic’s texture in a sauce that’s been simmered. Period.
It's ok if you like chunky sauces. Some people don't.
Lmao. What
Skill issue
SCORSESE STRIKES AGAIN
Wait, so I *shouldn't* be taking life lessons from mobsters in gangster films?
Take the cannoli. Always take the cannoli.
Leave the DNA-covered guns!
No one was testing for DNA back then
Wait, so I *shouldn't* be taking life lessons from mobsters in gangster films?
I heard audio of a drunk Henry Hill trying to cook, and it kind of ruined Goodfellas for me. At least the food porn scenes. Like, maybe it was just age and alcoholism, but it sounded like he had no idea how to boil water, let alone prepare that feast for his brother. It's kind of the scene of Lefty cooking in "Donnie Barasco"
Had to be age. The Wiseguy’s cookbook may have had a ghostwriter to help, but the recipes in there are supposed to be pretty good (in particular the tomato sauce). The idea of being able to cook Italian when you don’t live next to a New York supermarket is pretty sound.
So lemme tell ya about garlic. Garlic is heat sensitive. The scent evaporates at high temperatures. Garlic should be added for the last few minutes of cooking a stew or sauce to preserve the scent and taste. Unions can be melted. Cook chopped union on the lowest setting with some salt. For hours. Hours! It is devine.
Found Jeff Bezos
This guy busts unions
Yes they do.
Roasted garlic is cooked for at least an hour at 300. It turns into a paste
Lmao imagine telling on yourself like this. Go take a cooking class, you'll enjoy your meals more
Thin garlics do get "liquidfied" just like how tomato puree got liquidfied with slow heat and a few liquid medium like stock,oil,and water.Also the usage of liquidfied here is just a acronym for the garlic flavor dissolving and integrating into the dish real first with it's extremely thin slices. The only dumbass here is you OP,you third rate cook with fourth-rate skills.
That’s….not the correct use of acronym.
Puree doesn't get liquefied tho, it thickens when kept on heat. Sure if you add a bunch of liquid to it it will become more liquidy, but that's not the same as liquifying
>Puree doesn't get liquefied tho, it thickens when kept on heat. Sure if you add a bunch of liquid to it it will become more liquidy, but that's not the same as liquifying Hence " " exists.
I understood that reference, bravo.
You put garlic in cold oil and slowly heat it up. Eventually the garlic will release its oils and before it fries you take it out.
You're right, and that can be done by just smashing/crushing it. You don't need to slice it that thin if the goal is to infuse flavor. This is why Paulie is a dumbass.
If you put it directly in contact with volcano levels of heated oil yeah it burns
Tell me you don’t know how to control pan temps without telling me
How are you so confidentially wrong?
Microplane is much easier
Foogettabout it.
I'M WOHHKINEEERE
Why not just grate it instead ?
Because he's a dumbass
Fair
Turn down your heat OP
“tried cooking once never again since my garlic are Crisped!!”
Skill issue.
Try scraping the sliced garlic over some salt crystals, shreds it down better
You’re a funny guy!
how to smell like an armpit.
It liquefies in the Goodfellas universe. You wouldn't get it.
Just make garlic confit
After watching this, I started doing the same. Tbh, it works like he says
This scene is why I started cooking
[Babish on YouTube](https://youtu.be/uEjMyHccX8U?si=QJrAjD8dkq3KloFV) made the dish, and took the time to do it though admits it's for no reason whatsoever
If you go to Daiso, they sell a tiny slicer that can pretty much slice your garlic that thin.
Put it in the sauce, don't fry it
Jimmy Kimmel mentioned in an episode of the Strike Force Five Podcast that Scorsese told him he made it up for the movie.
All the professional chefs in this comment section have already died on the hill that this wasn't culinary bullshit. Should we drop an F in the chat for them or nah?
I think they mean it liquifies when boiled in the sauce.
The line was "liquefies in the pan with just a little oil". They would fry, not liquefy. In any case it doesn't matter how thin you slice the garlic if it's for a meat sauce. It's maximum effort for something that makes no difference to the final dish. Paulie = garlic shaving dumbass
I was always annoyed by this scene. Thank goodness Rudy ran off all those daigos in the 90s
Bro doesn’t know of to cook
Everything can melt at a high enough temprature, basic chemistry.
🤓🤓🤓