About this episode

The episode explores various aspects of garlic in cooking, including techniques and culinary history.

🎙️ EP186 — Smash your cloves. Wait 10. Then cook it. Everything we've learned and haven't learned about garlic. 🎧 In This Episode: 🧄 Can there be too much garlic? 👨‍🍳 Ben Morgan's nixtamalized garlic at Mugaritz 🔬 Dani Lasa taking the soul out of a clove 🇱🇧 The original alioli had no egg 🍅 Stop drowning your pan con tomate 🥒 The tiny-garlic-big-umami pickle rule 🫒 The methodical Basque way 🍜 Mayu: The black garlic oil 🖤 Why we're over black garlic 💙 What makes garlic turn blue 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🔥 Enjoy!

People in this episode

Hosts: Chef Phil, Eric

Topics covered

• garlic
• cooking techniques
• Basque cuisine
• black garlic
• culinary history

Keywords

• garlic
• cooking
• Basque
• black garlic
• alioli
• umami
• nixtamalized

Mentioned in this episode

Organizations: Mugaritz

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