I prefer my sauce chunky. If I wanted baby food I'd just dump everything in a food processor. The trick is to simmer the sauce long enough for the onions/garlic/carrots/celery to soften up
try it next time, you might like it, just don't use to many fricking onions in the sauce
I prefer my sauce chunky. If I wanted baby food I'd just dump everything in a food processor. The trick is to simmer the sauce long enough for the onions/garlic/carrots/celery to soften up
1. It doesn't work. Garlic does not dissolve just because it's thin.
2. Don't add your garlic too early like adding it straight into the hot oil. It splatters and destroys the flavour. Add it when you'd add the herbs and your sauce is simmering.
You may think that, but I have seen a video of Marco Pierrre White turning garlic into LIQUID with just a knife. No pan, no heat. He literally just chopped it so fine it changed from a solid object to a slurry goop.
Garlic doesn't liquefy, you can only cut it thin enough that it's not noticeable in the sauce, and you're presumably not in prison so you could just use a food processor for the same results with easier prep
tried it, doesnt work
the fibers of the garlic are still there
maybe if freezing the garlic before hand would work but that would kill the flavor >freezing punctures the fiber walls
ok how was this actually achieved
It's CGI you moron
I don't get it
i see you lazy bastards have never attempted to cut garlic so thin that is liquefies in the pan with just a little olive oil
Oh thank god it's garlic, I thought he was scraping off layers of his left middle fingernail and I was freaking the frick out
try it next time, you might like it, just don't use to many fricking onions in the sauce
I prefer my sauce chunky. If I wanted baby food I'd just dump everything in a food processor. The trick is to simmer the sauce long enough for the onions/garlic/carrots/celery to soften up
I use a microplane because it's 2023 not 1923.
Based. I also buy everything pre diced and frozen.
There's nothing special OR memorable about this scene.
I have.
1. It doesn't work. Garlic does not dissolve just because it's thin.
2. Don't add your garlic too early like adding it straight into the hot oil. It splatters and destroys the flavour. Add it when you'd add the herbs and your sauce is simmering.
1. true
2. false
>Garlic does not dissolve just because it's thin.
You may think that, but I have seen a video of Marco Pierrre White turning garlic into LIQUID with just a knife. No pan, no heat. He literally just chopped it so fine it changed from a solid object to a slurry goop.
it's not hard to do
mince it then add a bit of salt, then press it into the cutting board with your knife like you're trying to spread it out
Garlic doesn't liquefy, you can only cut it thin enough that it's not noticeable in the sauce, and you're presumably not in prison so you could just use a food processor for the same results with easier prep
garlic doesn't fricking liquify
are you moronic?
tried it, doesnt work
the fibers of the garlic are still there
maybe if freezing the garlic before hand would work but that would kill the flavor
>freezing punctures the fiber walls
There's nothing special about this scene.
Must've been a really small camera used for that
underrated
What do you mean? It was a very good system.
By nature all films are dishonest in at least some way.
thanks žižek
Are we really expected to believe that Johnny Dio never asked Vinny about his steak preferences before that dinner?
No because he was an aristocrat.
whats dishonest about this? He's slicing garlic