Was it really a good system?

>>84113995
No, the garlic would just get burned to shit

>>84114023
no it wouldnt, you dont know what you are talking about.

>>84113995
It is, as long as you don't put in too many onions.

>>84113995
Imagine if you accidentally cut into your finger nail with that straight razor.

>>84113995
depends on how many onions you use.

>>84114178
he didn't put in too many onions, just 3 small ones

>>84114179
learned to cook in kitchens. knives are sharper than razor blades.

Lets see...
https://youtu.be/uEjMyHccX8U

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>>84113995
Nah. Here's a real system.

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if you "sweat" thin slices of garlic long enough at a low temp it will probably turn into mush and just mix into a tomato sauce, also all of its flavor will fuse with the oil which will also spread out throughout the sauce once you mixed it in. it will add a distinct roasted garlic flavor to your guniea gravy. of course slicing with a razor isn't necessary and there are other ways to achieve this, like mincing or crushing the garlic, roasting it first then purée it or crush it, but cooking is mostly just a lot of different paths from getting from point a to point b. there is no right method usually and ultimately it's up to the cook to decide what is convientent and and effective for them. 8/10 system. it's good.

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Medium rare... hmm an aristocrat

>>84113995
>now go home and get youre fucking shoe shine kit!

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I saw some dude on the Food Network use that system not long ago so it must be good

Garlic wouldn't liquefy no matter how thin you sliced it. You'd just have very thin garlic chips (which are great, btw, but better for something like aglio e olio).

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>>84114678