Hacker News Reader

Comment by klodolph | Hacker News Reader

You're not really tasting what's mixed in; it's actually the garlic that is different. Cutting or crushing garlic starts a chemical reaction between two chemicals in the garlic called alliiin and allinase, which produces allicin. Allicin is the characteristic flavor of garlic that's somewhere between fragrant and overpowering. Using pre-cut garlic means that these chemical reactions, and other reactions, have had a lot of time to progress.

View on HN

Sure, there's a chemical reaction at play, but I think it's a strong assumption that they can't taste the vinegar. Sure the garlic now tastes different, but vinegar is also a strong taste that plenty of people, including me, will notice.

I'm quite sensitive to vinegar, and really don't like having it in my minced garlic unless it fits the sourness of the dish. Most of the times I use an oil based one as the flavour is more neutral.

I can't even enjoy poached eggs in most places, since most taste like vinegar to me. I discovered later that it's a common trick to add vinegar to more easily poach eggs, but for me it normally overpowers the flavour of the egg.

There is a certain percentage of people who taste vinegar much more strongly.

That's really interesting, I believe it. There's a ton of stuff which gets its taste affected by even just a few hours in the air and oxidization. Apples come to mind.

Reply on news.ycombinator.com