[ [ [ bloggin space w i k i ] ] ]Difference between revisions of "Stainless Steel And Garlic"
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Something occurred to me the other day while I was chopping garlic up for a pot of chili. That shit smells fucking good. However, some individuals<ref>dipshits.</ref> don't seem to like the smell. | |||
You can actually remove the smell of '''Garlic''' from your skin by rubbing it with '''Stainless Steel.''' Why a person might have trouble with the smell of garlic is probably because they are a prude, sissy, or a snotty asshole. Nonetheless, this article will try to explain this phenomena. | You can actually remove the smell of '''Garlic''' from your skin by rubbing it with '''Stainless Steel.''' Why a person might have trouble with the smell of garlic is probably because they are a prude, sissy, or a snotty asshole. Nonetheless, this article will try to explain this phenomena. | ||
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==Culprits== | ==Culprits== | ||
[[File:R-allicin-2D-skeletal.svg.png|thumb|right|200px|Alice Sin]] | [[File:R-allicin-2D-skeletal.svg.png|thumb|right|200px|Alice Sin]] | ||
Allicin,<ref>Allicin (diallylthiosulfinate) is a defence molecule from garlic (Allium sativum L.) with a broad range of biological activities. Allicin is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in a reaction that is catalyzed by the enzyme alliinase.</ref><ref>https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271412/</ref> is the culprit most guilty of making your hands, skin, and other things stink, but it’s only created when two chemicals react – the enzyme alliinase and a sulfur-containing amino acid called alliin. These are held in separate portions within the cell walls of the garlic clove and only mix when the garlic is cut, sliced, or in particular | Allicin,<ref>Allicin (diallylthiosulfinate) is a defence molecule from garlic (Allium sativum L.) with a broad range of biological activities. Allicin is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in a reaction that is catalyzed by the enzyme alliinase.</ref><ref>https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271412/</ref> is the culprit most guilty of making your hands, skin, and other things stink, but it’s only created when two chemicals react – the enzyme alliinase and a sulfur-containing amino acid called alliin. These are held in separate portions within the cell walls of the garlic clove and only mix when the garlic is cut, sliced, or in particular, mashed. | ||
Here's the good thing: Allicin degrades. When it does, it produces even more smelly sulfurous compounds, including diallyl disulfide. This is the "good stuff" you are looking for when cooking with garlic. It's the chemical that causes that characteristically good garlic flavor. | Here's the good thing: Allicin degrades. When it does, it produces even more smelly sulfurous compounds, including diallyl disulfide. This is the "good stuff" you are looking for when cooking with garlic. It's the chemical that causes that characteristically good garlic flavor. | ||
Latest revision as of 02:45, 22 February 2023
Something occurred to me the other day while I was chopping garlic up for a pot of chili. That shit smells fucking good. However, some individuals[1] don't seem to like the smell.
You can actually remove the smell of Garlic from your skin by rubbing it with Stainless Steel. Why a person might have trouble with the smell of garlic is probably because they are a prude, sissy, or a snotty asshole. Nonetheless, this article will try to explain this phenomena.
Don't Use Water
Garlic contains molecules with sulfur. When cutting garlic, the molecules are transferred to your skin. Washing your hands with water heightens the smell because the water causes the sulfur to turn into sulfuric acid. When you touch stainless steel, the molecules in the steel bind with the sulfur molecules on your hands, thus transferring the molecules (along with the smell) to the metal and off from your hands.
The idea is that the sulfur-containing chemicals left on your hands after chopping garlic may form a chemical bond to the chromium oxide in stainless steel and cling to the surface of the soap and steel, not to your hands, solving the smell problem.
Culprits
Allicin,[2][3] is the culprit most guilty of making your hands, skin, and other things stink, but it’s only created when two chemicals react – the enzyme alliinase and a sulfur-containing amino acid called alliin. These are held in separate portions within the cell walls of the garlic clove and only mix when the garlic is cut, sliced, or in particular, mashed.
Here's the good thing: Allicin degrades. When it does, it produces even more smelly sulfurous compounds, including diallyl disulfide. This is the "good stuff" you are looking for when cooking with garlic. It's the chemical that causes that characteristically good garlic flavor.
Cashing In
There are about 100 things in your kitchen made of stainless steel. Faucets, pans, cutlery, appliances, most butcher knives, and your cheap ass belt buckle. So why would you need to go out and buy a "bar of stainless steel" that looks like a bar of soap?
Because you are either a prude, sissy, or a snotty asshole.
Yet you can find a ton of "anti-garlic" items online made of stainless steel.[4]
References
- ↑ dipshits.
- ↑ Allicin (diallylthiosulfinate) is a defence molecule from garlic (Allium sativum L.) with a broad range of biological activities. Allicin is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in a reaction that is catalyzed by the enzyme alliinase.
- ↑ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271412/
- ↑ https://www.amazon.com/Stainless-Steel-Garlic-Cleaner-Kitchen/dp/B085S4BJW7
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