Buffy ,'Touched'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
There is nothing wrong with garlic powder - as long as it gets enough time in liquid to soak- the same , no, but it works.
to use fresh garlic - always, always always, put in the sautee last. If you are doing onions for your red sauce - sautee them and then add the garlic.
If it is only garlic - lower than medium, don't stop stirring, and the least amount of time before you add anything else to the pan
Does anyone else here watch Michael Chiarello? I'm always surprised to see him using a counter-top chopper dealie that looks like it cost 9.99 for two on TV.
I forgot to eat lunch! Thank goodness for Trader Joe's and the freezer, since I am now eating a lime popsicle to tide me over until my taquitos are done.
Does anyone else here watch Michael Chiarello?
He's on TV? That's my cousin. Wacky.
So I slice my garlic thin and chop it it up, then smash it with the flat of my blade and scoop it all into the pan or pot.
This is more or less my technique. I don't always do the final mash. S likes to do the mash before the rest, to get the skin off easy, but with the old knives, it ruined my slice-thin technique, so I've asked her not to do that just to get skin off, only when we actually need mashed garlic.
Garlic salt != garlic powder.
Exactly. To be clear, Hec, the above is what I was trying to say with the 'garlic salt is the devil's own sweat,' comment. I hate when they're lumped together. There's a world of difference, and imo, garlic salt shouldn't even be made, sold, bought, or used.
I'm a big fan of whacking garlic to peel it. Very therapeutic.
He's on TV? That's my cousin. Wacky.
Sonoma chef guy? That's hilarious.
He's on TV? That's my cousin. Wacky.
Napa living dude? Yeah, he's on the Food Network and Fine Living channel... I guess he has trademarked "NapaStyle." Or some such thing.
Note to self: if you ever host a dinner party, only do it for those friends who don't know how to cook.
Jess, I definitely use dried herbs but they aren't nearly as vivid as fresh ones, and that's the same way I feel about garlic vs. garlic powder. Even in stews, fresh garlic makes a big difference, particularly in the scent.
I'm a big proponent of learning how to use a real chef's knife properly. It kills me watching JZ cutting up garlic with a little paring knife. You need the lever action of a big knife. You can chop, you can slice, you can smash, you can scoop - all in one exciting knife.