If you don't smash the garlic with a knife, how do you peel it? The rolling-between-your-hands technique is painful, and those garlic-peely devices always get lost in my house.
You walk in worlds the others can't begin to imagine.
Drusilla ,'Conversations with Dead People'
The Crying of Natter 49
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.
Jessica - Jan 05, 2007 10:22:08 am PST #455 of 10001
If I want to become a cloud of bats, does each bat need a separate vaccination?
Tom Scola - Jan 05, 2007 10:22:14 am PST #456 of 10001
Mr. Scola’s wardrobe by Botany 500
Nora Deirdre - Jan 05, 2007 10:23:12 am PST #457 of 10001
I’m responsible for my own happiness? I can’t even be responsible for my own breakfast! (Bojack Horseman)
I think -t has the magic garlic press that peels the clove for her...
sarameg - Jan 05, 2007 10:23:30 am PST #458 of 10001
I am not a cooking snob. Unless it involves green chile. I'm too lazy to be. Dinner 75% of the work week? Marinated chicken and a salad. I'm really not picky about food either. Unless it involves green chile or mexican food.
DavidS - Jan 05, 2007 10:23:40 am PST #459 of 10001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
though I'm more interested in Hec's final-mash technique
That would be Jacques Pepin's technique, not mine. But the idea is simply that garlic has volatile oils and by smashing the chopped cloves you release the oils. (Moreso than just with chopping.) You do it at the end right before you put the garlic in your recipe because volatile oils evaporate very quickly.
Sometimes if I'm doing a lot of prep before hand I'll do the garlic and put it into a little olive oil so I don't lose the garlicky oils.
I'm not against the garlic press, actually. If you do it right over the pan you're not going to lose any juice.
-t - Jan 05, 2007 10:23:51 am PST #460 of 10001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
I've got him on myWishlist, now. Too funny!
bon, coat the pot with oil (I use copious amounts of paper towels) and bake it for a couple of hours at 250-300 degrees.
Jessica - Jan 05, 2007 10:24:37 am PST #461 of 10001
If I want to become a cloud of bats, does each bat need a separate vaccination?
But the idea is simply that garlic has volatile oils and by smashing them you release them. (Moreso than just with chopping.)
FWIW, this is also why ATK recommends the garlic press -- it's like smashing and mincing all in one!
Nora Deirdre - Jan 05, 2007 10:24:39 am PST #462 of 10001
I’m responsible for my own happiness? I can’t even be responsible for my own breakfast! (Bojack Horseman)
beth b - Jan 05, 2007 10:24:53 am PST #463 of 10001
oh joy! Oh Rapture ! I have a brain!
I'm a big proponent of learning how to use a real chef's knife properly
I'm a self taught cook. and I grew up in house with bad knives. ( Matt always sharpens my parents knives when we go down there) Untill we had good knives, I would have done what JZ did . And even after I moved in with DH. Because all he had were 10 and 12 inch chef knives. Most of the time I am happier with an 8" or less . Strangely, some of the best knives wwe own are 6 inch Ikea santkou style. 8 bucks. amazing knives.
DavidS - Jan 05, 2007 10:26:28 am PST #464 of 10001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
FWIW, this is also why ATK recommends the garlic press -- it's like smashing and mincing all in one!
Yeah, that's why I'm not really anti-garlic press. As long as you don't leave your pressed garlic juice behind on the chopping board.