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I know a goon is probably going to tell me to kill myself, then impatiently wait for me to do so, for asking this, but why is using a garlic press bad? I usually cut the ends of the garlic clove off to remove the skin more easily, then remove the core if its too big. Then I put it in a garlic press and crush it over what ever meat I am using. It makes ground hamburger taste much better, and great on top of any roast. Is the press bad because its lazy, or does crushing the whole peeled clove suck if you aren't squeezing out the juice before using it?
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Oct 1, 2014 14:35
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| # ¿ Apr 29, 2024 17:37 |
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ashpanash posted:It's more that it's wasteful. Using the press pulverizes the meat of the bulb, exposing far more of the volatile compounds to air, at which point they quickly leech off into the atmosphere instead of staying behind to be released into your food via cooking or into your mouth via biting. brick cow posted:Short answer: they destroy the flavor, they're a pain in the rear end to clean and you lose about half of the garlic volume. If you like garlic you want to treat it right. Read this : http://www.examiner.com/article/a-garlic-press-is-it-a-good-idea I never realized there was such a fine art to just minicing up garlic. Also really weird how hulk smashing the garlic with the flat side of the knife is some how better then crushing it with a press. I like the press because I suck too much with the knife to cut it small enough, though I might reconsider it now that I have been cutting my garlic flavor short, though, if coating it in oil works I might just go with that instead. Thanks for the pro garlic tips. Booties posted:Because kill yourself. I got a knife set, I should really make more use out of it.
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Oct 1, 2014 15:07
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ashpanash posted:Practice, practice, practice. Knife skills are such a good thing to have. My SO works at a fish plant, so she is already good at cutting so she does it most of the time, but I really should focus on doing it better my self. Bonzo posted:buy a quality knife. If you buy the cheap poo poo at WalMart you WILL cut yourself and won't be able to mince garlic properly And apparently use a big rear end knife when doing it, according to that video posted earlier, I usually use a little (paring?) knife for better control.
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Oct 1, 2014 18:20
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scalded schlong posted:the convention is that the better at cheffing you get the bigger knives you use for everything, regardless of whether or not a smaller knife would make more sense ashpanash posted:Yes. 1) Get a good Chef's Knife. 2) Keep it sharp by honing it every time you are going to use it (use the honing steel) and get it professionally sharpened every 6 months or so. (The cheap sharpeners will ruin your blade.) Well poo poo, I never owned a knife I sharpened myself before, and any big knife I have seems to have teeth on it. Sharpening your own knife seems a little over the top if being a cook isn't your actual job, but I suppose it makes sense to have a properly sharpened knife to prepare food with.
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Oct 1, 2014 20:52
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Went back to cutting garlic with a knife rather then using the garlic press, I admit it tasted better. Also using more garlic over all, I usually used a clove or two for a meal for two people, it seems the pros use a couple entire bulbs without a second thought.
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Oct 3, 2014 02:22
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So... whacking the cutting board as hard and fast as you can, with a cleaver (like the swedish chef muppet), sending vegetables flying all over the place, is the incorrect way to prepare vegetables?
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Oct 9, 2014 11:55
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| # ¿ Apr 29, 2024 17:37 |
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Is all garlic made equal? I usually get a sleeve of three for like a $1.50, but is there some expensive exotic versions that a plebeian like me could never hope to try? Because its a "if you have to ask you can't afford it" type deal. I pretty sure I saw at least two types of garlic at the local grocery store.
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Oct 9, 2014 16:56
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