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Garlic - Do you mince or use a press? - Page 2

post #31 of 39
Quote:
Originally Posted by seaside View Post

 Sorry guys because I really dislike the aroma of garlic on my hands and chopping boards etc., etc., have opted out of preparing it and use garlic puree from a tube, not quite a pungent as the real thing but definitely my choice these days.  


This is a good reason to use a garlic press, then.  You just stick it in whole, even without peeling, and squeeze it out.  It never need touch your hands. And if you use it with the peel still on it, then you just have to use the point of a knife or a fork to pry off the peel and all the excess garlic comes off with it!  Then  open it up and lay it open in your dishwasher so the inside is face down, and that cleans the rest. 

 

But please, don't use garlic-in-a-tube!

 

To get the smell off my hands, i just rub them with a stainless steel spoon (or yuou can buy one of those stainless steel "soaps", but what's the point, it's the steel not the shape that counts) and, as someone once kindly explained, i believe on these forums, it's something to do with the ions that makes stainless steel take odors off hands. 

 

As for the cutting board, i use those plastic ones - I still have my two Joyce Chen cutting boards from the early 70s - and i stick them in the dishwasher.  No smell.  I would never be able to keep cutting boards separate, i just have a bunch and go through them if i need to cut something that's not going into the same pot after cutting chicken on it, or if i need to cut something like fruit after something like garlic. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #32 of 39

never seen garlic put through a meat grinder before :P... dice and grind with top of knife w/some salt if possible... i hate the crushers... near impossible to clean

post #33 of 39

Oh, you should try it some time. It's right up there with crushing garlic with a hand-held plastic juicer.
 

Quote:
Originally Posted by truckdrift View Post

never seen garlic put through a meat grinder before :P

post #34 of 39

SUDURI  and rest of you guys, you have completely won me over, no more tubes of garlic!!

Thanks !!    

post #35 of 39
Quote:
Originally Posted by seaside View Post

SUDURI  and rest of you guys, you have completely won me over, no more tubes of garlic!!

Thanks !!    


Your taste buds will thank you!

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #36 of 39

I am with you MaryB,

 

smack with the side of my knife then mince. I have been doing it so long this way that it just seems the easiest.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #37 of 39

Use a knife here as well. Any chance to use my knives makes me smile. I can cut a sliver as thin as that razor blade in Goodfellas with a properly sharpened 240 mm Gyuto. Smash it with the blade or palm when I need to make a paste. I find garlic ran through a press cooks more bitter. I guess if you extract too much of the oils from the flesh it is easier to burn it. Beats me though. I just really enjoy using my knives.

 

If you have a good board and care for it you won't have odor from your garlic, onions etc. there. Keep it well oiled, wipe it down right after chopping pungent items and make a paste of baking soda and smear on "sweet spots" and you will keep your board fresh. I have a maple Boos board I have used for over 25 years that has no odor. I recently bought a cherry Boardsmith board. Much easier on the knives but absorbs some odors I am guessing due to the softer wood. I use the baking soda soda paste and it smells fresh and new.

post #38 of 39

Mince, just find it better that way. Obviously the taste isn't better but I just enjoy mincing more than pressing.

post #39 of 39

I do both, depending on my mood, what's convenient, and the desired end result.  Sometimes I make a paste.  Sometimes I slice the cloves very, very thin - Goodfellas style <LOL>

Schmoozer
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