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Posted: 4/4/2024 5:47:18 PM EDT
[Last Edit: talontsi_95]
Was anyone else’s mind blown when you found this tool? I used to mince garlic with a knife!! Now I can process multiple cloves at a time and its perfect.
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Smashing garlic with a chefs knife then dicing is garlic processing master race.
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Welcome to the 19th Century.
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Exercising my knife skills is therapeutic.
I could see if I had to do a restaurant quantity but I can clean my chef knife faster. The gadget I kind of want is a file type zest grater. I bought a rounded one andI hate it. The flat ones weren’t that common back then. We had a cheese grater that had a drum and a hand crank growing up. That was quick. I remeber my mom always having me use it for her grated cheeses like for mac and cheese or even parmigiana. |
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Im excited to spend more time in this forum. Clearly everyone here understands what Im getting at.
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I use a press when in a hurry, a knife when I want slices or chunks, a microplane when I want paste.
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Turns out, it was a different elephant.
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BikerNut:
Normal people like motorcycles. Real people like motorcycles. People who don't like motorcycles are just... weird. |
The cost of treason isn't paid in Dollars.
USA
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Garlic presses are awesome.
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America is at that awkward stage, it’s too late to work within the system, but too early to shoot the bastards....Claire Wolfe
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Worth it
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Originally Posted By talontsi_95: A microplane? Im excited to hear about this. View Quote View All Quotes View All Quotes Originally Posted By talontsi_95: Originally Posted By Skunkeye: I use a press when in a hurry, a knife when I want slices or chunks, a microplane when I want paste. A microplane? Im excited to hear about this. Microplane is super useful |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
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The key to mincing garlic when using a knife is the smash and smear.
Smash the garlic harder than you think is necessary and then smear it along the cutting board. Dice, smear, dice, smear until you reach the consistency you want. This technique holds most of the garlic in position on the board instead of 3/4 of the clove sticking to the knife. Trying to dice it up like a miniature onion can be done, but it sucks with regard to time taken and overall satisfaction. |
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Turns out, it was a different elephant.
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Originally Posted By talontsi_95: I need to get better with a knife than. Its time consuming for me to mince garlic. Got any videos that may show better technique? View Quote View All Quotes View All Quotes Originally Posted By talontsi_95: Originally Posted By CajunMojo: I mostly use that for zesting lemons/limes. Occasionally ginger. I use a knife for garlic. I need to get better with a knife than. Its time consuming for me to mince garlic. Got any videos that may show better technique? Not really. Method may vary depending on what I'm cooking. Sometimes I like whole thin sliced for Italian, etc. If you want to dice, start basically start with sliced, turn longways, julienne them, then cut crossways for diced. Shouldn't be too hard if you have a good sharp knife. Alternately, smash the fuck out of it and start whacking. It'll end up diced at some point. |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
I've probably owned at least half a dozen garlic presses in my life, and this is the best one I've found to date:
I've had it for 4 years, which I'm pretty sure is a personal record on garlic presses. And I basically never use it. I'm just as fast with a knife these days (practice makes perfect!), and the knife is quicker and easier to clean. A garlic press is kind of a one-trick pony - the garlic is only ever processed one way, whereas it's up to me with a knife. And if I'm cooking, I already have the knife out anyway. YMMV, as they say. |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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Originally Posted By talontsi_95: A microplane? Im excited to hear about this. View Quote View All Quotes View All Quotes Originally Posted By talontsi_95: Originally Posted By Skunkeye: I use a press when in a hurry, a knife when I want slices or chunks, a microplane when I want paste. A microplane? Im excited to hear about this.
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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Paulie has this wonderful system for doing the garlic...
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Got my 45 on so I can rock on.
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Lazy master race checking in https://www.walmart.com/ip/Great-Value-Minced-Garlic-in-Water-8-oz/316007094
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I know I'll never go home.
So set fire to your ships, and past regrets, and be free. |
Originally Posted By TNC: Lazy master race checking in https://www.walmart.com/ip/Great-Value-Minced-Garlic-in-Water-8-oz/316007094 View Quote I still have that stuff in the fridge. Fresh garlic just adds so much more flavor than the jarred stuff. |
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Originally Posted By talontsi_95: I still have that stuff in the fridge. Fresh garlic just adds so much more flavor than the jarred stuff. View Quote View All Quotes View All Quotes Originally Posted By talontsi_95: Originally Posted By TNC: Lazy master race checking in https://www.walmart.com/ip/Great-Value-Minced-Garlic-in-Water-8-oz/316007094 I still have that stuff in the fridge. Fresh garlic just adds so much more flavor than the jarred stuff. If I had to use it, I'd probably double up on it just to try and counteract that. |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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OP, you still peeling garlic with your fingernails?
Fastest Way To Peel Garlic (20 Cloves In 20 Seconds) | Food Wishes |
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Originally Posted By llanero: OP, you still peeling garlic with your fingernails? https://www.youtube.com/watch?v=Dc7w_PGSt9Y View Quote I smash it with the side of my knife and than yank off the skin. Didnt watch video because I cant think of a better/faster way to do it. |
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Originally Posted By Subnet: They're useful for all kinds of things - super versatile. Every kitchen should have one. www.amazon.com/dp/B00004S7V8 View Quote |
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"As God is my witness, I thought turkeys could fly." A. Carlson
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Originally Posted By talontsi_95: I smash it with the side of my knife and than yank off the skin. Didnt watch video because I cant think of a better/faster way to do it. View Quote This is the way. I'll occasionally use the flat end of the meat tenderizer to smash it. That bowl method in the video is more trouble than it's worth IMO. |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
“ Well, it feels like someone took a rubber band and snapped it right on the edge of your anus.” -JThompson
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Originally Posted By Sierra5: Is that the one Sam the cooking guy loves? View Quote View All Quotes View All Quotes Originally Posted By Sierra5: Originally Posted By R2point0: Zyliss "Susi" is where it's at. They might be discontinued, but they make knockoffs. Is that the one Sam the cooking guy loves? I looked this up. Says no need to peel, then they have this pic which appears to have the peels minced with the garlic. Attached File |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
Originally Posted By CajunMojo: I looked this up. Says no need to peel, then they have this pic which appears to have the peels minced with the garlic. https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3181620.JPG View Quote Extra fiber! |
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“ Well, it feels like someone took a rubber band and snapped it right on the edge of your anus.” -JThompson
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Originally Posted By CajunMojo: I looked this up. Says no need to peel, then they have this pic which appears to have the peels minced with the garlic. https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3181620.JPG View Quote |
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"As God is my witness, I thought turkeys could fly." A. Carlson
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Originally Posted By R2point0: That's Zyliss's newer version. If it's anything like the old one, you don't need to peel - the husk stays in the press body while the garlicky goodness squirts out the holes. View Quote View All Quotes View All Quotes Originally Posted By R2point0: Originally Posted By CajunMojo: I looked this up. Says no need to peel, then they have this pic which appears to have the peels minced with the garlic. https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3181620.JPG But you see what I see in the pic right? |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
"As God is my witness, I thought turkeys could fly." A. Carlson
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Good for ginger too if you get a metal one.
I wouldn't bother with that gimmicky one... there's clearly garlic peel in that. Garlic is not hard to peel. Grab the clove, twist/flex it, and the peel cracks right off. If you want to do a bunch of cloves at once (like a dozen or two) just put them in a medium metal pot with lid and shake the piss out of it - t's loud, but when you open the lid they'll all be peeled in like 30 seconds. |
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I have 4 different ones.
The shiny chromes ones don't do well in the dishwasher. I've been using a nylon one that is easier to clean and doesn't corrode in the DW and it's been great. I use them all the time. I'll use it in an hour or so to add some garlic to a pot of chili I'm cooking. |
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Deleted
I misread something. |
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They want you disarmed, because they know they are guilty of things for which they should be shot.
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Originally Posted By TNC: Lazy master race checking in type Status report message description Access to the specified resource has been forbidden. Apache Tomcat/7.0.68 (Ubuntu) |