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Chopping garlic is easy, it's peeling it thats the worst
Hit or firmly press it with the flat of a knife
this doesn't always work and also what if I don't want it crushed
I feel like the only thing that actually makes it easy to peel garlic is for the garlic to have dried out slightly
brand new head of garlic, flip a coin to see if it comes off super easy or if it's going to be one of those fiddly bastards
but if I've left it in the fridge for a bit after that - ideally extra long because I forgot about it and bought and used some other head of garlic in the mean time - comes right off, super easy
Also you really can get rid of the garlic smell on your hands by rubbing your hands with a metal spoon under running water.
Lots of restaurants will just have a little metal bar soap lookin' thing designed for getting garlic and onion smell off your hands.
A trap is for fish: when you've got the fish, you can forget the trap. A snare is for rabbits: when you've got the rabbit, you can forget the snare. Words are for meaning: when you've got the meaning, you can forget the words.
+4
Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
I just don't like how the jarred garlic tastes, I am all about convenience. Before I found the holy grail - bag of peeled cloves - I used the tubes of garlic when I was feeling lazy. This stuff was like a solid B+:
Thousands of hot, local singles are waiting to play at bubbulon.com.
+4
Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
Chopping garlic is easy, it's peeling it thats the worst
Hit or firmly press it with the flat of a knife
this doesn't always work and also what if I don't want it crushed
I feel like the only thing that actually makes it easy to peel garlic is for the garlic to have dried out slightly
brand new head of garlic, flip a coin to see if it comes off super easy or if it's going to be one of those fiddly bastards
but if I've left it in the fridge for a bit after that - ideally extra long because I forgot about it and bought and used some other head of garlic in the mean time - comes right off, super easy
Yeah, old large-clove garlic is easy to peel. The skin basically ejects with a light touch. If it's fresh and one of those spicier small-clove cultivars, forget it.
Thousands of hot, local singles are waiting to play at bubbulon.com.
+1
ChanusHarbinger of the Spicy Rooster ApocalypseThe Flames of a Thousand Collapsed StarsRegistered User, Moderatormod
Tater tot casserole is not something I've made before but I'm pretty sure we'd eat it.
What I need though is a breakfast casserole recipe I can't fuck up.
get a casserole dish, fill it with eggs and whatever fixins you want, top it with tater tots or hashbrowns and cheese, bake it until the eggs are cooked (probably like 10-15 minutes at 350)
Chopping garlic is easy, it's peeling it thats the worst
Hit or firmly press it with the flat of a knife
this doesn't always work and also what if I don't want it crushed
I feel like the only thing that actually makes it easy to peel garlic is for the garlic to have dried out slightly
brand new head of garlic, flip a coin to see if it comes off super easy or if it's going to be one of those fiddly bastards
but if I've left it in the fridge for a bit after that - ideally extra long because I forgot about it and bought and used some other head of garlic in the mean time - comes right off, super easy
Yeah, old large-clove garlic is easy to peel. The skin basically ejects with a light touch. If it's fresh and one of those spicier small-clove cultivars, forget it.
the trick is to have a very messy fridge where vegetables go to die
0
HonkHonk is this poster.Registered User, __BANNED USERSregular
Dicing garlic into small pieces sucks. It takes so long or I haven’t figured out how to do it quickly.
If a recipe calls for it I will mostly just use a garlic press instead.
I'm going to try the microwave trick tonight and report back.
The reason I've never tried it is because I assume it immediately shortens the life of the whole head of garlic to like 1-2 days. Fine if you're going to use the whole thing immediately but no good otherwise. It did not seem to work great with single cloves.
Thousands of hot, local singles are waiting to play at bubbulon.com.
I do find the "it's annoying and takes too long" thing about garlic a little weird since it's like 3-5 minutes and you're already coooking which is likely a 30min+ activity.
Dicing garlic into small pieces sucks. It takes so long or I haven’t figured out how to do it quickly.
If a recipe calls for it I will mostly just use a garlic press instead.
if you actually need a haute cuisine immaculate dice where the pieces are all little identical cubes, then there's no trick. Just a sharp knife, skill, and time.
If you just want it in small irregular pieces roughly the same size, you can just go ham with a knife: chopchopchop, turn 90º, chopchopchop, repeat until it's uniform but not liquid.
But yeah there are vanishingly few recipes that need minced but pressed is not ok, so by all means use a press.
Thousands of hot, local singles are waiting to play at bubbulon.com.
I don’t cook so I basically only have good memories of peeling garlic
Both memories of peeling garlic as a kid because I got to help out in the kitchen in a way that felt fun to me, or memories of peeling garlic for myself as an adult because it meant I was in a rare mental state where I actually wanted to cook
I also like how it smells on my hands since I like garlic
I’m sure that if I cooked regularly I would see it as a chore
perhaps ten years ago I broke the garlic press from pressing garlic and the idea of this being something their design let happen offended me so greatly that I've never touched one since
+3
Havelock2.0What are you?Some kind of half-assed astronaut?Registered Userregular
Italy knows what it did
You go in the cage, cage goes in the water, you go in the water. Shark's in the water, our shark.
I think people really underestimate the efficacy of a pull-chopper. I definitely did.
I have never heard of this item so I looked it up. It appears to be a small food processor with no motor, that you run with a pull cord like you're trying to start a chainsaw?
I mean if it works for you definitely keep using it, but I can't imagine it would be faster than knife + cutting board for me, factoring in cleanup.
Thousands of hot, local singles are waiting to play at bubbulon.com.
I don’t cook so I basically only have good memories of peeling garlic
Both memories of peeling garlic as a kid because I got to help out in the kitchen in a way that felt fun to me, or memories of peeling garlic for myself as an adult because it meant I was in a rare mental state where I actually wanted to cook
I also like how it smells on my hands since I like garlic
I’m sure that if I cooked regularly I would see it as a chore
garlic always goes almost last into the pan so garlic chopping time is free time - onion's in there sizzling, stuff has been set in motion, I don't need to hurry with the garlic
+3
AtomikaLive fast and get fucked or whateverRegistered Userregular
jarlic makes life easier, cuts out time on an annoying process
i decided recently i'm on a personal crusade against ingredient snobbery
which i will undertake part time
when i feel punchy
I’m fairly onboard with this crusade
I adore haute cuisine but also the benefit of expensive ingredients is mostly made equivocal if the person cooking doesn’t really know what they’re doing.
Claire and Kenji could shop at Aldi and still make delicious food. I really enjoy how unpretentious both of them are. This was also Bourdain’s big soapbox.
Get really good at cooking first. Then you can go ham on the ingredients if you want, but only then.
Atomika on
+3
NoneoftheaboveJust a conforming non-conformist.Twilight ZoneRegistered Userregular
The design of it means the little garlic squeeze chamber swings open for cleaning, meaning you never have to dig anything out. A sponge, running water, and a few seconds. It's amazing.
Thousands of hot, local singles are waiting to play at bubbulon.com.
Posts
I feel like the only thing that actually makes it easy to peel garlic is for the garlic to have dried out slightly
brand new head of garlic, flip a coin to see if it comes off super easy or if it's going to be one of those fiddly bastards
but if I've left it in the fridge for a bit after that - ideally extra long because I forgot about it and bought and used some other head of garlic in the mean time - comes right off, super easy
What I need though is a breakfast casserole recipe I can't fuck up.
- Mascarpone
- Capers
- Beschamel sauce
- White veal stock
- Tempered chocolate
Lots of restaurants will just have a little metal bar soap lookin' thing designed for getting garlic and onion smell off your hands.
Yeah, old large-clove garlic is easy to peel. The skin basically ejects with a light touch. If it's fresh and one of those spicier small-clove cultivars, forget it.
get a casserole dish, fill it with eggs and whatever fixins you want, top it with tater tots or hashbrowns and cheese, bake it until the eggs are cooked (probably like 10-15 minutes at 350)
the trick is to have a very messy fridge where vegetables go to die
If a recipe calls for it I will mostly just use a garlic press instead.
The reason I've never tried it is because I assume it immediately shortens the life of the whole head of garlic to like 1-2 days. Fine if you're going to use the whole thing immediately but no good otherwise. It did not seem to work great with single cloves.
Sometimes savings of cost, time, or prep win out over the "best" option.
like, even pieces? or just small
because I'm with DK it's only the peeling that sucks
fucking slam it with the flat of the knife, chop, sprinkle some salt, mush with knife chop mush chop, perf
have you tried getting good at knife skills?
You still have to peel the garlic, but you can get a little plastic roller that does that with friction pretty quick
Peeling onions still fuckin sucks unfort
For me its worth the time and energy not to own or have to clean a garlic press.
if you actually need a haute cuisine immaculate dice where the pieces are all little identical cubes, then there's no trick. Just a sharp knife, skill, and time.
If you just want it in small irregular pieces roughly the same size, you can just go ham with a knife: chopchopchop, turn 90º, chopchopchop, repeat until it's uniform but not liquid.
But yeah there are vanishingly few recipes that need minced but pressed is not ok, so by all means use a press.
this is basically just saying italy is sinful
I might be able to be convinced that mascarpone is sin, yes
but bechamel? no constituent of lasagne can be sin.
Both memories of peeling garlic as a kid because I got to help out in the kitchen in a way that felt fun to me, or memories of peeling garlic for myself as an adult because it meant I was in a rare mental state where I actually wanted to cook
I also like how it smells on my hands since I like garlic
I’m sure that if I cooked regularly I would see it as a chore
Best game ever
Real monkey's paw of a device
It was fascism.
I have never heard of this item so I looked it up. It appears to be a small food processor with no motor, that you run with a pull cord like you're trying to start a chainsaw?
I mean if it works for you definitely keep using it, but I can't imagine it would be faster than knife + cutting board for me, factoring in cleanup.
no this is the correct way to think
I cook regularly, the garlic is never a chore
what Elden Ring bosses see: ^
I’m fairly onboard with this crusade
I adore haute cuisine but also the benefit of expensive ingredients is mostly made equivocal if the person cooking doesn’t really know what they’re doing.
Claire and Kenji could shop at Aldi and still make delicious food. I really enjoy how unpretentious both of them are. This was also Bourdain’s big soapbox.
Get really good at cooking first. Then you can go ham on the ingredients if you want, but only then.
I have this one and it's amazing: https://www.ikea.com/us/en/p/ikea-365-vaerdefull-garlic-press-black-20152158/
The design of it means the little garlic squeeze chamber swings open for cleaning, meaning you never have to dig anything out. A sponge, running water, and a few seconds. It's amazing.