/ck/ - Food & Cooking

have you ever tried grating your garlic?

Use a knife. Even a stone age knife. Hell you could even just squash it with your fuckin fist

screen door

>>19660512
Have you tried getting one that is possible to clean?

>>19660512

>>19660512
Correct. Your tranny nails are.

8” Victorinox knife.

>>19660650
A challenger has appeared

>>19660512
ive switched to the thai method of just pulverizing it in a mortar
that or grating it

mincing by knife is annoying and leaves everything with the garlic sticky, and the crusher is a huge mess and half the clove stays in the crusher

>>19660671
>french text
kys

>>19660512
Agreed. Those Garlic Presses are more trouble than they're worth.
I've been exclusively using a knife for some time now.
Frustratingly slow sometimes, but it's what I'm capable of.

>>19660512
How do you get outplayed by an inanimate object?

>>19660512
I use this

>>19660512
Use a pesto and mortal

I can already tell you you're doing it wrong
you're supposed to leave the paper on when you put the garlic through the press, the meat squeezes out and the paper stays behind, then just remove the wad

>>19660676
That's dutch you tennessee retard

>>19660676
that's finnish you ohio reject

>>19660710
i'll try that next time i cook, but i have a feeling that you are trolling me

>>19660710
This is the way. If you're peeling your garlic you might as well use your knife instead.

>>19660650
>>19660671
>t. darkies

>>19660512
microplane grater

>>19660512
Just use a firm toothbrush to clean it.

>>19660675
>ive switched to the thai method of just pulverizing it in a mortar and pestle
same but i thought it was italian. so easy and so good. also lets you create a little emulsification with some olive oil and/or lemon juice to turn it into a nice paste.
maybe i'm full of shit but i feel like the garlic press produces too much pungency and bitterness, while the mortar+salt+olive oil+lemon juice method makes for a smoother and more enjoyable flavor

>>19660512
I just put the garlic cloves in the mortar and crush them. Really gets the flavor out.

>>19660675
I have a garlic press that Im very happy with but youre making me want to get a mortar and pestle

>>19660520
Different texture
>>19660516
Stone age they used mortar and pestle
>>19660512
You clean it with a brush after washing it from the bottom under the tap.

>>19660881
Need to give this a good try. Garlic is such a pita still for me. One thing that helps a little is you can do the trick where you shake the head in between two bowls to peel the garlic, then one bowl becomes a trash bowl and the other bowl becomes a bowl for mise en place.

https://youtu.be/KRrsifp2FpA?t=151
how do I do it like this? when I try it always ends up flying across the kitchen

>>19660850
I'm trans

>>19660906
peel garlic for 10 years before you touch the knife

>>19660944

>>19660512
>>19660516
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>>19660945
STOP EATING THAT POISON!

https://www.youtube.com/watch?v=OQXzGc25EKc

>>19660981
We know. It kills bad things in you

>>19660945
>>19660944
your boomerang has autism

>>19660900
yeah try it m8
i basically use a very simplified version of this method whenever i need to imbue a garlic flavor on something.
https://www.youtube.com/watch?v=3cqujW6gv5k
i don't go crazy like chef john and pound it until it changes its molecular structure, put i follow the first 30s of this video. then i use the paste i get for dips, or to evenly coat vegetables that i intend to roast, stuff like that
and if i need actual garlic flavor no adulterants, i just use a crushed clove. when you crush a clove, the skin slides right off

>>19660981
fuck off strigoi

>>19660512
>>19660512
The way I was taught was to take an unpeeled garlic clove, and nip both ends off. Make sure to get the woody root part all the way off. Give the clove a firm twist with your thumb and finger and 9/10 times the skin comes off clean and you have a whole clove, without smashing it and getting oil everywhere. Then you slice and dice it, and crush it with the side of your knife. You'll see the garlic turn translucent when you break it down. Basically like the mortar & pestle method but with your knife instead.

>>19660512

Mine has like a hard hairbrush thing on the back that flips around and pokes out the holes. Works alright

>>19660981
t. sverge

>>19660981
>the machines I'm selling are giving incorrect readings? clearly it's the fault of garlic!
Jew detected.

>>19660671
wft is the point? do you not have your own a individual salt shaker?

>>19660981
t.

>>19660512
A knife

>>19660512
buy one that is easy to clean
also this >>19660516

>>19660512
buy one of these, you just reverse it to remove all the garlic stuck in the holes