Grating garlic - how???
Discussion
Here are the steps:
1.Loosen the cloves of garlic from the head, using fingers.
2.Remove the cloves of garlic from the head of garlic.
3.Peel off the outer skin with your fingers, exposing the flesh of the garlic, and discard the skin.
4.Rub the garlic clove up and down the grater until the garlic is grated.
1.Loosen the cloves of garlic from the head, using fingers.
2.Remove the cloves of garlic from the head of garlic.
3.Peel off the outer skin with your fingers, exposing the flesh of the garlic, and discard the skin.
4.Rub the garlic clove up and down the grater until the garlic is grated.
Don said:
That mush is grated garlic. That's what it looks like.
If you want visible bits of garlic you could use a coarser grater but it will still mush to some extent.
Or you could use garlic granules or garlic salt.
I figured that, it was just so much fiddling effort. Next time I'll just use the stuff in a tube - life's too short...If you want visible bits of garlic you could use a coarser grater but it will still mush to some extent.
Or you could use garlic granules or garlic salt.
prand said:
I mash a clove of garlic with a broad knife then chop it finely, with pretty much the same effect as grating.
I do that and add sea salt flakes to give some 'bite' to the mush.And to quote my hero Anthony Bourdain ...
"Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don’t burn it. Smash it, with the flat of your knife blade if you like, but don’t put it through a press. I don’t know what that junk is that squeezes out the end of those things, but it ain’t garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it’s soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”
Did a days cooking lesson at the Nick Nairn cookery school last weekend and the way they taught us to get the maximum flavour from garlic is chop it up fine, then put 3 or 4 grindings of salt onto the chopped up garlic and then using the back of a knife a bit at a time make a paste from it. This gets out the maximum amount of oil and flavour and it did seem to work, huge amount of garlic flavour from just a couple of cloves.
cerbfan said:
Did a days cooking lesson at the Nick Nairn cookery school last weekend and the way they taught us to get the maximum flavour from garlic is chop it up fine, then put 3 or 4 grindings of salt onto the chopped up garlic and then using the back of a knife a bit at a time make a paste from it. This gets out the maximum amount of oil and flavour and it did seem to work, huge amount of garlic flavour from just a couple of cloves.
Yeah thats what they teach in a lot of cookery schools, it does work but it if a tad of a faff
boxxob said:
If I did this I would be putting 'the maximum amount of oil' into my chopping board. I have one of those crusher/ricer type things. Jaime O tip is to not even bother to peel the clove, and he's right - who can be bothered when garlic is much cheap?
Salt and chilli are 'much cheap' too.Double up!
Superfine microplane, you can grate virtually anything, I've grated chills on it to a fine paste.
Or smash it with salt and the back of a knife to the same effect, once you've mastered it, its 30 seconds work.
Jamie shows you how. I generally use method 3, like an onion.
https://youtu.be/KaUtS24RjAo
Or smash it with salt and the back of a knife to the same effect, once you've mastered it, its 30 seconds work.
Jamie shows you how. I generally use method 3, like an onion.
https://youtu.be/KaUtS24RjAo
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