Grating garlic - how???

[21TonyK]

I buy ready peeled garlic a kilo at a time from the cash and carry. In a pot with oil, poach at 85 degrees for 2-3 hours.

Decant back into the original container and it keeps in the fridge for longer than it takes to use it.

It's like garlic without the heat. Spread on chargrilled bread with flaked salt, perfect.

[Don]

21TonyK said:

I buy ready peeled garlic a kilo at a time from the cash and carry. In a pot with oil, poach at 85 degrees for 2-3 hours.

Decant back into the original container and it keeps in the fridge for longer than it takes to use it.

It's like garlic without the heat. Spread on chargrilled bread with flaked salt, perfect.

Thanks for posting!

[dazwalsh]

I do the whole salt and knife press method and the Mrs will always comment on how time consuming it is, she would prefer to use the frozen blocks of garlic that taste like they have been through someone once already.

[dazwalsh]

bigandclever said:

And to quote my hero Anthony Bourdain ...

"to be squeezed out later when it’s soft and brown”

HAHA

I'm such a child..

[bluelightbabe]

I've got one of these:

http://www.fossewaytrading.co.uk/portfolio/garlic-...

It makes it very finely chopped but not quite mushy. The more you twist the finer it gets.

[uber]

Aldi, Asda and Tesco all sell frozen finely chopped garlic which is awesome. I always find the stuff in jar tastes diffrent.

[matrignano]

bluelightbabe said:

I've got one of these:

http://www.fossewaytrading.co.uk/portfolio/garlic-...

It makes it very finely chopped but not quite mushy. The more you twist the finer it gets.

That reminds me of something I used to use in my youth...

[Issi]

Frozen garlic, for gods sake, it takes about a minute to mash up a clove with a knife and a sprinkle of salt.