Interesting Garlic Mincing Guidances
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Garlic is one of the oldest and most popular flavoring herbs that you can use in your cooking but before you can use it, you need to detach some of the cloves from the head of the garlic first. Freeing the garlic cloves from the bulb is simple; just use the side of your knife as a mallet. First of all, you begin by banging the whole bulb with your knife or a ketchup bottle, whichever works best for you. After that, you can continue banging each clove so that the peel will break but make sure that the garlic stays intact as you will be mincing it later.
One the other hand, if you plan to slice the garlic clove, you shouldn't smash it then. Use a paring knife to take off the skin and cut off the brown root tip of each clove. To chop the garlic, you would use a sharp paring knife and cut the clove into lengthwise slivers. After that, cut across the slivers with slices close together to make small pieces.
To mince the garlic, you would switch to a chef's knife and rock the knife over the chopped garlic until the pieces are very fine. Gather the garlic into a small pile with the knife's blade as you go. Alternatively, you can simply use a garlic press and avoid all these knife work.
Is it true that the use of garlic press will crush the cells of the garlic and release bitter oils which will ruin the flavor of the garlic? Not really as the way a garlic press works is pretty much the same as crushing garlic with the side of a knife. Garlic press is merely a kitchen tool that makes chopping and mincing garlic so much easier, faster, and cleaner and smell free.
If you don't have a garlic press and you don't want to peel and chop, you can bake the amount garlic you want in an oven for an hour at 350F. After that, you can squeeze the garlic out in paste form after it has cool down. Garlic paste is perfect for bread spread and you can use them in your soup too.
Article Source: Articlelogy.com
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