Log In Sign Up. Want to stay up to date with this post? Log In or Sign Up to comment. Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions. Jewish Sweet Potato Side Dish. Updated 4 hours ago 14 comments.
Sauces Butter. Updated 2 days ago 23 comments. To peel a clove of garlic, first break the skin. With the heel of your hand, apply light pressure to the knife blade—enough to split the skin, but not so much to crush the clove unless, of course, you want it smashed.
You can also lightly twist a clove to loosen the skin or slice off the root end, which will let you peel off the skin as you would an onion. An easy way to peel cloves is to use a garlic roll—a soft, rubber tube that quickly and neatly removes the papery peel.
A rubber jar opener works well too. If you have to peel a lot of cloves, drop them in boiling water for the count of ten. After draining, the softened peels will slip off more easily. Some cooks find the sprout bitter, and they cut the clove in half and pry out the sprout with a paring knife; others like the tender texture and assertive character of the green sprout.
The bottom line is that once a clove has sprouted, it tends to be more shriveled and pungent, lacking some of the juicy, aromatic flavor of garlic in its prime.
Since these flavors begin to dissipate and change once exposed to air, last minute before using. If you must chop garlic ahead, drizzle it with oil to help slow the oxidation and deterioration of flavor and refrigerate it.
Whether to mince, chop, or crush depends on the dish. A paste is also best for smooth-textured dishes, like soups and sauces.
For long-cooking braises and stews, roughly chop or thickly slice garlic so it slowly melds with the other ingredients. To mince garlic evenly, cut it as you would an onion see the photos below. To make a garlic paste, crush the garlic and chop it finely with a little salt. Remember that minced garlic burns easily and becomes bitter, but there are ways to avoid this.
Only then should you toss in the minced garlic and let it cook for a minute or so. Already a subscriber? Log in.
Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Photos, except where noted: Scott Phillips. Save to Recipe Box. Add Private Note. I think. More comprehensible on the subject is Elizabeth David, in characteristic no-nonsense mood in this invective for the Tatler:. Squeezing the juice out of garlic doesn't reduce its potency, it concentrates it, and intensifies the smell.
I have often wondered how it is that people who have once used one of these diabolical instruments don't notice this and forthwith throw the thing into the dustbin. And you end up with another gadget to clean and store. Her case has something in common with those who claim they don't have room in their kitchens for implements with just one function my, they must have a hard time opening tins.
But what all the above arguments have in common is the — ever so slightly boastful — assumption that really, it's just as quick and easy to mince garlic by hand. Which, in fact, it isn't. Not for most people.
Raymond Blanc, who I imagine probably doesn't use one himself, at least acknowledges this: "A press is still the best and easiest way to crush your garlic," he counsels kindly, while the great Madhur Jaffrey is happy to out herself as a devoted press-head in her Ultimate Curry Bible.
I feel honour bound to protect her good name. I go out and buy five heads of garlic. After several instructional videos on how to mince , chop and slice garlic like a pro I put my shaky technique to use in recipes which would usually see me reaching for my trusty press.
First of all, I reason, I have to work out whether it's the method, or the tool, which is at fault. In other words, does crushing garlic release unpleasantly harsh flavours, however it's done? I then mix the two into an equal amount of mayonnaise.
Fortunately, eating garlic mayo from the spoon doesn't faze my unwitting guinea pigs, who only popped in for a cup of tea. Three of us find the stuff containing the pressed garlic slightly stronger — 'tangier', one says — while the fourth claims they're exactly the same, and the rest of us are just showing off I might add that I served the two in unmarked bowls, without telling anyone the difference between them.
So the press really does seem to produce harsher-tasting results: I conclude that crushing garlic with a knife and some salt is preferable — if, for me at least, far more time-consuming. I also deploy it when the recipe demands finely chopped garlic — it's a mite more liquid, and presumably slightly stronger tasting but how much difference does this really make to the finished dish? To find out, I chop a clove as small as I can with a knife, and stir it into some softened butter — in the interests of science, I reluctantly leave out the parsley and Parmesan.
I dispatch another clove rather more quickly using the press, and then fill two half baguettes and bake them. Contrary to my expectations, the garlic bread I made using the press has a milder flavour than that containing the finely chopped garlic. After stuffing our faces with both, we conclude this can only be because biting down on solid pieces of garlic, however tiny, gives a more intense flavour hit.
I prefer the finely chopped version, but then, I like my garlic bread fierce. Next, I test out a salad dressing using both pressed and very finely chopped garlic — one I make regularly, with anchovies, lemon juice and herbs.
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