"cybercat" > ha scritto nel messaggio
...
>
> "Edwin Pawlowski" > wrote
>> Instead of the mallet, I use the side of a wide knife and bang it with
>> the heel of my hand. Then you pull away the peel, give a few chops, and
>> into the pan. I can have three cloves chopped by the time you can find
>> the press.
>
> This makes sense. I just lay the mallet on the garlic clove and press with
> both hands. If I tried banging the flat side of a knife with the heel of
> my hand I'd hurt my hand and it would not get crushed. I have done this by
> peeling first and by removing the peel after I crush the garlic. I like to
> remove the peel first, but am not always that patient. I read that
> crushing then chopping releases the most allocin? Or whatever the primary
> active ingredient is in fresh garlic.

Which is why in many recipes garlic is left whole or even with the paper
left on.