"Mr. Joseph Littleshoes Esq." > wrote in message
...
>
>
> Kalmia wrote:
>> Princeton graduate once explained why garlic produced a different
>> effect if put thru a press rather than being minced. Something about
>> molecular breakdown..... All I know is....I don't like pressed garlic
>> in certain dishes and have noted some recipes to be sure to mince the
>> cloves.
>>
>> Any thoughts or experiences, cooks?
>
> Lydia Bastiannicchi (sp?) of Lydia's Kitchen t.v. fame claims not to like
> garlic, odd for an Italian cook i thought, but she just barely crushes a
> clove of garlic and then sets it to simmer in oil or whatever she is
> adding it to and removes it shortly there after.
>
> I, on the other hand love garlic and use it copiously and routinely.
> However, i do agree that in the case of garlic less is more.
>
> I used to routinely put in 6 - 8 cloves of crushed garlic in just about
> anything i made, one day i had only one garlic clove left, i forget what i
> was making with it, but the less garlic than what i would normally have
> used produced a bigger, better garlic flavor than the half dozen or more
> cloves i would have used had i had them.
>
> Now a days i tend to use less garlic and at the last few minutes of
> cooking, for a more robust garlic flavor.
>
> One exception is a roasted chicken i make where i will take the time to
> peel 100 or so garlic cloves and stuff the chicken with them.
>
> Roast the chicken and then remove the roasted garlic from the chicken for
> other uses.
>
> I used to braise the garlic cloves in a thin layer of chicken stock, in
> the oven till done and caramelized. But stuffing the chicken with them is
> easier.
>
> My morning toast is a slice of sourdough or white rye, toasted, rubbed
> with a cut clove of garlic then buttered.
>
> I dislike anything tediously boringly repetitious in the kitchen so i
> primarily use a garlic press and don't mince or chop.
>
> One exception are slivers of garlic in a piece of meat, be it steak or
> chicken i make a number of small incisions with a sharp knife and insert
> slivers of garlic in the meat and then cook it.
>
> When i sautZ shrimp and chicken i like to use garlic slices, nice wide
> slices of garlic to sautZ with the shrimp and cut up chicken breast meat.
>
> I have sometimes thought of making the garlic equivalent of eshalots
> frite.
>
> I do like a nice bit of caramelized garlic, i can get the caramelized
> shallots (eshallots frites) at a local asian market, a Vietnamese product
> (made in the USA) that is very nice to sprinkle on salads or as a garnish
> for soups.
>
> I have thought of slicing up a bunch of garlic, frying in hot oil till
> nicely browned and then draining and reserving for other uses. Reserving
> the oil as well. Its just one of those tediously, boringly repetitive
> tasks i really dislike.
>
> When i make batter dipped & fried eggplant, zucchini or mushroom i like
> to add several cloves of crushed garlic to the batter.
>
> Same with corn bread.
> --
>
> Mr. Joseph Littleshoes Esq.
>
> Domine, dirige nos.
> Let the games begin!
> http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
>

I like to roast a head or two of garlic with just a bit of olive oil and
into the oven. I take it out, remove it from the skin, mash it with a fork
and add it to un salted butter. Blend it together good then roll it in wax
paper and back into the ice box. This is really great on steaks, sea food or
even mixed in mashed potatoes etc. Always have a couple of herb butters on
hand as well as home made ghee (clarified butter).

Joe Cilinceon