Minced garlic
"dsi1" > wrote in message
...
> On Monday, March 4, 2019 at 1:40:33 PM UTC-10, Julie Bove wrote:
>> My attempts at mincing garlic have the makings for a sit com. I've seen
>> chefs use the technique of laying a large knife flat on the clove,
>> pounding
>> on the knife to smash the clove, then quickly mincing it. When I try to
>> do
>> that, the clove goes zinging across my kitchen.
>>
>> If I try to slice then mince, my pieces always wind up too big.
>>
>> I tried two different garlic presses. One was very ineffective in that it
>> would smash up the garlic but it wouldn't press out the other end. I
>> would
>> then use the tip of a knife to try to scrape out the pressed garlic. I
>> would
>> manage to get a bit, but most would be retained in the press. The next
>> one
>> was only slightly better. Both retained the stinky aroma of garlic. I
>> tossed
>> them.
>>
>> For some time, I used either garlic powder or some dried roasted garlic
>> that
>> I bought somewhere. But for some things, I really want to use the real
>> deal.
>> Recent attempts at mincing were no better so I bought a small jar of
>> minced.
>>
>> Help! How do you mince the stuff!
>
> I mostly use the bottle stuff - it saves me a lot of time because I use a
> lot of garlic when cooking. It's great! If I was making kim chee though,
> I'd probably use the fresh stuff. It's the smart thing to do.
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I made Pad Thai.
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