The way I see it being done is to chop garlic cloves and add some kosher
salt and then run the flat of a knife back and forth over the chopped cloves
until it becomes a paste.
My question is doesn't the salt change the taste of the garlic?

sharkman

" > wrote in message
. ..
> The way I see it being done is to chop garlic cloves and add some kosher
> salt and then run the flat of a knife back and forth over the chopped
cloves
> until it becomes a paste.
> My question is doesn't the salt change the taste of the garlic?
>
> sharkman
>
>
>

Yes, it makes it salty. I suspect that you have something more in mind but
I can't guess what.

If you don't want to use salt just grind your garlic in a mortar and pestle
by itself or with a little oil.

David

wrote:
> The way I see it being done is to chop garlic cloves and add some kosher
> salt and then run the flat of a knife back and forth over the chopped cloves
> until it becomes a paste.
> My question is doesn't the salt change the taste of the garlic?
>
> sharkman
>
>
>

I use this method and you do want to use as little salt as possible, so make
sure it is smashed as flat at possible before adding the salt and use as
little as you need to.

Honestly, though, I've never noticed a marked difference in the saltiness of
the dish, you really use such a small amount.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

wrote:
> The way I see it being done is to chop garlic cloves and add some kosher
> salt and then run the flat of a knife back and forth over the chopped cloves
> until it becomes a paste.
> My question is doesn't the salt change the taste of the garlic?
>
> sharkman
>
>
>
Yes, it does. Another method you may be interested in: roasting whole
heads of garlic (skin on), in the oven . They're done when they feel
soft. Then you can take the cloves out and mash them easily. The flavor
will have become milder. I love that mash on toast and meats, it can
also be used in marinades.

u don't need salt. garlic is so strong very little will interupt it's
taste.
U can blend the garlic with vinegar and water mix but very little
liquid in order to get that paste effect

wrote:

> The way I see it being done is to chop garlic cloves and add some
> kosher salt and then run the flat of a knife back and forth over the
> chopped cloves until it becomes a paste. My question is doesn't the
> salt change the taste of the garlic?

A microplane grater does a good job.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

wrote:
>
> The way I see it being done is to chop garlic cloves and add some kosher
> salt and then run the flat of a knife back and forth over the chopped cloves
> until it becomes a paste.
> My question is doesn't the salt change the taste of the garlic?
>
> sharkman

I cheat :> I recently discovered garlic paste "in a tube" (like a tube
of toothpaste) when I went shopping to find tomato paste (also, in a
tube)! I really hate using a small can of tomato paste for only 1 t. or
T. of the stuff, just to throw the rest away because it doesn't keep.

But, trying to find the tubes wasn't easy. The local grocery chain
stores don't stock "tubes" of tomato paste (or any other flavors, e.g.,
garlic, pesto, etc.). So, I ended up hitting a local specialty
food/housewares shop. I understand the tube stuff will store
indefinitely when kept refrigerated.


Skyhooks, who rarely uses garlic paste
""aahhtt""
s b c g l o b a l
""ddoott""
n e t

Wouldn't you just use a garlic press?

Andy

Andy wrote:
>
> Wouldn't you just use a garlic press?
>
> Andy

Yep, but that'd be something else to wash. The tube of garlic paste is
just so much more convenient.

Sky

Skyhooks > wrote in news:441AFD39.2DD1
@anywhere.com:

> Andy wrote:
>>
>> Wouldn't you just use a garlic press?
>>
>> Andy
>
> Yep, but that'd be something else to wash. The tube of garlic paste is
> just so much more convenient.
>
> Sky


Sky,

OK, but what's in that tube? Garlic and preservatives? I'm not saying
that garlic bulbs are 100% organic, but to prevent any arguement, which
tastes better?

"something else to wash"

I know that feeling... ya BUM!!!

Andy

Andy wrote:
>
> Skyhooks > wrote in news:441AFD39.2DD1
> @anywhere.com:
>
> > Andy wrote:
> >>
> >> Wouldn't you just use a garlic press?
> >>
> >> Andy
> >
> > Yep, but that'd be something else to wash. The tube of garlic paste is
> > just so much more convenient.
> >
> > Sky
>
> Sky,
>
> OK, but what's in that tube? Garlic and preservatives? I'm not saying
> that garlic bulbs are 100% organic, but to prevent any arguement, which
> tastes better?
>
> "something else to wash"
>
> I know that feeling... ya BUM!!!
>
> Andy

OK, Andy, my curiousity is piqued! I must admit I didn't pay attention
to the "ingredients" in the tube of garlic paste when I purchased it. I
just looked on the tube of garlic paste for a list of ingredients, but
that information must've been on the box in which the tube was packaged
(and I trashed).

So, I had to Google to find that information to satisfy my curiousity.
But Google didn't give me an easy answer to find. So, I phoned the shop
where I purchased the tube. The kind lady there told me the list of
ingredients is "garlic, vegetable oil, olive oil, sunflower oil, salt,
and sulfer dioxide as a preservative." I can live with this list, but
MWV (milage will vary) for others.

Skyhooks, who rarely uses garlic paste, anywhooooo
""aahhtt""
s b c g l o b a l
""ddoott""
n e t

P.S. My home doesn't have an "automatic" dishwasher, er, the electric
sort.

Skyhooks > wrote in :

> P.S. My home doesn't have an "automatic" dishwasher, er, the electric
> sort.


Sky,

YOU LAZY BUM!!! Soak a paper towel in dishwashing liguid and force-feed a
few pieces into the garlic press and rinse and repeat twice, then rince to
dry.

Andy

Andy wrote:
>
> Skyhooks > wrote in :
>
> > P.S. My home doesn't have an "automatic" dishwasher, er, the electric
> > sort.
>
> Sky,
>
> YOU LAZY BUM!!! Soak a paper towel in dishwashing liguid and force-feed a
> few pieces into the garlic press and rinse and repeat twice, then rince to
> dry.
>
> Andy

Hm... I prefer to think of it as "efficient" use of time <G>.

Sky

Skyhooks > wrote in
:

> Andy wrote:
>>
>> Skyhooks > wrote in
>> :
>>
>> > P.S. My home doesn't have an "automatic" dishwasher, er, the
>> > electric sort.
>>
>> Sky,
>>
>> YOU LAZY BUM!!! Soak a paper towel in dishwashing liguid and
>> force-feed a few pieces into the garlic press and rinse and repeat
>> twice, then rince to dry.
>>
>> Andy
>
> Hm... I prefer to think of it as "efficient" use of time <G>.
>
> Sky

Agreed!!!

Andy

Andy wrote:

> Skyhooks > wrote in :
>
>
>>P.S. My home doesn't have an "automatic" dishwasher, er, the electric
>>sort.
>
>
>
> Sky,
>
> YOU LAZY BUM!!! Soak a paper towel in dishwashing liguid and force-feed a
> few pieces into the garlic press and rinse and repeat twice, then rince to
> dry.
>
> Andy
>
>

Oh I like this idea and will certainly use it the next time I have to
clean the garlic press. It never comes out really clean in the dw
anyway! Thanks!

In article >,
Skyhooks > wrote:

> Andy wrote:
> >
> > Skyhooks > wrote in news:441AFD39.2DD1
> > @anywhere.com:
> >
> > > Andy wrote:
> > >>
> > >> Wouldn't you just use a garlic press?
> > >>
> > >> Andy
> > >
> > > Yep, but that'd be something else to wash. The tube of garlic paste is
> > > just so much more convenient.
> > >
> > > Sky
> >
> > Sky,
> >
> > OK, but what's in that tube? Garlic and preservatives? I'm not saying
> > that garlic bulbs are 100% organic, but to prevent any arguement, which
> > tastes better?
> >
> > "something else to wash"
> >
> > I know that feeling... ya BUM!!!
> >
> > Andy
>
> OK, Andy, my curiousity is piqued! I must admit I didn't pay attention
> to the "ingredients" in the tube of garlic paste when I purchased it. I
> just looked on the tube of garlic paste for a list of ingredients, but
> that information must've been on the box in which the tube was packaged
> (and I trashed).
>
> So, I had to Google to find that information to satisfy my curiousity.
> But Google didn't give me an easy answer to find. So, I phoned the shop
> where I purchased the tube. The kind lady there told me the list of
> ingredients is "garlic, vegetable oil, olive oil, sunflower oil, salt,
> and sulfer dioxide as a preservative." I can live with this list, but
> MWV (milage will vary) for others.
>
> Skyhooks, who rarely uses garlic paste, anywhooooo
> ""aahhtt""
> s b c g l o b a l
> ""ddoott""
> n e t
>
> P.S. My home doesn't have an "automatic" dishwasher, er, the electric
> sort.

My dishwasher is a pan full of hot soapy water and a running tap... and
a pair of hands. <G>

And I've only recently started using a garlic press. I used to grate it,
or mince with a cleaver.

Takes me less than 30 seconds to clean it.

I finally took pics this morning, just have not downloaded them from the
camera yet. I also have to shrink them before posting.

I will, promise!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >, Andy <q> wrote:

> Skyhooks > wrote in
> :
>
> > Andy wrote:
> >>
> >> Skyhooks > wrote in
> >> :
> >>
> >> > P.S. My home doesn't have an "automatic" dishwasher, er, the
> >> > electric sort.
> >>
> >> Sky,
> >>
> >> YOU LAZY BUM!!! Soak a paper towel in dishwashing liguid and
> >> force-feed a few pieces into the garlic press and rinse and repeat
> >> twice, then rince to dry.
> >>
> >> Andy
> >
> > Hm... I prefer to think of it as "efficient" use of time <G>.
> >
> > Sky
>
> Agreed!!!
>
> Andy
>

I just swish my garlic press around in hot soapy dishwater for a few
seconds, rinse it out and toss it back into the tool drawer. ;-)

Paper towel??? WTF?
Not sure I have the hand strength to press paper thru those little holes!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

" > wrote

> The way I see it being done is to chop garlic cloves and add some kosher
> salt and then run the flat of a knife back and forth over the chopped
> cloves until it becomes a paste.
> My question is doesn't the salt change the taste of the garlic?

I'm not sure where the question is going, but I really cannot
think of a place where I'd add garlic that a little salt would hurt,
even garlic bread. Just use less salt in the rest of whatever
recipe.

Obviously people who need to avoid salt have to find
another way to paste their garlic.

nancy

Andy wrote:

> Skyhooks > wrote in
> :
>
> > P.S. My home doesn't have an "automatic" dishwasher, er, the
> electric
> > sort.
>
> Sky,
>
> YOU LAZY BUM!!! Soak a paper towel in dishwashing liguid and
> force-feed a
> few pieces into the garlic press and rinse and repeat twice, then
> rince to
> dry.
>
> Andy

I have a garlic press with a "spiky" side that cleans the little holes
in the press. Though i like my zyless better, i seem to get better
leverage, and it has a bigger bowl. And merely soaking it in hot water
for 5 minutes is enough to loosen the garlic and all that is then
required is to rinse it in hot running water.

I just don't have the time to read every single post, so i have to ask,
no one mentioned roasted garlic yet?

It "mashes" with a fork very easily and while there is some diminution
in strength of flavor i actually prefer it to raw garlic. Mix with
butter or oil if desired.

Spread it on buttered bread and toast it in the oven, use it for a rich
deep flavor in cooked foods.

With raw garlic in cooked foods, "if you can tell its there you have
used too much." Lydia Biannichi (sp?) of Lydia's Kitchen t.v. program.

I used to be one of those people that would use 5 - 8 cloves of garlic
in a recipe that called for 1 - 2 until one day i was short of garlic
and only had a couple of cloves left. I used, the 2 cloves to much
better, tastier effect than the over abundance i would have normally
used.

Though i will still roast a chicken with its cavity stuffed full of
garlic cloves, this results in baked garlic that is removed from the
chicken and used for other purposes. I occasionaly stew a buch of
peeled garlic cloves in just enough chicken stock to cover and simmer
till the stock is absorbed/evaporated, makes a nice addition to the
garlic flavour.

Kept in a sealed, air tight container, it lasts longer than i can keep
it around.

I used to dismiss the idea of rubbing a container with a cut clove of
garlic as an affectation, until i tried it on one of my wooden salad
bowels, now a days i rub both the individual serving salad bowels and
the larger wooden bowl that holds the salad with the cut garlic. It
should go with out saying, soap never touches my wooden salad bowls.
---
JL

In article >,
"Nancy Young" > wrote:

> " > wrote
>
> > The way I see it being done is to chop garlic cloves and add some kosher
> > salt and then run the flat of a knife back and forth over the chopped
> > cloves until it becomes a paste.
> > My question is doesn't the salt change the taste of the garlic?
>
> I'm not sure where the question is going, but I really cannot
> think of a place where I'd add garlic that a little salt would hurt,
> even garlic bread. Just use less salt in the rest of whatever
> recipe.
>
> Obviously people who need to avoid salt have to find
> another way to paste their garlic.
>
> nancy
>
>

I just use a garlic press......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

I put my cloves in a food processor and store in the fridge easy at
hand when I need it