Look at the ingredient's list of things I cook and right after bacon,
which is in first place, you will find garlic.
That's NBD, except peeling a clove of garlic is totally a PITA.
The other night was watching one of these cooking shows when
suddenly the chef offered a tip to peel garlic cloves.
Place the cloves in a cup of water and then nuke the cup of water
for a few seconds.
Remove the cloves from the water and peel.
Decided to try it. It works. The only thing to determine was how
long to nuke the cloves.
90 seconds seems to be about right; however, the cloves are
softened a little.
Don't know if this is a problem or not, but cloves harden as they
cool.
The process works for me, YMMV.
Lew
In article <[email protected]>, Markem
<[email protected]> wrote:
> Me I just smash the cloves with the side of the knife.
+1
--
Splinters in my Fingers blog: <http://woodenwabbits.blogspot.com>
On 6/8/2015 8:55 AM, Greg Guarino wrote:
> On 6/8/2015 9:10 AM, Leon wrote:
>>>
>> There is a garlic press, put the whole, peel and all, in the press and
>> squeeze the handles. You get finely extruded garlic meat less the peel.
>
> I've got one of those - a gift I think - but I was not aware you could
> put un-peeled cloves in it. I'll have to try it. When I cook, the amount
> of garlic I use is generally controlled by how many cloves I can prepare
> before I get tired. :)
Absolutely, put the whole thing in and press. It is a 3 second
operation from dropping it in, to it being in the container and minced.
On 6/8/2015 8:46 AM, G. Ross wrote:
> Leon wrote:
>> On 6/7/2015 8:09 PM, Lew Hodgett wrote:
>>> Look at the ingredient's list of things I cook and right after bacon,
>>> which is in first place, you will find garlic.
>>>
>>> That's NBD, except peeling a clove of garlic is totally a PITA.
>>>
>>> The other night was watching one of these cooking shows when
>>> suddenly the chef offered a tip to peel garlic cloves.
>>>
>>> Place the cloves in a cup of water and then nuke the cup of water
>>> for a few seconds.
>>>
>>> Remove the cloves from the water and peel.
>>>
>>> Decided to try it. It works. The only thing to determine was how
>>> long to nuke the cloves.
>>>
>>> 90 seconds seems to be about right; however, the cloves are
>>> softened a little.
>>>
>>> Don't know if this is a problem or not, but cloves harden as they
>>> cool.
>>>
>>> The process works for me, YMMV.
>>>
>>> Lew
>>>
>>>
>> There is a garlic press, put the whole, peel and all, in the press and
>> squeeze the handles. You get finely extruded garlic meat less the peel.
>>
>> Many varities
>>
>> http://www.amazon.com/gp/product/B00ITQ930U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ITQ930U&linkCode=as2&tag=pk004-adwords-20&linkId=KMMQ4EU7G77BCSED
>>
>>
> but you can buy a piece of pink tubing for half the price. ;>)
Does it mince the meat?
>
In article <[email protected]>, Lew
Hodgett <[email protected]> wrote:
> Your fingers and the husks end up being sticky and the husks are
> scattered all over the cutting board.
You're doin' it wrong...
:-)
--
Splinters in my Fingers blog: <http://woodenwabbits.blogspot.com>
In article
<[email protected]>, Leon
<[email protected]> wrote:
> Dave Balderstone <[email protected]> wrote:
> > In article <[email protected]>, Lew
> > Hodgett <[email protected]> wrote:
> >
> >> Your fingers and the husks end up being sticky and the husks are
> >> scattered all over the cutting board.
> >
> > You're doin' it wrong...
> >
> > :-)
>
>
> Too much epoxy. :-)
I don't smash the clove, I just push down on the flat of the knife and
crack the skin. It just pops off, 9 times out of 10.
--
Splinters in my Fingers blog: <http://woodenwabbits.blogspot.com>
On 6/7/2015 8:09 PM, Lew Hodgett wrote:
> Look at the ingredient's list of things I cook and right after bacon,
> which is in first place, you will find garlic.
>
> That's NBD, except peeling a clove of garlic is totally a PITA.
>
> The other night was watching one of these cooking shows when
> suddenly the chef offered a tip to peel garlic cloves.
>
> Place the cloves in a cup of water and then nuke the cup of water
> for a few seconds.
>
> Remove the cloves from the water and peel.
>
> Decided to try it. It works. The only thing to determine was how
> long to nuke the cloves.
>
> 90 seconds seems to be about right; however, the cloves are
> softened a little.
>
> Don't know if this is a problem or not, but cloves harden as they
> cool.
>
> The process works for me, YMMV.
>
> Lew
>
>
There is a garlic press, put the whole, peel and all, in the press and
squeeze the handles. You get finely extruded garlic meat less the peel.
Many varities
http://www.amazon.com/gp/product/B00ITQ930U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ITQ930U&linkCode=as2&tag=pk004-adwords-20&linkId=KMMQ4EU7G77BCSED
>>>> That's NBD, except peeling a clove of garlic is totally a PITA.
>>>> The other night was watching one of these cooking shows when
>>>> suddenly the chef offered a tip to peel garlic cloves.
>>>> Place the cloves in a cup of water and then nuke the cup of water
>>>> for a few seconds. Remove the cloves from the water and peel.
>>>> Decided to try it. It works. The only thing to determine was how
>>>> long to nuke the cloves. 90 seconds seems to be about right;
>>>> however, the cloves are softened a little. Don't know if this is a
>>>> problem or not, but cloves harden as they cool.
>>>> The process works for me, YMMV.
>>>> Lew
>>
>>
>>> I use this......
>>> http://www.crateandbarrel.com/garlic-peeler/s114590?b=1&a=1552&gclid=Cj0KEQjw-tSrBRCk8bzDiO__gbwBEiQAk-D31aXaXkJ4UV38IUvu66hbvApqOPwUAUP6HfcCDk0tu48aAuip8P8HAQ
>>> Put a clove in, roll it with a bit of pressure, the clove comes out skin
>>> free. I never have a problem
>>>
>>
>> Here's another one ..
>> http://www.leevalley.com/en/garden/page.aspx?p=43804&cat=2,40733,44734,43804
>> John T.
>
>Those appear to be throwaway sheets. If so, I'd rather have a tool that
>can be washed after use.
Nope - not a throw-away at all.
.. at $ 5.50 it should last a long long time.
John T.
--- news://freenews.netfront.net/ - complaints: [email protected] ---
On Monday, June 8, 2015 at 8:22:27 AM UTC-4, SBH wrote:
> On 6/7/2015 9:09 PM, Lew Hodgett wrote:
> > Look at the ingredient's list of things I cook and right after bacon,
> > which is in first place, you will find garlic.
> >
> > That's NBD, except peeling a clove of garlic is totally a PITA.
> >
> > The other night was watching one of these cooking shows when
> > suddenly the chef offered a tip to peel garlic cloves.
> >
> > Place the cloves in a cup of water and then nuke the cup of water
> > for a few seconds.
> >
> > Remove the cloves from the water and peel.
> >
> > Decided to try it. It works. The only thing to determine was how
> > long to nuke the cloves.
> >
> > 90 seconds seems to be about right; however, the cloves are
> > softened a little.
> >
> > Don't know if this is a problem or not, but cloves harden as they
> > cool.
> >
> > The process works for me, YMMV.
> >
> > Lew
>
> I use this......
>
> http://www.crateandbarrel.com/garlic-peeler/s114590?b=1&a=1552&gclid=Cj0KEQjw-tSrBRCk8bzDiO__gbwBEiQAk-D31aXaXkJ4UV38IUvu66hbvApqOPwUAUP6HfcCDk0tu48aAuip8P8HAQ
>
> Put a clove in, roll it with a bit of pressure, the clove comes out skin
> free. I never have a problem
>
I use this...
http://st.houzz.com/simgs/55112d2201b665e0_4-4363/contemporary-chefs-knives.jpg
With the clove under the wide part of the blade, a slight rap with the heel of my hand loosens the skin enough for an easy peel.
Yes, too hard of a hit does smash the clove a bit, which is OK for chopping, but even when whole cloves are desired, the results are fine.
I haven't tried this technique yet, but this guy peels an entire *head* of garlic in less than 10 seconds with nothing more than 2 bowls. The key factor seems to be that the head has to be dry, not fresh.
http://www.saveur.com/article/video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds?cmpid=fb
On Monday, June 8, 2015 at 9:47:57 PM UTC-4, Mike Marlow wrote:
> Scott Lurndal wrote:
> > "Lew Hodgett" <[email protected]> writes:
> >> Look at the ingredient's list of things I cook and right after bacon,
> >> which is in first place, you will find garlic.
> >>
> >> That's NBD, except peeling a clove of garlic is totally a PITA.
> >
> > Crush before peeling with the flat of a cleaver of butcher
> > knife and the skin falls right off.
>
> Yup - can't figure out why this whole thing has gone on this long when such
> an easy solution has always been at hand.
>
I showed SWMBO the video of the 2 bowl method for peeling an entire head of garlic. She said that that is something she will have to try.
http://www.saveur.com/article/video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds?cmpid=fb
She runs the greenhouse and gardens at a disabled-adults day-hab and often has enough extra garlic that she can bring some home. That stuff is probably too fresh for the 2 bowl method, but it sure looks like it works on dry heads.
On 6/8/2015 9:46 AM, G. Ross wrote:
>> There is a garlic press, put the whole, peel and all, in the press and
>> squeeze the handles. You get finely extruded garlic meat less the peel.
>>
>> Many varities
>>
>> http://www.amazon.com/gp/product/B00ITQ930U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ITQ930U&linkCode=as2&tag=pk004-adwords-20&linkId=KMMQ4EU7G77BCSED
>>
>>
> but you can buy a piece of pink tubing for half the price. ;>)
>
Why buy? One of the give away items I've accumulated is a thin rubber
jar opener that does the same thing. Wrap and roll
Smashing with the side of a knife works well too. You just pull out the
peel.
On 06/08/2015 06:10 AM, Leon wrote:
> On 6/7/2015 8:09 PM, Lew Hodgett wrote:
>> Look at the ingredient's list of things I cook and right after bacon,
>> which is in first place, you will find garlic.
>>
>> That's NBD, except peeling a clove of garlic is totally a PITA.
>>
>> The other night was watching one of these cooking shows when
>> suddenly the chef offered a tip to peel garlic cloves.
>>
>> Place the cloves in a cup of water and then nuke the cup of water
>> for a few seconds.
>>
>> Remove the cloves from the water and peel.
>>
>> Decided to try it. It works. The only thing to determine was how
>> long to nuke the cloves.
>>
>> 90 seconds seems to be about right; however, the cloves are
>> softened a little.
>>
>> Don't know if this is a problem or not, but cloves harden as they
>> cool.
>>
>> The process works for me, YMMV.
>>
>> Lew
>>
>>
> There is a garlic press, put the whole, peel and all, in the press and
> squeeze the handles. You get finely extruded garlic meat less the peel.
>
> Many varities
>
> http://www.amazon.com/gp/product/B00ITQ930U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ITQ930U&linkCode=as2&tag=pk004-adwords-20&linkId=KMMQ4EU7G77BCSED
>
>
Peeled or unpeeled, whole or minced to repel vampires?
--
"Socialism is a philosophy of failure,the creed of ignorance, and the
gospel of envy, its inherent virtue is the equal sharing of misery"
-Winston Churchill
"DerbyDad03" wrote:
> I use this...
>
> http://st.houzz.com/simgs/55112d2201b665e0_4-4363/contemporary-chefs-knives.jpg
>
> With the clove under the wide part of the blade, a slight rap with
> the heel of my hand loosens the skin enough for an easy peel.
----------------------------------------------
Been in my kitchen huh.
Have used the flat side of the knife technique using the above knife.
The hot water method is less mess.
Lew
On 06/08/2015 09:46 AM, Leon wrote:
> On 6/8/2015 9:19 AM, DerbyDad03 wrote:
>> On Monday, June 8, 2015 at 9:10:30 AM UTC-4, Leon wrote:
>>> On 6/7/2015 8:09 PM, Lew Hodgett wrote:
>>>> Look at the ingredient's list of things I cook and right after bacon,
>>>> which is in first place, you will find garlic.
>>>>
>>>> That's NBD, except peeling a clove of garlic is totally a PITA.
>>>>
>>>> The other night was watching one of these cooking shows when
>>>> suddenly the chef offered a tip to peel garlic cloves.
>>>>
>>>> Place the cloves in a cup of water and then nuke the cup of water
>>>> for a few seconds.
>>>>
>>>> Remove the cloves from the water and peel.
>>>>
>>>> Decided to try it. It works. The only thing to determine was how
>>>> long to nuke the cloves.
>>>>
>>>> 90 seconds seems to be about right; however, the cloves are
>>>> softened a little.
>>>>
>>>> Don't know if this is a problem or not, but cloves harden as they
>>>> cool.
>>>>
>>>> The process works for me, YMMV.
>>>>
>>>> Lew
>>>>
>>>>
>>> There is a garlic press, put the whole, peel and all, in the press and
>>> squeeze the handles. You get finely extruded garlic meat less the peel.
>>>
>>> Many varities
>>>
>>> http://www.amazon.com/gp/product/B00ITQ930U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ITQ930U&linkCode=as2&tag=pk004-adwords-20&linkId=KMMQ4EU7G77BCSED
>>>
>>
>> On page 123 of his Les Halles Cookbook, Anthony Bourdain says "If you
>> use a garlic press, you shall surely burn in hell."
>>
>> I've tried them. Too much waste and clean-up for me. I usually have
>> the knife and cutting board out already, so I just smash and chop.
>> Even if I nothing else to chop, there's no waste and clean-up is
>> pretty simple.
>>
>> A quick google search indicates that most professional chefs don't use
>> a garlic press.
>>
>> This guy did a little experiment using a press vs. mincing by hand.
>> Interesting results. Obviously it's an extremely small sample size (1
>> clove!) so the inconclusive results don't carry much weight for either
>> side of the argument.
>>
>> http://www.finecooking.com/item/11365/garlic-to-press-or-not-to-press
>>
> Too much waste and cleanup..... Well I guess if you are extremely
> proficient and don't have to think about what you are doing to
> accomplish this task, perhaps so.
> I watch my wife use hers and it goes very fast and faster than I would
> know how to use it.
>
> Which reminds me about the Aggie that returned his chain saw to the
> dealer complaining that it only cut down 10 trees a day.
> The dealer pulled the cord on the saw to start it and the customer was
> shocked that it had a motor. ;!)
>
>
I heard it as the customer saying "what's that noise?"
--
"Socialism is a philosophy of failure,the creed of ignorance, and the
gospel of envy, its inherent virtue is the equal sharing of misery"
-Winston Churchill
Markem wrote:
>
>> Me I just smash the cloves with the side of the knife.
----------------------------------------------------------
"Dave Balderstone" wrote:
>
> +1
------------------------------------------------------
The old smack the clove with the flat side of something
has certainly been around forever; however, it has it's drawbacks.
Your fingers and the husks end up being sticky and the husks are
scattered all over the cutting board.
The hot water technique while not the answer to a maiden's prayer,
avoids those problems.
It worked for me, YMMV
Lew
Lew Hodgett wrote:
>> Your fingers and the husks end up being sticky and the husks are
>> scattered all over the cutting board.
--------------------------------------------------
Dave Balderstone wrote:
> I don't smash the clove, I just push down on the flat of the knife
> and
> crack the skin. It just pops off, 9 times out of 10.
-----------------------------------------------------
Mine are all in the 1 out of 10 group.
No class, just a mess.
Lew
Lew Hodgett wrote:
>> Your fingers and the husks end up being sticky and the husks are
>> scattered all over the cutting board.
--------------------------------------------------
Dave Balderstone wrote:
>> I don't smash the clove, I just push down on the flat of the knife
>> and
>> crack the skin. It just pops off, 9 times out of 10.
-----------------------------------------------------
Lew Hodgett wrote:
> Mine are all in the 1 out of 10 group.
>>>
>>> No class, just a mess.
--------------------------------------------------
DerbyDad03 wrote:
>> Millions of people peeling garlic with the side of a knife for
>> probably hundreds of years. My guess is the process is sound.
>>
-------------------------------------------------
"Bill" wrote:
> Maybe Lew needs a knife with a wider blade?
------------------------------------------------
DerbyDad03 uses the same 5 Star, JA Henckels, 10" Chef Knife I do.
Lew
Dave Balderstone <[email protected]> wrote:
> In article <[email protected]>, Lew
> Hodgett <[email protected]> wrote:
>
>> Your fingers and the husks end up being sticky and the husks are
>> scattered all over the cutting board.
>
> You're doin' it wrong...
>
> :-)
Too much epoxy. :-)
On Monday, June 8, 2015 at 9:10:30 AM UTC-4, Leon wrote:
> On 6/7/2015 8:09 PM, Lew Hodgett wrote:
> > Look at the ingredient's list of things I cook and right after bacon,
> > which is in first place, you will find garlic.
> >
> > That's NBD, except peeling a clove of garlic is totally a PITA.
> >
> > The other night was watching one of these cooking shows when
> > suddenly the chef offered a tip to peel garlic cloves.
> >
> > Place the cloves in a cup of water and then nuke the cup of water
> > for a few seconds.
> >
> > Remove the cloves from the water and peel.
> >
> > Decided to try it. It works. The only thing to determine was how
> > long to nuke the cloves.
> >
> > 90 seconds seems to be about right; however, the cloves are
> > softened a little.
> >
> > Don't know if this is a problem or not, but cloves harden as they
> > cool.
> >
> > The process works for me, YMMV.
> >
> > Lew
> >
> >
> There is a garlic press, put the whole, peel and all, in the press and
> squeeze the handles. You get finely extruded garlic meat less the peel.
>
> Many varities
>
> http://www.amazon.com/gp/product/B00ITQ930U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ITQ930U&linkCode=as2&tag=pk004-adwords-20&linkId=KMMQ4EU7G77BCSED
On page 123 of his Les Halles Cookbook, Anthony Bourdain says "If you use a garlic press, you shall surely burn in hell."
I've tried them. Too much waste and clean-up for me. I usually have the knife and cutting board out already, so I just smash and chop. Even if I nothing else to chop, there's no waste and clean-up is pretty simple.
A quick google search indicates that most professional chefs don't use a garlic press.
This guy did a little experiment using a press vs. mincing by hand. Interesting results. Obviously it's an extremely small sample size (1 clove!) so the inconclusive results don't carry much weight for either side of the argument.
http://www.finecooking.com/item/11365/garlic-to-press-or-not-to-press
On Sunday, June 14, 2015 at 6:59:06 PM UTC-4, Lew Hodgett wrote:
> Lew Hodgett wrote:
>
> >> Your fingers and the husks end up being sticky and the husks are
> >> scattered all over the cutting board.
>
>
> --------------------------------------------------
>
> Dave Balderstone wrote:
>
> > I don't smash the clove, I just push down on the flat of the knife
> > and
> > crack the skin. It just pops off, 9 times out of 10.
> -----------------------------------------------------
> Mine are all in the 1 out of 10 group.
>
> No class, just a mess.
>
> Lew
Millions of people peeling garlic with the side of a knife for probably hundreds of years. My guess is the process is sound.
Leon wrote:
> On 6/7/2015 8:09 PM, Lew Hodgett wrote:
>> Look at the ingredient's list of things I cook and right after bacon,
>> which is in first place, you will find garlic.
>>
>> That's NBD, except peeling a clove of garlic is totally a PITA.
>>
>> The other night was watching one of these cooking shows when
>> suddenly the chef offered a tip to peel garlic cloves.
>>
>> Place the cloves in a cup of water and then nuke the cup of water
>> for a few seconds.
>>
>> Remove the cloves from the water and peel.
>>
>> Decided to try it. It works. The only thing to determine was how
>> long to nuke the cloves.
>>
>> 90 seconds seems to be about right; however, the cloves are
>> softened a little.
>>
>> Don't know if this is a problem or not, but cloves harden as they
>> cool.
>>
>> The process works for me, YMMV.
>>
>> Lew
>>
>>
> There is a garlic press, put the whole, peel and all, in the press and
> squeeze the handles. You get finely extruded garlic meat less the peel.
>
> Many varities
>
> http://www.amazon.com/gp/product/B00ITQ930U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ITQ930U&linkCode=as2&tag=pk004-adwords-20&linkId=KMMQ4EU7G77BCSED
>
but you can buy a piece of pink tubing for half the price. ;>)
--
GW Ross
Real women don't deflate when you bite
them.
On 6/8/2015 9:19 AM, DerbyDad03 wrote:
> On Monday, June 8, 2015 at 9:10:30 AM UTC-4, Leon wrote:
>> On 6/7/2015 8:09 PM, Lew Hodgett wrote:
>>> Look at the ingredient's list of things I cook and right after bacon,
>>> which is in first place, you will find garlic.
>>>
>>> That's NBD, except peeling a clove of garlic is totally a PITA.
>>>
>>> The other night was watching one of these cooking shows when
>>> suddenly the chef offered a tip to peel garlic cloves.
>>>
>>> Place the cloves in a cup of water and then nuke the cup of water
>>> for a few seconds.
>>>
>>> Remove the cloves from the water and peel.
>>>
>>> Decided to try it. It works. The only thing to determine was how
>>> long to nuke the cloves.
>>>
>>> 90 seconds seems to be about right; however, the cloves are
>>> softened a little.
>>>
>>> Don't know if this is a problem or not, but cloves harden as they
>>> cool.
>>>
>>> The process works for me, YMMV.
>>>
>>> Lew
>>>
>>>
>> There is a garlic press, put the whole, peel and all, in the press and
>> squeeze the handles. You get finely extruded garlic meat less the peel.
>>
>> Many varities
>>
>> http://www.amazon.com/gp/product/B00ITQ930U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ITQ930U&linkCode=as2&tag=pk004-adwords-20&linkId=KMMQ4EU7G77BCSED
>
> On page 123 of his Les Halles Cookbook, Anthony Bourdain says "If you use a garlic press, you shall surely burn in hell."
>
> I've tried them. Too much waste and clean-up for me. I usually have the knife and cutting board out already, so I just smash and chop. Even if I nothing else to chop, there's no waste and clean-up is pretty simple.
>
> A quick google search indicates that most professional chefs don't use a garlic press.
>
> This guy did a little experiment using a press vs. mincing by hand. Interesting results. Obviously it's an extremely small sample size (1 clove!) so the inconclusive results don't carry much weight for either side of the argument.
>
> http://www.finecooking.com/item/11365/garlic-to-press-or-not-to-press
>
Too much waste and cleanup..... Well I guess if you are extremely
proficient and don't have to think about what you are doing to
accomplish this task, perhaps so.
I watch my wife use hers and it goes very fast and faster than I would
know how to use it.
Which reminds me about the Aggie that returned his chain saw to the
dealer complaining that it only cut down 10 trees a day.
The dealer pulled the cord on the saw to start it and the customer was
shocked that it had a motor. ;!)
"Lew Hodgett" <[email protected]> writes:
>Look at the ingredient's list of things I cook and right after bacon,
>which is in first place, you will find garlic.
>
>That's NBD, except peeling a clove of garlic is totally a PITA.
Crush before peeling with the flat of a cleaver of butcher
knife and the skin falls right off.
On 6/8/2015 10:19 AM, DerbyDad03 wrote:
> A quick google search indicates that most professional chefs don't use a garlic press.
>
> This guy did a little experiment using a press vs. mincing by hand. Interesting results. Obviously it's an extremely small sample size (1 clove!) so the inconclusive results don't carry much weight for either side of the argument.
>
> http://www.finecooking.com/item/11365/garlic-to-press-or-not-to-press
>
The Frugal Gourmet, Jeff Smith, made the garlic press and citrus reamer
very popular with home cooks.
On 6/8/2015 12:16 PM, Doug Winterburn wrote:
> On 06/08/2015 09:46 AM, Leon wrote:
>> On 6/8/2015 9:19 AM, DerbyDad03 wrote:
>>> On Monday, June 8, 2015 at 9:10:30 AM UTC-4, Leon wrote:
>>>> On 6/7/2015 8:09 PM, Lew Hodgett wrote:
>>>>> Look at the ingredient's list of things I cook and right after bacon,
>>>>> which is in first place, you will find garlic.
>>>>>
>>>>> That's NBD, except peeling a clove of garlic is totally a PITA.
>>>>>
>>>>> The other night was watching one of these cooking shows when
>>>>> suddenly the chef offered a tip to peel garlic cloves.
>>>>>
>>>>> Place the cloves in a cup of water and then nuke the cup of water
>>>>> for a few seconds.
>>>>>
>>>>> Remove the cloves from the water and peel.
>>>>>
>>>>> Decided to try it. It works. The only thing to determine was how
>>>>> long to nuke the cloves.
>>>>>
>>>>> 90 seconds seems to be about right; however, the cloves are
>>>>> softened a little.
>>>>>
>>>>> Don't know if this is a problem or not, but cloves harden as they
>>>>> cool.
>>>>>
>>>>> The process works for me, YMMV.
>>>>>
>>>>> Lew
>>>>>
>>>>>
>>>> There is a garlic press, put the whole, peel and all, in the press and
>>>> squeeze the handles. You get finely extruded garlic meat less the
>>>> peel.
>>>>
>>>> Many varities
>>>>
>>>> http://www.amazon.com/gp/product/B00ITQ930U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ITQ930U&linkCode=as2&tag=pk004-adwords-20&linkId=KMMQ4EU7G77BCSED
>>>>
>>>>
>>>
>>> On page 123 of his Les Halles Cookbook, Anthony Bourdain says "If you
>>> use a garlic press, you shall surely burn in hell."
>>>
>>> I've tried them. Too much waste and clean-up for me. I usually have
>>> the knife and cutting board out already, so I just smash and chop.
>>> Even if I nothing else to chop, there's no waste and clean-up is
>>> pretty simple.
>>>
>>> A quick google search indicates that most professional chefs don't use
>>> a garlic press.
>>>
>>> This guy did a little experiment using a press vs. mincing by hand.
>>> Interesting results. Obviously it's an extremely small sample size (1
>>> clove!) so the inconclusive results don't carry much weight for either
>>> side of the argument.
>>>
>>> http://www.finecooking.com/item/11365/garlic-to-press-or-not-to-press
>>>
>> Too much waste and cleanup..... Well I guess if you are extremely
>> proficient and don't have to think about what you are doing to
>> accomplish this task, perhaps so.
>> I watch my wife use hers and it goes very fast and faster than I would
>> know how to use it.
>>
>> Which reminds me about the Aggie that returned his chain saw to the
>> dealer complaining that it only cut down 10 trees a day.
>> The dealer pulled the cord on the saw to start it and the customer was
>> shocked that it had a motor. ;!)
>>
>>
> I heard it as the customer saying "what's that noise?"
>
>
Yeah, that's right but I was just making a point that if you use the
press the way my wife does clean up is not an issue. ;~)
Many years ago my boss described how our porter used a weed eater around
the dealership. The motion he used was similar to swinging an ax. ;~)
>>
>> That's NBD, except peeling a clove of garlic is totally a PITA.
>> The other night was watching one of these cooking shows when
>> suddenly the chef offered a tip to peel garlic cloves.
>> Place the cloves in a cup of water and then nuke the cup of water
>> for a few seconds. Remove the cloves from the water and peel.
>> Decided to try it. It works. The only thing to determine was how
>> long to nuke the cloves. 90 seconds seems to be about right;
>> however, the cloves are softened a little. Don't know if this is a
>> problem or not, but cloves harden as they cool.
>> The process works for me, YMMV.
>> Lew
>I use this......
>http://www.crateandbarrel.com/garlic-peeler/s114590?b=1&a=1552&gclid=Cj0KEQjw-tSrBRCk8bzDiO__gbwBEiQAk-D31aXaXkJ4UV38IUvu66hbvApqOPwUAUP6HfcCDk0tu48aAuip8P8HAQ
>
>Put a clove in, roll it with a bit of pressure, the clove comes out skin
>free. I never have a problem
>
Here's another one ..
http://www.leevalley.com/en/garden/page.aspx?p=43804&cat=2,40733,44734,43804
John T.
--- news://freenews.netfront.net/ - complaints: [email protected] ---
On Monday, June 8, 2015 at 2:11:45 PM UTC-4, dadiOH wrote:
> DerbyDad03 wrote:
>
> > Short of actually killing the vampire, if a person eats enough garlic
> > their own blood can become unpalatable to a vampire.
>
> Don't know about unpalatable but it can become unpleasant for just about
> anybody.
>
> Three decades or so ago my wife and I went on a tour in China. We were all
> carted about whatever city we happened to be in via nice, air conditioned
> busses; however, while we were off looking at another damn bell tower, the
> driver always turned off the air. Upon our return, the busses always reeked
> of garlic, presumably exhuded through the driver's pores.
>
> The Chinese use lots of garlic.
Given the choice of offending a busload of tourists vs. becoming destined to an eternal life of sucking blood after dark, I'd offend those tourists in a NY second.
I'll bet that if you went back to China and found that bus driver, you'd find no holes in his neck nor fangs in his mouth.
Proof positive that the garlic worked.
On Monday, June 8, 2015 at 10:23:59 AM UTC-4, Doug Winterburn wrote:
> On 06/08/2015 06:10 AM, Leon wrote:
> > On 6/7/2015 8:09 PM, Lew Hodgett wrote:
> >> Look at the ingredient's list of things I cook and right after bacon,
> >> which is in first place, you will find garlic.
> >>
> >> That's NBD, except peeling a clove of garlic is totally a PITA.
> >>
> >> The other night was watching one of these cooking shows when
> >> suddenly the chef offered a tip to peel garlic cloves.
> >>
> >> Place the cloves in a cup of water and then nuke the cup of water
> >> for a few seconds.
> >>
> >> Remove the cloves from the water and peel.
> >>
> >> Decided to try it. It works. The only thing to determine was how
> >> long to nuke the cloves.
> >>
> >> 90 seconds seems to be about right; however, the cloves are
> >> softened a little.
> >>
> >> Don't know if this is a problem or not, but cloves harden as they
> >> cool.
> >>
> >> The process works for me, YMMV.
> >>
> >> Lew
> >>
> >>
> > There is a garlic press, put the whole, peel and all, in the press and
> > squeeze the handles. You get finely extruded garlic meat less the peel=
.
> >
> > Many varities
> >
> > http://www.amazon.com/gp/product/B00ITQ930U/ref=3Das_li_tl?ie=3DUTF8&ca=
mp=3D1789&creative=3D9325&creativeASIN=3DB00ITQ930U&linkCode=3Das2&tag=3Dpk=
004-adwords-20&linkId=3DKMMQ4EU7G77BCSED
> >
> >
> Peeled or unpeeled, whole or minced to repel vampires?
>=20
I don't think it matters.
Most of the garlic/vampire related literature does not designate the prepar=
ation method, simply stating that the ingestion of enough garlic by the cre=
ature, whether raw or included in a prepared dish, will cause a severe alle=
rgic reaction and kill the vampire. If you don't use enough, you may get lu=
cky and render the creature weak enough to use some other method of renderi=
ng the undead, well, dead. Options include the proverbial wooden stake or d=
ecapitation or the use of pure silver. Decapitation and then the stuffing o=
f a few garlic gloves into the mouth of the severed head has proven to be f=
airly effective.
Short of actually killing the vampire, if a person eats enough garlic their=
own blood can become unpalatable to a vampire. Other than those pesky hole=
s in their neck, they may actually walk away relatively unscathed.
Here are a couple of oft used tests to see if someone is a vampire:
1 - Hang garlic flowers in your room or around your neck. If a person avoid=
s entering your room or avoids close contact with you, odds are that they a=
re a vampire.
2 - Cook with lots of garlic and offer the food to the suspected individual=
. If they shy away (or run away) it's a sure bet they have moroii-ish leani=
ngs.
On 6/7/2015 9:09 PM, Lew Hodgett wrote:
> Look at the ingredient's list of things I cook and right after bacon,
> which is in first place, you will find garlic.
>
> That's NBD, except peeling a clove of garlic is totally a PITA.
>
> The other night was watching one of these cooking shows when
> suddenly the chef offered a tip to peel garlic cloves.
>
> Place the cloves in a cup of water and then nuke the cup of water
> for a few seconds.
>
> Remove the cloves from the water and peel.
>
> Decided to try it. It works. The only thing to determine was how
> long to nuke the cloves.
>
> 90 seconds seems to be about right; however, the cloves are
> softened a little.
>
> Don't know if this is a problem or not, but cloves harden as they
> cool.
>
> The process works for me, YMMV.
>
> Lew
I use this......
http://www.crateandbarrel.com/garlic-peeler/s114590?b=1&a=1552&gclid=Cj0KEQjw-tSrBRCk8bzDiO__gbwBEiQAk-D31aXaXkJ4UV38IUvu66hbvApqOPwUAUP6HfcCDk0tu48aAuip8P8HAQ
Put a clove in, roll it with a bit of pressure, the clove comes out skin
free. I never have a problem
---
This email has been checked for viruses by Avast antivirus software.
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On 6/8/2015 9:10 AM, Leon wrote:
>>
> There is a garlic press, put the whole, peel and all, in the press and
> squeeze the handles. You get finely extruded garlic meat less the peel.
I've got one of those - a gift I think - but I was not aware you could
put un-peeled cloves in it. I'll have to try it. When I cook, the amount
of garlic I use is generally controlled by how many cloves I can prepare
before I get tired. :)
DerbyDad03 wrote:
> Short of actually killing the vampire, if a person eats enough garlic
> their own blood can become unpalatable to a vampire.
Don't know about unpalatable but it can become unpleasant for just about
anybody.
Three decades or so ago my wife and I went on a tour in China. We were all
carted about whatever city we happened to be in via nice, air conditioned
busses; however, while we were off looking at another damn bell tower, the
driver always turned off the air. Upon our return, the busses always reeked
of garlic, presumably exhuded through the driver's pores.
The Chinese use lots of garlic.
On 6/8/2015 10:08 AM, [email protected] wrote:
>>>
>>> That's NBD, except peeling a clove of garlic is totally a PITA.
>>> The other night was watching one of these cooking shows when
>>> suddenly the chef offered a tip to peel garlic cloves.
>>> Place the cloves in a cup of water and then nuke the cup of water
>>> for a few seconds. Remove the cloves from the water and peel.
>>> Decided to try it. It works. The only thing to determine was how
>>> long to nuke the cloves. 90 seconds seems to be about right;
>>> however, the cloves are softened a little. Don't know if this is a
>>> problem or not, but cloves harden as they cool.
>>> The process works for me, YMMV.
>>> Lew
>
>
>
>> I use this......
>> http://www.crateandbarrel.com/garlic-peeler/s114590?b=1&a=1552&gclid=Cj0KEQjw-tSrBRCk8bzDiO__gbwBEiQAk-D31aXaXkJ4UV38IUvu66hbvApqOPwUAUP6HfcCDk0tu48aAuip8P8HAQ
>>
>> Put a clove in, roll it with a bit of pressure, the clove comes out skin
>> free. I never have a problem
>>
>
>
>
> Here's another one ..
>
> http://www.leevalley.com/en/garden/page.aspx?p=43804&cat=2,40733,44734,43804
>
> John T.
Those appear to be throwaway sheets. If so, I'd rather have a tool that
can be washed after use.
Scott Lurndal wrote:
> "Lew Hodgett" <[email protected]> writes:
>> Look at the ingredient's list of things I cook and right after bacon,
>> which is in first place, you will find garlic.
>>
>> That's NBD, except peeling a clove of garlic is totally a PITA.
>
> Crush before peeling with the flat of a cleaver of butcher
> knife and the skin falls right off.
Yup - can't figure out why this whole thing has gone on this long when such
an easy solution has always been at hand.
--
-Mike-
[email protected]
DerbyDad03 wrote:
> On Sunday, June 14, 2015 at 6:59:06 PM UTC-4, Lew Hodgett wrote:
>> Lew Hodgett wrote:
>>
>>>> Your fingers and the husks end up being sticky and the husks are
>>>> scattered all over the cutting board.
>>
>> --------------------------------------------------
>>
>> Dave Balderstone wrote:
>>
>>> I don't smash the clove, I just push down on the flat of the knife
>>> and
>>> crack the skin. It just pops off, 9 times out of 10.
>> -----------------------------------------------------
>> Mine are all in the 1 out of 10 group.
>>
>> No class, just a mess.
>>
>> Lew
> Millions of people peeling garlic with the side of a knife for probably hundreds of years. My guess is the process is sound.
>
Maybe Lew needs a knife with a wider blade?
On Sun, 7 Jun 2015 18:09:27 -0700, "Lew Hodgett"
<[email protected]> wrote:
>Look at the ingredient's list of things I cook and right after bacon,
>which is in first place, you will find garlic.
>
>That's NBD, except peeling a clove of garlic is totally a PITA.
>
>The other night was watching one of these cooking shows when
>suddenly the chef offered a tip to peel garlic cloves.
>
>Place the cloves in a cup of water and then nuke the cup of water
>for a few seconds.
>
>Remove the cloves from the water and peel.
>
>Decided to try it. It works. The only thing to determine was how
>long to nuke the cloves.
>
>90 seconds seems to be about right; however, the cloves are
>softened a little.
>
>Don't know if this is a problem or not, but cloves harden as they
>cool.
>
>The process works for me, YMMV.
>
Me I just smash the cloves with the side of the knife.