haynes@decwrl.UUCP (Charles Haynes) (03/12/85)
I have a very simple way of pressing garlic. I peel the clove, lay it on my cutting board (the side labelled "G") and WHACK it with the side of my cleaver. Scares the cats, sometimes sprays garlic all over the kitchen, but always presses the clove as much as I want. This flattened clove can then be chopped into tiny pieces or thrown in as is. This system is much cheaper than stainless steel Williams-Sonoma pressers, and relieves aggression at the same time. -- Charles
sasaki@harvard.ARPA (Marty Sasaki) (03/13/85)
> I have a very simple way of pressing garlic. I peel the clove, lay it on > my cutting board (the side labelled "G") and WHACK it with the side of my > cleaver. Scares the cats, sometimes sprays garlic all over the kitchen, > but always presses the clove as much as I want. This flattened clove can > then be chopped into tiny pieces or thrown in as is. > > This system is much cheaper than stainless steel Williams-Sonoma pressers, > and relieves aggression at the same time. > > -- Charles No need to WHACK the clove or to peel it. Give it a whack (which is a small WHACK) and then remove the skin. Then just chop the clove really fine, a sharp knife is all you need. You don't need a press and you don't have to scare the cats. -- Marty Sasaki Havard University Science Center sasaki@harvard.{arpa,uucp} 617-495-1270
eac@drutx.UUCP (CveticEA) (03/13/85)
Whacking a clove of garlic works really good. In fact, just smashing is slighly makes peeling very easy. However, I still want my garlic press since extracting ginger juice is fairly difficult and wasteful any other way. Betsy Cvetic ihnp4!drutx!eac
jam@ho95b.UUCP (Joe Malecki) (03/13/85)
Julia Child showed on one of her TV programs how she peels garlic: She puts the clove on a cutting board, places a French knife flat-wise upon the clove, and whacks it with the heel of her hand. Then all you have to do is pull the skin out of the crushed clove - it almost always comes out in one piece. So, if you like to press the garlic by whacking it with a cleaver or whatever, don't bother to peel it first. The peeling comes for free!
clark@sdcsla.UUCP (Clark Quinn) (03/14/85)
> I have a very simple way of pressing garlic. I peel the clove, lay it on > my cutting board (the side labelled "G") and WHACK it with the side of my > cleaver. > > -- Charles In a chinese cooking course I took when I lived in San Francisco, we were taught an interesting way to *peel* garlic that is similar to above. First, you WHACK the garlic clove so that it is slightly crushed. Then you soak it in some water (or hold under running water) for a bit, to chill it (and, I guess, soak it). This leads to a much easier-to-peel clove of garlic, the skin just slides right off. It seems like extra work, but it really is not. Then you can chop, press, or whatever, to your hearts content. In response to the posting that suggested pressing with the skin on, I would be afraid of, 1) getting skin pressed through, and 2) not getting all the good garlic pressed through. One question: in the same chinese cooking course, a couple of the students had (different) methods for getting garlic smell off of the fingers. One of them seemed to work very well. The only problem is, I can't remember what it was. Suggestions? -- Clark Clark N. Quinn Institute for Cognitive Science C-015 University of California, San Diego La Jolla, California 92093 (619) 452-2541 (UCSD): (619) 481-0952 (Home) {ucbvax,decvax,akgua,dcdwest}!sdcsvax!sdcsla!clark OR clark@nprdc
wjr@x.UUCP (Bill Richard) (03/14/85)
> I have a very simple way of pressing garlic. I peel the clove, lay it on > my cutting board (the side labelled "G") and WHACK it with the side of my > cleaver. Scares the cats, sometimes sprays garlic all over the kitchen, > but always presses the clove as much as I want. This flattened clove can > then be chopped into tiny pieces or thrown in as is. > > This system is much cheaper than stainless steel Williams-Sonoma pressers, > and relieves aggression at the same time. > > -- Charles > You're working to hard. Don't peel the garlic just trim off the stem end of the clove, lay it on the board, whack firmly with the side of the cleaver, pick it up by the pointy end and shake the clove out of the peel. Credit for this trick goes to Stephan Yan of the CBC cooking show 'Wok with Yan'. -- ---- William J. Richard @ Charles River Data Systems 983 Concord St. Framingham, MA 01701 Tel: (617) 626-1112 uucp: ...!decvax!frog!wjr