Just get the right model. I bought one where when you squeeze the handles together the studs poke through the holes. When I clean it, I just put it under a running tap and put the handles together a couple of times. I run my finger over it, but it takes no more than thirty seconds.
I wasn't born like this you know. I became this person.
This. The most difficult part of chopping garlic is removing the skin which is nothing when you've done it a million times. The chopping is nothing compared to cleaning another unitasker that takes up space. Chopchads stay winning
Love mine too, bit of a pain to clean but worth it for the time saved.
Just get the right model. I bought one where when you squeeze the handles together the studs poke through the holes. When I clean it, I just put it under a running tap and put the handles together a couple of times. I run my finger over it, but it takes no more than thirty seconds.
I wasn't born like this you know. I became this person.
This. It will liquify just as easily if you're going for OPs result.
Otherwise you slice thicker for more pungency and less subtle flavor.
Pathetic. You’ll never match the awesome power of the tub
that doesn't have the bite of fresh garlic.
Though, the process explained in
You can just use a garlic press, the important part is to leave it on lowest heat for at least 45min.
It won't liquify, but it will be so soft, you don't notice it.
t. >>>Cinemaphile gay
does get rid of that bite, it still just doesn't count.
I see chefs just slamming their knife down on the garlic and throwing it into the pot. Nonchalant, disrespectful, cool.
I was raised to cut it in half and remove the stem from the inside. Why? because it would be too pungent and your breath would smell. And it would overtake the taste of the food.
The healthy part about garlic is actually the pungent one, the classic garlic smell. You'll lose that by heating it too hot or for too long.
But, of course, it's up to you how to engineer your food.
I was taught that way. Not removing the stem doesn't do any harm. I cut chillis too. And there you can notice a difference with the seeds in or the seeds removed. I once cut a chilli and scratched my balls (Disgusting, I know), and my dick was on fire. Ever since, I've not learned to not scratch my balls when cooking, but I've learned to wash my hands after cutting a chili. It's for homecooking anyway, so I'm allowed to touch my dick.
Shit just DOES NOT taste the same. Maybe if you're doing something thats going to be carmelized to frick so it wont be that big of a difference anyway, but otherwise its just wrong.
literally dice it roughly then crush and grind it against your chopping board with the flat side of your knife, takes 20 seconds
those things waste most of the garlic and are a pain to wash
I hate these threads bc I am a culinary autist and am therefore forced to declare that: yes, it works, any food in the presence of wet heat (except like bone I guess) will break down into mush and homogenize, with items of higher surface area to thickness ratios doing so fastest. He just described it somewhat inaccurately by using the word “liquefy.”
Now stop making this thread.
NTA but i usually cook in dry pan too.
I hate being around boiling oil and meat, garlic/onion has enough water in it usually not to burn if you just turn it over from time to time
Literally just add liquid as the last anon said. It won’t exceed the boiling point of water, far below the temperature at which garlic starts to brown.
Just chop it finely like you would parsley and then mush it together with salt. Takes way less time than this homosexualry and you won’t cut yourself with a razor.
You can just use a garlic press, the important part is to leave it on lowest heat for at least 45min.
It won't liquify, but it will be so soft, you don't notice it.
t. >>>Cinemaphile gay
https://www.dailytelegraph.com.au/entertainment/marco-pierre-white-teaches-us-the-secret-to-chopping-garlic/video/9d1bcb7d57b5797ff1ce74e867a36848
The man has spoken.
>Ramsay cooks an omelet and is all over the place, does fifty things at once >Marco: Cooks it on heat setting one. Only a fool would rush an omelet. The Zen master.
To be fair, I think Ramsay's omelet looked tastier.
I think that's scramble you're thinking of, having made both I do prefer Marco's, but I like mine runny to begin with. All you have to do is just go a bit longer with them though, the taste is better, creamier and lighter.
Serve the scrambled eggs slightly undercooked and let the cooking process already underway finish the job. Otherwise the proteins squeeze the water out of the eggs and you end up with that water under the scrambled eggs issue.
You guys ever see that scene on youtube where Marco Pierre White got visited by his former master? A French guy. Forgot his name. He said plating was never Marco's problem. You could give him anything and he would make it look like art on your plate. His problem was taste and combining tastes. So even a great chef like that has humble beginnings. How are you going to be a chef and not know how to taste? Apparently, taste is something you can acquire.
>Ramsay cooks an omelet and is all over the place, does fifty things at once >Marco: Cooks it on heat setting one. Only a fool would rush an omelet. The Zen master.
To be fair, I think Ramsay's omelet looked tastier.
>sho today *slurp* i'm going to schow yoo ow to make an omelette >we do it both waysh *slurp*, ze classik french way an zee country way >to bee honeest i like zee country or amerikan way *slurp* but it iz nice to haf change yo know?
Both Gordon and Ramsay kneel before the spittle sultan, the king of the kitchen, the lord of lard, the master of mush, the baron of beef, the god of gluttony.
Salmon is pretty hard to get right. I still manage to overcook it somethimes. You've got like a 30 second or one minute window between perfect and overcooked.
Cinemaphile will say it's fricking burnt but they're morons. Just blacken it. >melt butter, brush all sides including skin >apply a buttload of seasoning mix (black pepper, cayenne, chili powder, garlic powder, paprika (smoked or otherwise), dried oregano and thyme, onion powder, dried basil then taste it to see if you need to frick with the proportions) >get cast iron blazing hot >add a drop of rape oil in skillet >put it in meat side down first, no more than 2 minutes >skin side down, again 2 minutes or until you think it's crispy >quick sear each side
Done. Should be medium rare.
8 months ago
Anonymous
yeah i can only do salmon as a blackened type deal
Yeah. I think it's about Italian Americans having lost touch with Italian culture, but using meaningless rituals like this to imagine they've inherited esoteric Italian culture.
Final solution to the garlic question is to learn to bake it. Turns cloves into butter and cuts a lot of the spice out. I could eat an entire head of baked garlic no problem. (warning, this will turn your farts into deadly weapons)
He's an unreliable narrator. That's the point. What Paulie says, goes. Simple as. Paulie says the garlic liquifies in the pan, so it does as far as Harry goes.
You're not a goodfella.
I got a garlic press. All those years wasted on slicing and dicing garlic. I could've just gotten one of these.
Love mine too, bit of a pain to clean but worth it for the time saved.
I tried using one but it didn't work and just left all the skin on
you just soak it for a bit then use a brush
these are more effort because of all the cleaning and gunk
if you're not physically disabled a slice and dice is much quicker with a bit of practice
Just get the right model. I bought one where when you squeeze the handles together the studs poke through the holes. When I clean it, I just put it under a running tap and put the handles together a couple of times. I run my finger over it, but it takes no more than thirty seconds.
I wasn't born like this you know. I became this person.
I can't believe that Bryce prefers Van Patten's garlic press to mine
Underrated
I just wash it right away after using it.
no it isn't moron
Depends on how many cloves you got.
Depends on if you already have a cutting board and knife that's been used.
This. The most difficult part of chopping garlic is removing the skin which is nothing when you've done it a million times. The chopping is nothing compared to cleaning another unitasker that takes up space. Chopchads stay winning
>Removing the skin
That's where the vitamins are. Just throw it all in you illiterate.
You use a knife and crush the clove and the skin/paper comes right off simple as.
then you mince and let it site for a few minutes to maximize the allicin, then put it in a spoonful of honey, and swallow it. guaranteed health boost.
This. It will liquify just as easily if you're going for OPs result.
Otherwise you slice thicker for more pungency and less subtle flavor.
Pathetic. You’ll never match the awesome power of the tub
I own that tub lol but if you use that for everything you don't understand how to use garlic in different dishes
Doesn’t taste like garlic? Add another spoon full plebs
that doesn't have the bite of fresh garlic.
Though, the process explained in
does get rid of that bite, it still just doesn't count.
I see chefs just slamming their knife down on the garlic and throwing it into the pot. Nonchalant, disrespectful, cool.
I was raised to cut it in half and remove the stem from the inside. Why? because it would be too pungent and your breath would smell. And it would overtake the taste of the food.
The healthy part about garlic is actually the pungent one, the classic garlic smell. You'll lose that by heating it too hot or for too long.
But, of course, it's up to you how to engineer your food.
I was taught that way. Not removing the stem doesn't do any harm. I cut chillis too. And there you can notice a difference with the seeds in or the seeds removed. I once cut a chilli and scratched my balls (Disgusting, I know), and my dick was on fire. Ever since, I've not learned to not scratch my balls when cooking, but I've learned to wash my hands after cutting a chili. It's for homecooking anyway, so I'm allowed to touch my dick.
Garlic that comes like that just tastes of vinegar. Just buy fresh garlic you scumbag, it's dirt cheap and lasts for a week plus
a week plus? Dude you can leave that shit sitting around for like half a year and it'll be fine
OH LAWDY
I kneel
Reminder that if Black folk see you use actual garlic instead of this they will claim you do not season your food
nigs don't even use that shit because if you store it wrong you end up with a moldy disaster after one use
garlic powder or bust, and lawry's has garlic in it so just buy that
Shit just DOES NOT taste the same. Maybe if you're doing something thats going to be carmelized to frick so it wont be that big of a difference anyway, but otherwise its just wrong.
They add citric acid to this and it makes it taste weird
thats like using pre-ground pepper
if you do i judge you harshly
My mother always had this, had it become a new thing somehow?
Maybe you were born with a silver spoon in your mouth. I always sliced and diced it, richboy.
SOME FOLKS ARE BORN
GARLIC PRESS IN HAND
literally dice it roughly then crush and grind it against your chopping board with the flat side of your knife, takes 20 seconds
those things waste most of the garlic and are a pain to wash
I use one also.
This thing is a lifechanger. Blitzes the shit out of garlic, chili, frick it even minces onions if you give them a rough chop.
Don't ever reply to me ever again.
I only use this for garlic and onions, it's literally perfect.
What's your issue with it?
>blocks you're path
I felt he used too many onions....
Oh, an aristocrat.
Because of this I always go lighter on onion in cooking
How many cans of tomatoes you put in there?
I hate these threads bc I am a culinary autist and am therefore forced to declare that: yes, it works, any food in the presence of wet heat (except like bone I guess) will break down into mush and homogenize, with items of higher surface area to thickness ratios doing so fastest. He just described it somewhat inaccurately by using the word “liquefy.”
Now stop making this thread.
>I am a culinary autist
is that what they're calling the people who work at subway now?
Okay, professor, what temperature do I use so this process works and the garlic doesn't just BURN TO THE FRICKING PAN SURFACE?
use a better pan
you take the pan off the heat, and only put it back when you have something that takes away the HEAT like LIQUID
Are you trying to cook garlic in a dry pan? Jesus christ you fricking mongoloid, go back to eating rocks or whatever the frick you survive on.
NTA but i usually cook in dry pan too.
I hate being around boiling oil and meat, garlic/onion has enough water in it usually not to burn if you just turn it over from time to time
You're not supposed to boil the oil.
>I hate being around boiling oil and meat
What in the high functioning autism do you mean by this
I meant to say that i dont use oil for cooking
Literally just add liquid as the last anon said. It won’t exceed the boiling point of water, far below the temperature at which garlic starts to brown.
Found the Italian.
a refined classic.
Just chop it finely like you would parsley and then mush it together with salt. Takes way less time than this homosexualry and you won’t cut yourself with a razor.
You can just use a garlic press, the important part is to leave it on lowest heat for at least 45min.
It won't liquify, but it will be so soft, you don't notice it.
t. >>>Cinemaphile gay
robert de niro is a fricking homosexual
>put garlic in any form in hot oil
>it just smells like burn garlic-- absolutely disgusting
>This doesn't work.
what?
https://www.dailytelegraph.com.au/entertainment/marco-pierre-white-teaches-us-the-secret-to-chopping-garlic/video/9d1bcb7d57b5797ff1ce74e867a36848
The man has spoken.
>Ramsay cooks an omelet and is all over the place, does fifty things at once
>Marco: Cooks it on heat setting one. Only a fool would rush an omelet. The Zen master.
To be fair, I think Ramsay's omelet looked tastier.
I think that's scramble you're thinking of, having made both I do prefer Marco's, but I like mine runny to begin with. All you have to do is just go a bit longer with them though, the taste is better, creamier and lighter.
Yeah, scrambled eggs. Legend goes, eggs are the lithmus test for chefs.
Serve the scrambled eggs slightly undercooked and let the cooking process already underway finish the job. Otherwise the proteins squeeze the water out of the eggs and you end up with that water under the scrambled eggs issue.
You guys ever see that scene on youtube where Marco Pierre White got visited by his former master? A French guy. Forgot his name. He said plating was never Marco's problem. You could give him anything and he would make it look like art on your plate. His problem was taste and combining tastes. So even a great chef like that has humble beginnings. How are you going to be a chef and not know how to taste? Apparently, taste is something you can acquire.
>sho today *slurp* i'm going to schow yoo ow to make an omelette
>we do it both waysh *slurp*, ze classik french way an zee country way
>to bee honeest i like zee country or amerikan way *slurp* but it iz nice to haf change yo know?
Both Gordon and Ramsay kneel before the spittle sultan, the king of the kitchen, the lord of lard, the master of mush, the baron of beef, the god of gluttony.
I was going through my mind for his name. The King. Of course. But he's not the guy who taught Marco.
>Most noteworthy English chefs
>They went to school in France
kek.
There's no shame. France is the gastronomical capital of the world.
>No, I didn't teach Gordon Ramsay *slurp*. He made himself *slurp*. That was his choice, to *slurp*.
Don't make him out to be Zizek.
>Using metal fork on a pan
Fricking savage
>they don't know
The French have been using ceramic cookware for ages.
Tefal is the most popular pan brand in France by far
Salmon is pretty hard to get right. I still manage to overcook it somethimes. You've got like a 30 second or one minute window between perfect and overcooked.
And raw. They're all pretty close together.
Cinemaphile will say it's fricking burnt but they're morons. Just blacken it.
>melt butter, brush all sides including skin
>apply a buttload of seasoning mix (black pepper, cayenne, chili powder, garlic powder, paprika (smoked or otherwise), dried oregano and thyme, onion powder, dried basil then taste it to see if you need to frick with the proportions)
>get cast iron blazing hot
>add a drop of rape oil in skillet
>put it in meat side down first, no more than 2 minutes
>skin side down, again 2 minutes or until you think it's crispy
>quick sear each side
Done. Should be medium rare.
yeah i can only do salmon as a blackened type deal
>scraping teflonium off the pan and into the food
Hmm, love the cancer!
>scratches the non-stick gigacancer pan with a fork
Yeah. I think it's about Italian Americans having lost touch with Italian culture, but using meaningless rituals like this to imagine they've inherited esoteric Italian culture.
Final solution to the garlic question is to learn to bake it. Turns cloves into butter and cuts a lot of the spice out. I could eat an entire head of baked garlic no problem. (warning, this will turn your farts into deadly weapons)
Just throw them in a blender. Problem solved.
He's an unreliable narrator. That's the point. What Paulie says, goes. Simple as. Paulie says the garlic liquifies in the pan, so it does as far as Harry goes.
I've been smashing garlic with the broadside of the kitchen knife my whole life and it's worked just fine.
i prefer it whole and raw
please don't eat garlic or keep it around
The wha?
You are not invited here.
Keep an eye on the anon above me. He doesn't have a reflection.
If you don't like the texture and taste of diced garlic you are a homosexual.
It's cooking theater, nothing more.
Real Italian Chef reporting, my soup du jour of the day:
>turn 27
>eating any amount of garlic immediately gives bad heart burn
It was tasty while it lasted bros...