"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 01-21-2005, 10:35 PM   #11
 
Join Date: Jun 2004
Posts: 1,018
JP and his peers probably "do" more heads of garlic in six months than any of us eat in a lifetime...and has had more "practice time", (let alone "training") than any ten of us!

Let those "professionals" be the "professionals" they are (being content in the knowledge that we can change out a "flat" faster than they could think, shoot "clay pigeons", shovel a sidewalk, reprogram a PC-pick your "specialty!) in a tenth the time they can...
__________________

__________________
Lifter is offline   Reply With Quote
Old 01-21-2005, 10:42 PM   #12
Head Chef
 
lindatooo's Avatar
 
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
I use the flat of my great big chef's knife and vent frustrations then the ole "rock 'n chop" routine. Works very well for me and all of my fingers are intact - though if I have lots of garlic to do I cheat with my pampered chef widget and it does beautifully!
__________________

__________________
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Old 01-22-2005, 10:04 AM   #13
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
i can chop it up pretty fast. I smash it with the flat end of my cleaver and cut using that. Its all practice. Well i've been cutting up garlic for a long time.
masteraznchefjr is offline   Reply With Quote
Old 01-22-2005, 10:35 AM   #14
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I'm fast, especially when showing off, but have lost some skin over the years. I shave the root end off, smash between the cutting board and flat knife side, remove the skins, then chop furiously with a rocking of the knife from tip to bolster. I move the knife around by holding the tip with one hand, and moving the handle with the other. The tip of the knife remains planted on the cutting board. After a few chops, I move the tip and repeat. Usually, I chop multiple cloves at the same time. I'm really mincing the garlic. I do the same when mincing other veggies and such.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-22-2005, 10:48 AM   #15
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
I'm pretty awesome with a knife...but I prefer to be careful.
__________________
Erik is offline   Reply With Quote
Old 01-22-2005, 12:32 PM   #16
Senior Cook
 
Join Date: Aug 2004
Location: alvin, tx
Posts: 136
i use one of those spring loaded choppers that you get at wal-mart for about 3 bucks. pampered chef makes a nice one for about $10-$12.
__________________
"the smokier you drink the player you get..."
cafeandy is offline   Reply With Quote
Old 01-22-2005, 01:45 PM   #17
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
GoodWeed and I share the same technique. I don't rush......I enjoy cooking and the relaxation that comes with it so I take my time.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 01-22-2005, 02:35 PM   #18
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
I use my knife too, not too fast at it but <shrug> nobody's watchin me cook anyway. BTW if you think JP is fast check out Yan of Yan can cook fame, he's got em all beat hands down AND he has ALL his fingers too.
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 01-22-2005, 02:55 PM   #19
Master Chef
 
-DEADLY SUSHI-'s Avatar
 
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
Send a message via Yahoo to -DEADLY SUSHI-
I buy mine 95% of the time pre minced. But when I do buy a clove I smash it with my knife and use a small sharp knife and slice it razor thin.
__________________
-DEADLY SUSHI- is offline   Reply With Quote
Old 01-22-2005, 03:05 PM   #20
Sous Chef
 
BlueCat's Avatar
 
Join Date: Sep 2004
Location: USA, Illinois
Posts: 551
Quote:
Originally Posted by PolishedTopaz
I use my knife too, not too fast at it but <shrug> nobody's watchin me cook anyway. BTW if you think JP is fast check out Yan of Yan can cook fame, he's got em all beat hands down AND he has ALL his fingers too.

Yan may be fast, but Jacques has a certain panache that keeps him on the top of my list of favorite chefs. I love to watch him cook.

BC
__________________

__________________
BlueCat is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.