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Old 08-13-2009, 11:58 AM   #11
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For easiest peeling, I use one of these: Shop Garlic Peeler at CHEFS.
Works like a charm!

PS - To illustrate a previous poster's explanation, above the peeler is a head of garlic, below the peeler are cloves of garlic.
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Old 08-13-2009, 02:43 PM   #12
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I'm a garlic-holic, but large chunks of garlic can sometimes turn even me off Traditionally when used in something, it's diced to small 1/16" (or smaller if you can without turning it into mush) or so squares.

Sometimes on a homemade pizza, I will slice them very thinly (thin enough to almost read through) length wise and put on the pizza, making sure each slice gets 1 or 2 slices, but this is very strong.

I don't know of any garlic related ailments from eating too much though, but that's not to say they don't exist. Garlic is actually beneficial to your cardiovascular system, so much so they make tablets such as Garlique for heart health ... but your breath tends to be quite horrendous :)
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Old 08-13-2009, 06:23 PM   #13
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best way of cooking with garlic is to fry them before adding. but be careful not to burn them.
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Old 08-14-2009, 06:17 AM   #14
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Quote:
Originally Posted by kgirly View Post
I have never really cooked before. I am making a chicken and broccoli dish with garlic..How do you cut/cook garlic? The recipe calls for one clove. I just cut the galicin half peeled and then cut about 1/2 of the whole thing and tossed it in the pan...Is that wrong? ..
A garlic press is a total waste of time. To cut the garlic, it's best to first simply cut off the ends with a knife, then "squash out" the garlic from its peel with something broad, like a wide knife.
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Old 08-14-2009, 10:35 AM   #15
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Quote:
Originally Posted by AJ Bronze View Post
A garlic press is a total waste of time. To cut the garlic, it's best to first simply cut off the ends with a knife, then "squash out" the garlic from its peel with something broad, like a wide knife.

Only if you're doing one or two cloves, and you still have to dice it. Otherwise you get one mass of mashed garlic and not pieces. If you are doing more than 1 or 2 cloves, the press is faster, peel-->insert-->squish ... all done, can do 2-3 cloves at a time that way, much faster.
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Old 08-14-2009, 11:09 AM   #16
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Quote:
Originally Posted by AJ Bronze View Post
A garlic press is a total waste of time. To cut the garlic, it's best to first simply cut off the ends with a knife, then "squash out" the garlic from its peel with something broad, like a wide knife.
I'm surprised to hear this opinion. I think a press is quicker than mincing. I also like the texture better - it's easier to get it thoroughly mixed in. You also retain any juices that you may otherwise leave on the cutting board. Also less contact with your hands so you don't have to get the garlic smell off later on.
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Old 08-15-2009, 01:51 PM   #17
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garlic is an aromatic like onion. You want to chop it finely, press it finely, or mash it completely so that the oil can permeate it and release all the flavors for incorporation into the rest of the ingredients. I use the flat blade of my cooks knife like so many others to release the clove from the skin, then mince the mashed meat after picking out the skin.

A press works easiest after you do the knife technique, but makes an extra washable, so I just use my knife to mince since I'm using it for other ingredients anyway.

Especially lately when I bought a three pack of mega elephant garlics, almost vidalia onion sized. for their huge size, the flavor is still visibly garlicky, not watered down. still I was able to add a considerable amount more for body into my salsa without overpowering the flavor...it just was a humorous experinece me trying to blade mash a clove of garlic three inches long by one and a half thick. :)

also in my humble opinion, a garlic press is wasted only because its an extra washable to clean. It makes life a few seconds quicker, but I still like to prep all my veggies by hand with my quality sanktou or cooks blades.
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Old 08-16-2009, 09:54 PM   #18
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Quote:
Originally Posted by freefallin1309 View Post
Only if you're doing one or two cloves, and you still have to dice it. Otherwise you get one mass of mashed garlic and not pieces. If you are doing more than 1 or 2 cloves, the press is faster, peel-->insert-->squish ... all done, can do 2-3 cloves at a time that way, much faster.
You don't have to totally mash the clove to peel it... just enough to split and loosen the dry skin. The clove itself can still be nearly whole, usable for either slicing or chopping.

It takes me less time to finely chop 3 or 4 cloves with a knife than it does just to clean the press after squeezing. I also prefer that I get more control over the size of the chop. The press is only good for crushed garlic, in my opinion.
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Old 08-17-2009, 07:51 AM   #19
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Originally Posted by sparrowgrass View Post
Are you sure you know the difference between a clove and a bulb of garlic? A clove is obtained by breaking the bulb up. A single clove is about the size of one of your finger joints, the bulb is about the size of half a tennis ball.

.
My friend from Brazil says that they refer to a clove of garlic as a " Tooth" of garlic.

A little off topic, but a fun and interesting fact.

larry
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Old 08-17-2009, 11:03 AM   #20
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Good design to the rescue! The garlic press I use (which is the one I linked to earlier) can flip back round on itself and use these little black teeth to push out whatever remains of the clove are left. After that it gets a quick rinse and I throw it in the dishwasher. Fast & easy. It's been several years but I remember my previous garlic press taking longer to clean.
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