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Old 06-24-2008, 03:10 PM   #31
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Originally Posted by ChefJune View Post
Buddy, you and I agree! I was just about to say the heel of my hand on the side of my chef's knife is my best garlic crusher.
You and GG were the ones that first got me to try it that way, I have been hooked ever since!
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Old 06-26-2008, 11:45 AM   #32
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I guess I meant "mincer"? I'm struggling to find the right word...
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Old 06-26-2008, 12:43 PM   #33
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I really like to use my chef's knife to chop/mince garlic, because sometimes I want different sizes of pieces, depending on the dish. Sometimes minced, sometimes chopped, sometimes just thinly sliced. I like to be able to control that...
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Old 08-04-2008, 08:02 AM   #34
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Originally Posted by Maverick2272 View Post
My knife works great :)

I second that. Crush it and remove skin at the same time. Much faster with a knife.
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Old 08-04-2008, 09:59 AM   #35
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For some reason I don't enjoy mincing, crushing garlic with a knife. It seems too sticky to me. I'm really happy with my Budum Garlic Press. My kids got it for me at WS. I always cut my cloves in half lengthwise, keep the paper on the clove and put the cut side down into the press. With the skin still attached the garlic remnants are easy to peel right off of the press.
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