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Old 06-12-2006, 10:11 AM   #61
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Quote:
Originally Posted by Ayrton
And sitting around mincing one or two little cloves by hand with a knife? Why?!
For me personally, it's one of the things I really like to do.... working with a good knife is relaxing for me, and since I rarely ever cook for more than 4-6 people, I seldom have to do more than 2 or 3 cloves. Takes all of about 30 seconds to mash, toss out the husk, and chop to the consistency I need for the dish.



It would take me longer than that just to find a press in my gadget drawer....
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Old 06-12-2006, 10:23 AM   #62
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Fair enough for chopped. Still say there are times when even a tiny mince won't do ... but then again, maybe you're a LOT more energetic with that knife than I can imagine!

In any event, to each his own.
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Old 06-12-2006, 10:29 AM   #63
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I have a cast iron/enamel coated garlic press that I got at (gasp!) Kmart years ago for very little cost. It is better than the more expensive ones that broke after a couple of uses. I just forget I have it sometimes. It isn't hard to clean at all if you rinse right after using it and keep an old toothbrush handy to get the pieces that don't wash out.
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Old 06-22-2006, 07:42 AM   #64
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Quote:
Originally Posted by urmaniac13
Ive got one like this, just got it a couple of weeks ago so i havent used it much, but its good so far.
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Old 06-22-2006, 08:37 AM   #65
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If I want a paste, I use my marble mortar and pestle, and I sprinkle the cloves with salt before I start. The more salt, the easier it is to mush the garlic into a paste.

Just waiting for those tomatoes to ripen--garlic mashed with lots of salt, chunked tomatoes, drizzle with olive oil and some cider vinegar--heaven.
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Old 06-22-2006, 08:53 AM   #66
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Then with this procedure, I would imagine that the salt used in the mashing of the garlic cloves would be deducted from the actual recipe to avoid using too much salt.


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Old 06-22-2006, 11:02 AM   #67
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No way................I love to smash it with the side of my Chefs knife and then mince it up with the knife.
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Old 06-24-2006, 02:08 AM   #68
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Quote:
Originally Posted by Corey123
Then with this procedure, I would imagine that the salt used in the mashing of the garlic cloves would be deducted from the actual recipe to avoid using too much salt.


~Corey123.
You use Kosher salt and it really doesn't take that much. The salt just acts as an abrasive to help grind up the garlic. I've never found that I had any dish too salty from doing this.
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Old 06-24-2006, 10:55 AM   #69
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I didn't think of that, and I HAVE Kosher salt, also.

The recipe that use for dry rub calls for it.


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Old 06-24-2006, 03:23 PM   #70
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used to ...now just use a knife...faster and less bitter
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