Fruit Trader Posted January 15, 2019 Share Posted January 15, 2019 We chop and blend garlic in bulk then store it in the fridge. A Philips mini blender is used to fine chop or produce a paste mixed with olive oil. I make a garlic ginger paste for Indian cooking using the same method. We also remove skins in hot water and store whole cloves. Link to comment Share on other sites More sharing options...
cooked Posted January 15, 2019 Share Posted January 15, 2019 I have often thought that conventional garlic presses are badly designed. I want a wall mounted model that I can also put ginger through, with a removable part easily cleanable. Slightly dried garlic is easier to skin than fresh. Can't say I ever noticed a difference in taste in garlic whether crushed or chopped, but I only throw the garlic in when the main cooking is nearly finished. Link to comment Share on other sites More sharing options...
Fruit Trader Posted January 15, 2019 Share Posted January 15, 2019 1 hour ago, cooked said: but I only throw the garlic in when the main cooking is nearly finished. Not with all dishes I hope Link to comment Share on other sites More sharing options...
cooked Posted January 15, 2019 Share Posted January 15, 2019 2 minutes ago, Fruit Trader said: Not with all dishes I hope Not with garlic sauce, no, but mostly that's what I do. Garlic loses many of its health bringing properties when over cooked and I like garlic. Why? Link to comment Share on other sites More sharing options...
Fruit Trader Posted January 15, 2019 Share Posted January 15, 2019 8 minutes ago, cooked said: Not with garlic sauce, no, but mostly that's what I do. Garlic loses many of its health bringing properties when over cooked and I like garlic. Why? I ask because garlic goes through many transformations during cooking which is why its often added in the early stages. If I wanted all the health benefits I would eat it raw in a salad. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.