/ck/ - Food & Cooking

[Anonymous No.10366240]

So I know it's a /ck/ sin, but I use one of these, this one too be exact and I honestly don't know what I'd do without it. It doesn't only break the garlic into small bits but it pulverized it to release all of the flavor and is ezaf to clean.

Why should i change?

[Anonymous No.10366243]

>>10366240
If you know how to do it with a knife you will have one less utensil to clean.

[Anonymous No.10366245]

>>10366240
I just got one to and love it whats the big deal?

[Anonymous No.10366248]

RIP in peace Blacked thread

[Anonymous No.10366281]

>>10366243
Actually you'd have the same number, just one is easy to clean and one is a bitch to clean.

[Anonymous No.10366323]

Doing it with a knife is better

[Anonymous No.10366326]

>>10366243
Huh?

[Anonymous No.10366345]

>>10366323
>messier and slower is better

[Anonymous No.10366384]

>>10366281
The difference being that you're probably already using your knife anyway to cut other stuff.

[Anonymous No.10366420]

https://youtu.be/AMKwdzKjpTU?t=3m46s

better in every way

[Anonymous No.10366476]

>>10366281
How would I have the same number? I'm already probably gonna use a life anyways.

[Anonymous No.10366504]

>>10366476
Reminder that you're using your life RIGHT NOW.

[Anonymous No.10366521]

I just grate them. The fastest way and infinitely easier to clean than a press.

[Anonymous No.10366657]

>>10366420
Very cool. I've always used the salt method to puree, thanks.

[Anonymous No.10366996]

I don't really get it, cut and crushed garlic both have different uses and nothing really replaces the other. You can do the knife method, but it's a whole lot messier, I prefer to directly press the garlic into wherever I want it to be.

You can also use a garlic press for olives if they're not too soft.

[Anonymous No.10367003]

>>10366240
it's fine OP
i have one that peels as well as crushes them too

[Anonymous No.10367029]

>>10366240
When you rupture the cells of garlic it causes a chemical reaction that changes its flavour. For almost everything i would rather have the knife cut garlic taste, and just use more of it, if i want it stronger. If i want punchy i'll use ginger or chilli as well.

That's only me though, presses aren't wrong, just don't kid yourself into thinking the end product is the same as if you minced it with a knife.

for a comparison between different methods;
https://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html

[Anonymous No.10367094]

>>10366240
I'm going to be moving into an apartment soon and will need some household items. I can use a knife fine, but would really like a press.
most of the stuff on amazon is under 20 bucks, can anyone recommend one they use and like, or one to stay away from?

[Anonymous No.10367340]

>>10367029
>cutting garlic with a knife doesn't rupture the cells
kek

[Anonymous No.10367353]

>>10366420
SPLAT

the garlic oils all over and in the board instead of in your food

great. thanks.

[Anonymous No.10367383]

>>10367353
I was thinking the same thing.

[Anonymous No.10367452]

>>10367340
>rupturing 10% vs rupturing 90% has exactly the same impact
literal brainlet

[Anonymous No.10367698]

>>10366240
I'm a sinner too, and I love it, although I generally only use one for garlic sauce, ginger-garlic paste, or when dishes ask for a lot of garlic. Pic related is mine and it's great. I like that it's not too fine, so it doesn't destroy the garlic too much. I've tried a few others, and those either broke or were impossible to clean.

[Anonymous No.10367709]

>>10367698
this garlic condom is far superior

[Anonymous No.10367744]

>>10367709
That's for peeling it. I wanted to try one of those too, but I haven't seen it at a store yet.

[Anonymous No.10367769]

>>10367744
well, I guess if you were high T like me you could just crush them with your bare hands

[Anonymous No.10367785]

>>10367769
Post video of you making garlic-ginger paste with bare hands please, mr high tea.

[Anonymous No.10367880]

>>10367029
>https://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html
All that shit and not a single word about removing the sprout.

[Anonymous No.10368054]

>>10367452
>arbitrary made up "10%" dont release the flavor changing chemicals

wew

[Anonymous No.10368123]

>>10368054
Go mince one clove with a knife and crush one with a press, then saute them. Compare the taste and you'll see for yourself. You'll actually notice the difference before you even taste anything.

They're not interchangeable at all. For instance, if you're making pasta and starting out with garlic and chili flakes (puttanesca, aglio olio), you simply cannot use crushed garlic.

[Anonymous No.10368183]

>>10368123
>shoddy argumentation
>rebuttal
>shoddy argumentation again
>rebuttal
>UGH JUST TASTE IT

[Anonymous No.10368236]

>>10368183
Those original posts about cell walls were hours ago. I'm not that person, although he is right about the taste. I don't know the scientific reason behind this, that's not really relevant to cooking.

The fact is that if you compare sliced to crushed, you will notice a large difference. It's not as significant when raw, but when cooked it's very noticeable. Pasta was just one example, you could marinate some chicken with crushed garlic and some with diced for another test.

[Anonymous No.10368286]

>>10368183
>>10368054

I don't really know how to explain it either but he's right, If you've spent any significant time cooking with garlic you would know this.

[Anonymous No.10368374]

>>10368183
>going full logic humping nerd in a discussion about something you need to taste