/ck/ - Food & Cooking

[Anonymous No.16809362]

*takes forever to peel*

[Anonymous No.16809365]

>>16809362
>cuts off hard bottom of clove
>smack it with flat of knife, mildly crushing it
>peel easily
>proceed with dicing
Stop being incompetent

[Anonymous No.16809380]

>>16809362
When men were men it was a handmaiden's job to peel the vegetables...Now we leave in a society of handmaidens where anyone can be a 'woman'......

[Anonymous No.16809389]

Peeling it is a bitch but I tried getting a jar of pre-peeled garlic and it went bad before I even used the first quarter of it.

[Anonymous No.16809404]

I just bought a jar of (thai?) pickled garlic, on a whim.
What can a lazy anon like me use it in?

[Anonymous No.16809407]

[Anonymous No.16809412]

>>16809380
garlic isn't a vegetable, it's a ground nut.

[Anonymous No.16809423]

>>16809412
No it's not.

[Anonymous No.16809424]

>>16809412
It's a legume you retard.

[Anonymous No.16809434]

>>16809365
fpbp

[Anonymous No.16809436]

>>16809389
>went bad before I even used the first quarter of it.
You're an incompetent cook.

[Anonymous No.16809443]

>>16809365
FPBP
Are you retarded, OP? It takes seconds.

[Anonymous No.16809445]

>>16809362
>*takes forever to peel*
Roast it in a toaster oven until you can squeeze it and tell the garlic itself is as "liquid" as toothpaste.
Cut the bottom off, squeeze oozy garlic out into bowl.

[Anonymous No.16809446]

>>16809362
Urinal sesh

[Anonymous No.16809539]

fpbp, but fuck these guys

[Anonymous No.16809600]

>>16809424
Actually I think you'll find it's a spice

[Anonymous No.16809605]

>>16809365
>peel easily
Great tip, I'll just have it be easy next time.

[Anonymous No.16809609]

>>16809539
I just save those in the fridge and then chop them up and throw them in stews. When you cook them for 4 hours the skin doesn't matter.

[Anonymous No.16809624]

>>16809605
Squeezing it makes the skin fall of effortlessly

[Anonymous No.16809640]

>>16809407
> Pieces of garlic flying all over the kitchen
> the dog starts vomiting blood

[Anonymous No.16809644]

>>16809365
ez

[ieatinmycar No.16809683]

>>16809605
You literally just have to smash it with the flat side of your knife and your palm and take the garlic out of the skin. It's not rocket science.
Leave it to retards on 4chan to not be able to do the simplest things.

[Anonymous No.16809735]

>>16809640
>> the dog starts vomiting blood
How do you think we prepare the dog?

[Anonymous No.16809750]

>>16809683
It still sticks and you end up having to pluck off stray strands.

[Anonymous No.16809768]

>>16809362
This is honestly why I just use tons of garlic powder. Literally no effort. Fuck it.

[ieatinmycar No.16809811]

>>16809750
You just might be too dumb to live. I don't think I can help you.

[Anonymous No.16809822]

>>16809365
>with flat of knife
use your palm lady

[Anonymous No.16809866]

>mother did all the cooking for the house (father and me)
>always bought the terrible jarred minced garlic
>when I started mincing fresh garlic with my mediocre cutting skills she thought I was a chef and thy she can’t do it
>would use one of those moronic garlic roller things where you put it in the tube and roll it to get the skin off

[Anonymous No.16809955]

can i melt garlic if i cut it into tiny cubes and put it in oil?

[Anonymous No.16809962]

>>16809365
>releases the allicin
shigdig

[Anonymous No.16809967]

>>16809955
No. It only melts if you slice it real thin like with a razor or sumthin.
Cubes? Fuggetaboutit

[Anonymous No.16809972]

>>16809967
i cant cut it thin with a knife?

[Anonymous No.16809973]

>>16809424
>It's a legume you retard.
Not him, but...
EVERY-fucking-thing is a goddamn legume.
But as it turns out:
https://healthyeating.sfgate.com/list-legume-foods-4212.html
...garlic isn't.
It's a form of allium, like an onion, leek, or shallot.
How are you on /ck/ without knowing the basics?

>>16809600
>Actually I think you'll find it's a spice
You're not fucking helping.

[Anonymous No.16809982]

>>16809822
>>with flat of knife
>use your palm lady
A wooden spoon works pretty well, never tried just my palm, my transgendered friend.

[Anonymous No.16809995]

>>16809962
>allicin
https://youtu.be/C9GlC9GyF4Y

[Anonymous No.16810005]

>>16809972
>i cant cut it thin with a knife?
With enough surface area, and slow-cooking time, nobody's going to find a piece of garlic in the final dish.
Mash it, then chop with a knife, turn what's left 90°, chop again.
Add it to the pan with some olive oil before your onions, etc, it'll work out well.

[Anonymous No.16810019]

>>16809955
>can i melt garlic if i cut it into tiny cubes and put it in oil?
Ooh, ooh, ooooohhhh: see also:
>>16809445
>Roast it in a toaster oven until you can squeeze it and tell the garlic itself is as "liquid" as toothpaste.
>Cut the bottom off, squeeze oozy garlic out into bowl.
All this without first peeling the "paper" off.

[Anonymous No.16810031]

>>16810005
yeah thats what i asked
chop it up with a knife as much as i can and put it into oil and slowly cook it until it more or less melts? that would work right? I would get a garlicky oil

[Anonymous No.16810051]

>>16810031
>I would get a garlicky oil
Ummmm, I've never done this just to infuse the oil with garlic flavor, but probably, yeah.
I don't think you need to actually cook it to infuse the flavor, though. I make tarragon vinegar either with or without heat, and I have made garlic-infused oil by just leaving roughly mashed garlic in a bottle otherwise filled with oil.

[Anonymous No.16810072]

>>16810051
i dont think i can fit garlic pieces into my oil bottle

[Anonymous No.16810227]

Crush it first retard

[Anonymous No.16810237]

>>16809365
What if I don’t want crushed garlic?

[Anonymous No.16810328]

>try crushing it
>it flies accross the room
nice one retards

[Anonymous No.16810465]

>>16810237
Get a bigger bottle?

>>16810328
>>it flies accross the room
I've never had this happen, but if you can't pull it off, get a garlic ricer.

[Anonymous No.16810476]

>>16810328
Do it outside idiot.

[Anonymous No.16810596]

>>16809962
That's what you want for maximum taste you brainlet. Use a garlic press and let it rest for 10 minutes before eating the paste raw for the most amount of allicin.

[Anonymous No.16810623]

>>16809362
You're supposed to peel garlic?

[Anonymous No.16810650]

I like peeling it by hand because then my fingers smell like garlic for the rest of the day and I can't stop obsessively smelling them

[Anonymous No.16810683]

>>16809365
This and mongpillled.

[Anonymous No.16810707]

>>16809600

Although technically, it's part of the beaver family.

[Anonymous No.16810739]

>>16809365
Ok smart guy what if op is doing roasted garlic with steak? How would you have perfectly intact garlic for plating if you smash it?

[Anonymous No.16810744]

>>16810707
Nope, it's technically poultry.

[Anonymous No.16810755]

>>16810739
>perfectly intact garlic for plating
What?
>intact garlic
Ummm, why would anyone do that?
It's not a fucking garnish.

[Anonymous No.16810756]

>>16810623
Not always, sometimes you just want to use it like and aromatic, no need to peel it then.

[Anonymous No.16810765]

>>16810744
Wrong! BEAVER!

[Anonymous No.16810780]

>>16809362
>press with flat side of knife
>hit other flat side with palm
>skin comes off with no trouble
wa la

[Anonymous No.16810787]

>>16810755
So yeah there you go, now if I'm going to put that on a plate. I want it intact undamaged and innocent. Unhinged garlic to eat with my steak.

[Anonymous No.16810826]

>>16809362
I just put the garlic it in a container and shake it up for a bit (around 15 seconds). If you don't want it crushed you can do it that way.

[Anonymous No.16811195]

>>16810787
>Unhinged garlic to eat with my steak.
You're fucking unhinged.
Are you going to mince it on the plate? In that case you might as well have prepared it properly in the first place.
Are you going to eat it whole like an orange segment? That's just plain psychotic.

[Anonymous No.16811267]

>>16811195
Fuck you anon

eating whole garlic cloves is based af

[Anonymous No.16812199]

>>16809539
plant them

[Anonymous No.16812232]

>he isn't strong enough to crush garlic with your hands
Ngmi

[Anonymous No.16812319]

>>16812232
i put the garlic in a bowl and crush it with my erect penis. like a real man.

[Anonymous No.16813762]

>>16809424
>garlic is a... le gume!

[a white guy No.16813776]

>>16811195

>Are you going to eat it whole like an orange segment?

[Anonymous No.16813805]

>>16809365
I just squish it inbetween my thumb, and index finger, and the clove pops out unpeeled.

[Anonymous No.16813807]

>>16813805
>unpeeled
Meant
>peeled

[Anonymous No.16814152]

>>16811267
>eating whole garlic cloves is based af
I'm sure it seems that way to _you_ my psychotic friend.

[Anonymous No.16814198]

>>16809380
> anyone can be a woman
As you have so aptly demonstrated

[Anonymous No.16814297]

>>16810650
>my fingers smell like garlic for the rest of the day and I can't stop obsessively smelling them
this. wtf is this???

[Anonymous No.16814471]

>>16814297
>this. wtf is this
Not him, but...
I've learned that if you feed a woman a mega-dose of garlic for dinner, then her pussy will taste like garlic later that night.

-the more you know-

[Anonymous No.16814484]

>>16814471
really didn't need to know that

[Anonymous No.16814487]

>>16814484
Ha virgin

[Anonymous No.16814490]

>>16809365
/thread

[Anonymous No.16814496]

>>16814484
Don't worry, if you don't like the furry taco, it probably works for dude's cocks, too!

[Anonymous No.16814547]

>not just making your own ezpz garlic paste with a bunch of cloves and olive oil minced with a hand blender

I just put it in a jar, into the fridge and it's good to use for at least 2-3 weeks.

[Anonymous No.16814908]

>>16809735
That was pretty fucking good anon...

[Anonymous No.16815037]

>>16810739
>Ok smart guy what if op is doing roasted garlic with steak? How would you have perfectly intact garlic for plating if you smash it?
i find if i smash with palm instead of a knife, i can modulate the pressure enough to push the husk off without crushing the garlic

[Anonymous No.16815445]

>>16809365
/thread

[Anonymous No.16815562]

*no not anymore*

[Anonymous No.16815597]

>>16815562
Clean your nails ffs.

[Anonymous No.16815817]

>tfw been cooking for years
>suck at peeling
It takes me like a full minute or two just to do one potato

[Anonymous No.16815941]

>>16809362
just peel off the wispy top and use your nails to seperate it all

[Anonymous No.16816226]

>>16815817
I just never peel potato. Tastier with the skin on anyway

[Anonymous No.16816243]

>>16815445
I already did that retard

[Anonymous No.16816332]

>>16815817
Get a speed peeler anon, we'll never be able to match old lady peeling speeds with a paring knife.

[Anonymous No.16817688]

>>16810237
soak it in hot water then peel it with a paring knife

[Anonymous No.16817696]

>>16811267
I used to work in NYC with a lot of jews and they'd always eat raw garlic gloves. I tried it once and could not stop myself from crying the hardest I've ever cried.

[Anonymous No.16817717]

*doesnt*

[Anonymous No.16818956]

>>16809365
Imagine not being able to do this

[Anonymous No.16819075]

>>16816243
/thread

[Anonymous No.16819195]

>>16809683
OP is a manchild who is scared to use knives

[Anonymous No.16819207]

>>16811195
Fuck you bro whole Garlic is based

[Anonymous No.16819278]

>>16809962
The difference would be so marginal which you could just offset by adding another clove retard. Nothing's wrong with allicin, it's a natural taste in the garlic.

[Anonymous No.16819284]

>>16809362
Is it me or is small garlic much more of a pain in the ass, not just because of the size, but the peel seems way more stubborn. Bigger garlic like asian and elephant breeds can pop cloves off in 1-2 peels.

[Anonymous No.16819291]

>>16809362
Just buy prepeeled, they're not as strong but I just add more in that case. They're usually available in chinese markets. Saves some time.

[Anonymous No.16819343]

>>16809362
what are you fucking gay?
>>16809365
FPBP

[Anonymous No.16819367]

Smash it you faggot

[Anonymous No.16819540]

what do you do with the super mini cloves in the centeR? do you peel all those also?

also i keep getting garlic at the discount store and it is always green inside. is that okay?

[Anonymous No.16819579]

What is everyone's obsession with SMACKING the garlic with your knife?

I just place my knife's flat side on the garlic and press it until it crushes.

[Anonymous No.16819608]

>>16819579
It's about that smack SMACK, you know um sayin'?

[Anonymous No.16819628]

>>16819579

More fun.

[Anonymous No.16819746]

>>16819579
Might as well just crush the thing entirely.

[Anonymous No.16819930]

>>16809973

[Anonymous No.16819998]

>>16817696
Oy vey you aren't enlightened enough for garlic!

[Anonymous No.16820009]

>>16817696
Fuck off, dracula.

[Anonymous No.16820053]

>>16819579
smack the lip and get pitted

[Anonymous No.16820586]

ITT: Absolute cooklets holy shit
>step one: pick up garlic in both hands
>step two: gently twist garlic in alternate directions with both hands until skin loosens
>step three: put garlic peel in trash
waa laa, ten seconds of prep

[Anonymous No.16820626]

>>16820586
I'm gonna try this and if it's slower than hitting it with your knife I'll be very disappointed in you.

[Anonymous No.16821194]

>>16820626
If you're crushing the garlic and don't get annoyed by cleaning up a bunch of sticky garlic skins then the knife hit is probably the way to go, but twisting off the skins directly into the trash is an efficient way to peel garlic quickly while keeping the clove intact and avoiding the later clean-up.

[Anonymous No.16821673]

>>16821194
omg i've seen a dozen chefs talk about the knife smash method, but the first time i tried it i realized they never ackshually show themselves doing it.
did the twist method on my SECOND CLOVE EVER IN MY LIFE and my fingers aren't sticky or smell like garlic. your awesome.

[Anonymous No.16822105]

i just don't like it when theres only four or five xboxhueg cloves inside.

[Anonymous No.16822378]

>put garlic in two steel bowls enclosed on each other
>shake like OPs wifes sons nigger baby
>???
>peeled garlic
literally works every time

[Anonymous No.16822419]

>>16822378
you're gonna have to cut the bottom off anyway so may as well do it before you put it in the bowl
also this method is only quicker once you get to like 8+ cloves in my experience

[Anonymous No.16822434]

>>16822419
i often cook for big groups and i am heavy handed with garlic when it comes to my own meals so its something that i use a lot. i also enjoy that the skin is contained in the bowl so i can just dump it in the trash right away. if anything, its a fun trick to show someone.

[Anonymous No.16823480]

>>16809362
Why not just use instant garlic?

[Anonymous No.16823674]

>>16822105
Behold.

[Anonymous No.16823871]

>>16823674
What the...

[Anonymous No.16824371]

>>16823674
Will you join the Unity?

[Anonymous No.16824552]

>>16820586
>>16820586
fucking this, jesus.

do y'all use the green thing inside of the clove your do you discard it?

[Anonymous No.16825980]

>>16823480
ngmi
>>16824552
>do y'all use the green thing inside of the clove your do you discard it?
There's no reason to discard it, it's just the shoot.

[Anonymous No.16826320]

>>16821194
This twisting thing really isn't working for me. Maybe we have different varieties of garlic, but it only barely loosens the skin and then I have to pick it off in sections with my nails. Whacking it just releases the whole thing, then I can grab the tip and shake the clove out.

[Anonymous No.16826360]

>>16809389
commit suicide

[Anonymous No.16826433]

>>16813762
I laughed

[Anonymous No.16826438]

>>16809995
for me, its https://www.youtube.com/watch?v=jkM3M3zGcGE

[Anonymous No.16827977]

>>16823674
The Big Chungus of garlics.

[Anonymous No.16827981]

>>16824552
I paid for the whole clove, I'mna use the whole clove.

[Anonymous No.16827985]

>>16809362
I'm a dipshit who can barely cook and even I can peel an entire clove of garlic in less than a minute.

[Anonymous No.16828279]

>>16820586
Seriously I'm confused as to why people don't just do this. Are they buying different garlic or something? The skins always come right off for me doing this.

[Anonymous No.16828316]

>>16822419
>>16822434
if i have to prep a whole bulb i cut the bulb in half, smash each half with a knife then cut off all the roots in one go and squeeze out the garlic, probably takes a minute or two tops, is shaking them much faster?
it seems to me like its probably more effort at least

ive seen someone shaking some old baby potatoes to get roots off them before lel

[Anonymous No.16828338]

>>16809404
It's a side dish or topping, like pretty much all pickled things. I have a jar in my fridge and I pretty much only eat it when I'm looking for something to eat. My old boss used to use it in the pho broth, but by the time I finally got taste for it he stopped so idk if it was ever worth it. Imo, any dish you'd use it as a main ingredient would be better off with just normal garlic and some other type of acid.

[Anonymous No.16828346]

>throw a bunch of peeled garlic bulbs in the food processor
>add oil and pulverize
>put it in a container and throw it in the freezer
>scoop out some garlic whenever I need it
Why don't people do this? it makes making food so much easier. Just don't be a retard and leave it out and die of botulism.
You can do the same with ginger.

[Anonymous No.16828378]

>>16828346
How you scoop out frozen garlic?? Gotta thaw it melty warm first no??

[Anonymous No.16828530]

>>16823674
When I grew some garlic myself some of them came out like this, I think its when you don't harvest them early enough or maybe too early and they are just one single bulb. You have to peel away the outer layer and the core is basically one big garlic clove.

[Anonymous No.16828533]

>>16828378
It's oil so it doesn't freeze into a brick like water would.

[Anonymous No.16828547]

>>16809822
I use my fingers, takes no time at all

[Anonymous No.16828550]

>>16828346
Thought I was clever for this, too. Freezing garlic fucks the flavor. Might as well just get the pre minced garlic in a jar that lasts forever (but also lacks flavor) if you're taking this route.

[Anonymous No.16828552]

>>16809365
No real point to keep the thread going, it's one and done

[Anonymous No.16828555]

>>16809389
What? Minced garlic takes goddamn forever to go bad

[Anonymous No.16828561]

The chad elephant garlic.
>b-but it has less flavor!
Use more.

[Anonymous No.16828564]

>>16828555
pre-peeled != minced stuff in preservative juice, it will go bad after a couple weeks

[Anonymous No.16828700]

I dont rinse my chicken but I do chop it and let the juice splash, I don't usually wipe down either so I have probably been exposed to raw chicken juice plenty of times, I've never got sick. Just don't be retarded. either way raw chicken has been MASSIVELY overhyped as dangerous.

[Anonymous No.16828703]

>>16828700
To add, people act like raw chicken is a toxic substance the way they handle and prepare it. Its just an example of how pussified our culture has become.

[Anonymous No.16828720]

>>16810787
Do you eat the rosemary stem, too, weirdo ?

[Anonymous No.16828755]

>>16828561
>man your sauce is tasteless
>USE MORE
stupid

[Anonymous No.16828766]

>>16809365
What if I don't want to use the entire clove?