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/ck/ - Food & Cooking

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File: 74 KB, 800x550, Garlic_Press_and_Garlic.jpg [View same] [iqdb] [saucenao] [google]
5446029 No.5446029[DELETED]  [Reply] [Original]

I want to press like 20 cloves of garlic into a small jar, add considerable amount of salt, store it in the fridge. Any objections, any warnings before I get busy?

>> No.5446039

Yeah, just mince it. Garlic presses are dumb and a bitch to clean.

>> No.5446042
File: 43 KB, 540x371, 506ae780fb04d60a5900120d._w.540_h.371_s_fit_.jpg [View same] [iqdb] [saucenao] [google]
5446042

>> No.5446050

>>5446039
Not really, and well worth it if you're doing that much garlic.

I have a slap chop specifically for doing things like mass amounts of garlic (along with a few other specialized tasks). It's basically a poor man's food processor, and in comparison much easier to clean.

>> No.5446051

>>5446029
You can buy whole jars of pressed garlic in asian food stores.

>> No.5446054

>>5446050

>smash garlic with blunt thing
>remove skin
>mince with your knife skills because you were smart and practiced them

what do you think chefs do when they need lots of garlic, bust out a slap chop?

>> No.5446058

>>5446054
Nigga, do I care what a chef does?

Throw them between two bowls, remove skin, throw in a slap chop and go to town. Probably takes half the time.

>> No.5446062

>>5446029
How long does garlic last like that?

>> No.5446063
File: 13 KB, 300x300, 3146XYSZSUL.jpg [View same] [iqdb] [saucenao] [google]
5446063

>>5446051
Just go to Costco.

>> No.5446064

>>5446029
you dont need to add salt just water or oil

>> No.5446068

>>5446054
No right into the robot coupe.

>> No.5446078

>>5446063
I bought that yesterday.

>> No.5446093

>>5446054
this is a silly argument, anon. just let the man use his slapchop. what does it matter to you?

>> No.5446102

>>5446093

If this was real life I'd recommend they learn knife skills and save cleaning a slap chop for something they could do quickly with a knife.

But its 4chan so I have to imply they are completely wrong and stupid for using a slapchop.

>> No.5446118

>>5446064
Apparently there is a risk of botulism with oil.

>> No.5446133

>>5446102
Let's cut the crap and ask the real question: who would win in a race?

>> No.5446154

>>5446118
not if you refrigerate it

>> No.5446187

>>5446133
You mean which would taste better?

>> No.5446190

>>5446133

I like how I can mince any amount of cloves with my knife with the same technique and there is no extra clean up, i just wipe the garlic off the blade of my knife, with a press/slap chop I'd have to remove bits of garlic and debris stuck inside. Also I can chose to slice my garlic if I'm using a knife, and I can make sure that its more evenly diced.

You're welcome to use a slapchop, but every time I use my knife I'm improving and not requiring extra cleanup

>> No.5446220

>>5446190

Oh, and you'll need a knife to remove your garlics skin and root before putting it into the slapchop, as well as needing to cut pieces of onion or potato or tomato to fit into the slapchop anyway.

>> No.5446263

>>5446220
>you will never know the joys of slapping and chopping

you poor soul

>> No.5446306
File: 456 KB, 1632x1224, fotoğraf (1).jpg [View same] [iqdb] [saucenao] [google]
5446306

already did it faggots.
the garlic press chewed through all the garlic like a monster. I also crushed a buillion cube (it is basically 80% salt) so that it'd keep longer and I am refrigerating it. It will be used up in max 2 weeks anyways, so I am not too worried about spoilage. If I am happy with the results I might try it with plain salt too

>> No.5446363

B is for botulism

>> No.5446413

Garlic really starts to lose flavor within days after chopping. Yes, you could prechop, but it does cause a noticeable drop in quality. If you don't care about that, then just get the jars of minced garlic from walmart and save yourself a bunch of time peeling and chopping. Also, the shit that comes out of a garlic press can hardly be called garlic.

>> No.5446422

Also, peel your garlic in under 10 seconds like a boss:
https://www.youtube.com/watch?v=0d3oc24fD-c

>> No.5446429

>>5446413
>the shit that comes out of a garlic press can hardly be called garlic.
Why? I know a lot of people say you're a pleb if you use one because it's easy to do with a knife, but in my experience it tastes the same either way.

>> No.5446431

>>5446413
>Garlic can hardly be called garlic.

What the fuck has happened to you /ck/?

>> No.5446470
File: 38 KB, 614x396, ATK-S13_Kimball_t614.jpg [View same] [iqdb] [saucenao] [google]
5446470

>>5446413
if it is good enough for chris "cunt destroyer" kimball, it is good enough for me

>> No.5446484

>>5446470

his body worries me

>> No.5446489
File: 31 KB, 180x180, 5137E706-F1A8-18DC-4797-B3C8BE64580E-2422[1].jpg [View same] [iqdb] [saucenao] [google]
5446489

If you're just mining it to save for later, just get a huge jar of it. It's a lot more convenient and saves on money.

>but muh flavor loss
If you're just using it for applications like adding a garlic flavor, not something like roasted or fresh chopped, then just add more ya dingus.

>> No.5446532

>>5446470

That fagget is such an asshole, the absolute worst of all tv chefs.

>> No.5446535

>>5446489
>just get a huge jar of it. It's a lot more convenient and saves on money
isn't sold in my country

>> No.5446623

There's no need to store minced garlic, it doesn't take long to grate a few cloves with a fine grater.

>> No.5447447

Be sure to add a squeeze of lemon juice to avoid botulism, OP.

>> No.5447450

>>5446535
You should consider relocating.

Legally.

>> No.5447459
File: 104 KB, 640x480, chriskimball cuntdeerstroyer.jpg [View same] [iqdb] [saucenao] [google]
5447459

>>5446532

But he's not a chef.

>> No.5447821

>>5446623
i live in a dorm room and my "kitchen" is basically the top of my mini-fridge. so if I bust out the garlic-smashing gear every meal I'd need to wipe the top of my fridge, clean utensils and shit. It will cost me like 5 minutes of my life. I'm not willing to make such a commitment to garlic

>> No.5447864

>>5446054
knife skills don't exist when mincing garlic

>> No.5447872

>>5447864
this is what people without knife skills really think

couple passes along the broad side, then strips, then across the strips, bam minced garlic

>> No.5447878

>>5447821
Yah just as easy to delegate the work to a knife. Never seen or used a garlic press...but my life is not calling for one either. Too easy to prep garlic on call...

>> No.5447918

>>5447872
too chunky

>> No.5447937

Enjoy your botulism.

>> No.5447951

>>5447918
not if you do it right. just slice thin long ways and then cut thin strips and again the other way. how dull is your knife?

>> No.5447954

>>5447878
mincing garlic is not the same as smashing it

>> No.5448221

>>5447872
>>5447951
Garlic press gives a different texture. It crushes the garlic into a chunky paste.

>> No.5448224

>>5446029
you don't even need to salt it. if it's sealed and you use a clean spoon to take from it then the garlic will laste on it's own.

>> No.5448269

>>5446078
how would you say it compared to normal fresh garlic?

>> No.5448422
File: 72 KB, 640x384, finished confit.jpg [View same] [iqdb] [saucenao] [google]
5448422

As far as storing garlic for later use, I prefer to make garlic confit.

Fresh garlic is easy to mince up quickly, never saw the need to store it.

>> No.5448465
File: 54 KB, 600x906, my-little-garlic-grater2.jpg [View same] [iqdb] [saucenao] [google]
5448465

>>5446029 I use this for garlics. Better than that press thing and easier than chopping with knife

>> No.5448477
File: 14 KB, 500x393, Zyliss-Garlic_Press-31GCF9BEF5L.jpg [View same] [iqdb] [saucenao] [google]
5448477

>>5446039
They're only a bitch to clean if you're a complete spastic moron.

The Zyliss ones come complete with this little tool which you'll see in the picture, run the thing over water and use the tool to get out the leftover garlic and skin from the holes.

Easy peasy and takes all of 3 seconds.

>> No.5448511

>>5448465
Why didn't they remove the green part?

>> No.5448536

>>5448511
actually i just found this in the first place on google. the white part also looks dirty. mine is clean :D

>> No.5448665

>>5448511
because I do not care about the quality enough to bother with that, perhaps neither do they

>> No.5448668

>>5448477
When I was a kid. I thought those were actually for making noodles for babies

>> No.5448672

>>5446133
The tortoise.

>> No.5448673
File: 21 KB, 300x195, sell-gold-bullion-776074.jpg [View same] [iqdb] [saucenao] [google]
5448673

>>5446306
>buillion
So close

>> No.5448677

>>5448422
Botulism confit.

>> No.5448685

>>5448677
>buillion

google image search bullion cube

>>5448677
>Botulism confit

not if you keep it at a boiling temperature long enough, it is practically a prolonged pasteurization

>> No.5448759

>>5448685
>boiling away botulism
Don't say we didn't warn you.

>> No.5448763

>>5448759
That's how we get these morans out of the gene pool.

>> No.5448962

OP here: 24 hours have passed and my jarred garlic is as fresh tasting&pungent as it was the moment I made it