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Random Food Questions Thread - Page 39

post #571 of 7392
It's easier if you cut in half as mat describes... tip of knife in part of the stem you cut, it should come out. But Matt, you should remember that in most of the US, shallots are very very puny. You can end up wasting a good 20-30% by chucking the biggest layer because they're often so small. They're certainly much more easy to handle when they're a healthy size.

I cannot stand the miniature cloves of garlic you have to work with here.
post #572 of 7392
Use one of those garlic roller peeler thingies. They're the tits when it comes to peeling small things. Good for pearl onions as well.
post #573 of 7392
how do you guys mince your garlic and shallots? i used to just smash and chop many many times, but after watching it on avec eric I find it easier to cut garlic and shallots like an onion especially if my knife is sharp. then i dont have to chop afterwards and i get much more even pieces
post #574 of 7392
Quote:
Originally Posted by indesertum View Post
how do you guys mince your garlic and shallots? i used to just smash and chop many many times, but after watching it on avec eric I find it easier to cut garlic and shallots like an onion especially if my knife is sharp. then i dont have to chop afterwards and i get much more even pieces
After halving, a series of vertical slices, two or three horizontal cuts parallel to the cutting board without going through the root, and then chop. Basically the way Eric Ripert shows on Avec Eric. Sometimes with onions, instead of the traditional horizontal/vertical method, I will slice it in a fan pattern along the natural curvature of the onion.
post #575 of 7392
lol i dont think you read what i wrote, but yeah that's basically what i do
post #576 of 7392
No, I read what you wrote. I just reiterated the Avec Eric reference as a show of solidarity.
post #577 of 7392
puts on flame retardent suit... (not black peak lapel I promise): is there something wrong with buying pre-pealed garlic?
post #578 of 7392
Quote:
Originally Posted by indesertum View Post
how do you guys mince your garlic and shallots? i used to just smash and chop many many times, but after watching it on avec eric I find it easier to cut garlic and shallots like an onion especially if my knife is sharp. then i dont have to chop afterwards and i get much more even pieces
I don't cut garlic that way. Don't know why I would.
post #579 of 7392
^like i said it gives even sized pieces and it doesnt take too long.
Quote:
Originally Posted by mm84321 View Post
No, I read what you wrote. I just reiterated the Avec Eric reference as a show of solidarity.
how is pre-peeled garlic even made? there's no monkey sitting somewhere peeling garlics is there? is there some kind of machine? some kind of chemical bath?
post #580 of 7392
Quote:
Originally Posted by Master-Classter View Post
puts on flame retardent suit... (not black peak lapel I promise):

is there something wrong with buying pre-pealed garlic?

Noap.
post #581 of 7392
Quote:
Originally Posted by indesertum View Post
^like i said it gives even sized pieces and it doesnt take too long. how is pre-peeled garlic even made? there's no monkey sitting somewhere peeling garlics is there? is there some kind of machine? some kind of chemical bath?
I guess with garlic I'm generally not looking for even sized dice. Again, I've never seen this done as a standard method for cutting garlic, only for odd times when you need dice.
post #582 of 7392
i used to do the "onion" method with garlic, but i never found it made a difference. so i smash and mince. shallots and onions, i do find making the horizontal cuts before the vertical cuts seems to hold together better, but ymmv
post #583 of 7392
If I need minced garlic, I grate it on a microplane. Works great.
post #584 of 7392
Quote:
Originally Posted by iammatt View Post
If I need minced garlic, I grate it on a microplane. Works great.

for some reason i never thought of this.
post #585 of 7392
Can anyone tell me how long hard boiled eggs will keep in the refrigerator?
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