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How do we feel about grating rather than chopping garlic. I just saw a food network star do this.

asked by ENunn about 4 years ago
6 answers 1600 views
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Kristen Miglore

Kristen is the Executive Editor of Food52

added about 4 years ago

We feel good! Just watch out -- grating makes it exponentially more pungent. I think Laurie Colwin was a fan too.

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added about 4 years ago

I think it depends on what you're using it for. I think it works well for things like garlic butter, where you don't necessarily want chunks but you do want lots of garlic flavor. I still smash or mash with my knife most often, but there's a time and place for grated garlic too.

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added about 4 years ago

Thanks Kristen!

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added about 4 years ago

grating probably works if you make a light consomme like broth, boiling garlic tends to make it sweet.

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added about 4 years ago

I love using my ginger grater for garlic, especially for salad dressing and marinades, but I like little chunks in my stir fry.

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added about 4 years ago

I use my microplane sometimes, when I want a pureed texture and don't feel like mashing by hand with salt.