Watch as A&M make quick work of one of the peskiest of kitchen tasks (and one we find ourselves doing over and over and over).
This week's video was shot and edited by our buddy Drew Lavyne, the founder/director of Six Minute Stories and the producer of the super helpful Teach Me Sushi iPhone app -- and the new Teach Me Sushi Expert app (glimpses of both below).
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Written by: Food52
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28 Comments
Blissful B.
February 26, 2011
I had already mastered smashing, mincing & pasting, but how did I miss that trick to get the skin off easily? My new favorite kitchen technique!
megbennington
February 24, 2011
I love these 'how-to' videos -- helps novices like me learn better cooking skills! Thanks for that - and please keep them coming. :)
Peanut
February 22, 2011
What is it about adding salt to the chopped/crushed garlic that helps it turn into a paste? Something to do with drawing the liquid out?
Amanda H.
March 1, 2011
The salt may help draw out the juices in the garlic but I find that the salt mostly just adds a coarse element that helps break down the garlic clove.
megcooks
February 20, 2011
Yes, I could hear the sharpness of the knife in that second demo. Now I know what my problem is!! (Though I did like the smashing technique a lot too). Great lesson. Thanks.
hennef7
February 20, 2011
I agree! Beautiful knife! And I would enjoy a knife sharpening tutorial as well...
BonPierce
February 20, 2011
I use the garlic twist. It keeps all the juices, in minces it fine and it cleans up under running water. I remove the paper the same way and I'll slice it in half to pick out any green, then pop as many cloves as I want into the twist. It's nice to have it all contained and then use it for as many dishes call for it.
http://www.amazon.com/GARLIC-TWIST-CRUSHER-MINCER-PEELER/dp/B000FT3ZHG/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1298246765&sr=1-3
http://www.amazon.com/GARLIC-TWIST-CRUSHER-MINCER-PEELER/dp/B000FT3ZHG/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1298246765&sr=1-3
tspke
February 20, 2011
why on earth are you using the blade of your knife to scrape up the garlic? every time you do that you are dulling the knife
YIKES!
YIKES!
Amanda H.
February 20, 2011
True but it's the most efficient way to pick up garlic, which clings to the cutting surface.
MRubenzahl
February 20, 2011
I agree -- I cringe when I see someone do that.
Amanda -- if you flip the knife and use the back edge, it works well without sacrificing the blade edge. Do this a few times and it will become an effortless habit.
Amanda -- if you flip the knife and use the back edge, it works well without sacrificing the blade edge. Do this a few times and it will become an effortless habit.
zingyginger
February 20, 2011
I'm used to doing it same way as Merrill (esp where I don't want the garlic crushed) but I can see a very therapeutic side benefit with Amanda's method. :) There's also great tool for crushing garlic - a Rösle garlic press (there are other brands but this one works the best).
http://www.amazon.com/Rosle-12782-R%C3%B6sle-Garlic-Press/dp/B000063Y8F
Kinda pricey but it's well designed so that you only need to place a clove inside, no need to peel and it's easy to clean too. It's great for when you need a lot of chopped garlic.
http://www.amazon.com/Rosle-12782-R%C3%B6sle-Garlic-Press/dp/B000063Y8F
Kinda pricey but it's well designed so that you only need to place a clove inside, no need to peel and it's easy to clean too. It's great for when you need a lot of chopped garlic.
MRubenzahl
February 20, 2011
I like the Kuhn-Rikon garlic press, which is similar to the Rosle. They are both beautiful and effective.
But most of the time, I do it with the knife.
But most of the time, I do it with the knife.
Queen O.
February 20, 2011
I'm so reassured to see that there isn't some magical set of knife skills (I have not yet attained) for chopping garlic. You just have to do it. Department of dull kitchen tasks indeed!
edamame2003
February 19, 2011
the meat tenderizer--i like. pounding stuff--always satisfying. those are korin knives, aren't they?
Amanda H.
February 19, 2011
The knife was a gift from my brother-in-law, who bought it in Tokyo. Not sure what the brand is.
thirschfeld
February 19, 2011
Now is the time to slice that citrus on the same spot and taste it. LOL. Love it and love these videos. Knife sharpening would be a good video to do.
obleak1
February 18, 2011
Is that a Shun knife? Also, curious if you know the little trick to remove the garlic smell from your hands. Run anything that's stainless steel under the faucet and rub your hands on it.
Amanda H.
February 19, 2011
Thank you for the garlic smell trick. That knife was a gift, bought in Tokyo!
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