How to quickly peel and chop garlic - chef's advice
Garlic as a spice is used in many dishes, it gives them a unique aroma and smell. It is used as a component of marinades for various types of meat, salads and even drinks.
But there is one problem - many people don’t like it when leftover chopped and cooked garlic gets in their food. Sometimes there are quite a lot of them - for maximum aroma you have to add a large amount of spice, especially if it is from last year. Over time, the teeth dry out, the amount of aromatic essential oils decreases, and it is difficult to extract them from the vegetable. There is a simple way to solve all of these problems.
To work, you will need a large professional chef's knife, a small knife and a wooden stand.
Separate the cloves from the head. To do this, place it on a board, the roots away from you. Using a sharp blow of your palm towards the roots, break the garlic bulb and separate all the cloves.
Using a small knife, make a cut around the perimeter of the end of the clove, place it on the board and hit it with the side of the knife blade.
The hard skin should crack and the cloves will fall out easily. If you break it without a preliminary cut, a large amount of waste is generated, and the garlic is difficult to separate from the peel. This complicates the cutting process and reduces the effectiveness of using the spice.
Hold the clove with the fingers of your left hand and cut it into thin strips with your right hand. Be careful, the blade of the knife should not reach the soft tissues of the fingers, but rest against the index nail. In this form, garlic can be stewed or added to sunflower oil to obtain aromatic salad dressings.
Cutting is not suitable for sauces. Place the clove on the board, cover it with the blade of a wide knife and crush it with a strong blow from the palm of your right hand. The striking hand should simultaneously move down and forward, the blade of the knife should crush and grind the garlic. If necessary, the steps should be repeated.
A crushed clove will release essential oil, which has a very strong smell and is sticky to the touch. To enhance the effect, finely cut the crushed clove and spread it on the board with a knife. Cutting should be done using a rocking motion of the knife, which will eliminate the possibility of injury to your hands.
After each pass, rub the garlic vigorously, gather it together and again cut it with a shaking motion of the knife blade.
This should be repeated until a homogeneous, strong-smelling mass is obtained. Now it can be used for its intended purpose.
Garlic prepared in this way can be added to mayonnaise, cold sauces, tomato paste, etc. It will not crunch under your teeth, only a specific aroma will remain from the garlic. This is exactly the effect that chefs strive to achieve when preparing food.One clove, prepared using the technology described above, smells stronger than a whole head cut in the usual way.
But there is one problem - many people don’t like it when leftover chopped and cooked garlic gets in their food. Sometimes there are quite a lot of them - for maximum aroma you have to add a large amount of spice, especially if it is from last year. Over time, the teeth dry out, the amount of aromatic essential oils decreases, and it is difficult to extract them from the vegetable. There is a simple way to solve all of these problems.
What to prepare
To work, you will need a large professional chef's knife, a small knife and a wooden stand.
Garlic cutting process
Separate the cloves from the head. To do this, place it on a board, the roots away from you. Using a sharp blow of your palm towards the roots, break the garlic bulb and separate all the cloves.
Using a small knife, make a cut around the perimeter of the end of the clove, place it on the board and hit it with the side of the knife blade.
The hard skin should crack and the cloves will fall out easily. If you break it without a preliminary cut, a large amount of waste is generated, and the garlic is difficult to separate from the peel. This complicates the cutting process and reduces the effectiveness of using the spice.
Hold the clove with the fingers of your left hand and cut it into thin strips with your right hand. Be careful, the blade of the knife should not reach the soft tissues of the fingers, but rest against the index nail. In this form, garlic can be stewed or added to sunflower oil to obtain aromatic salad dressings.
Cutting is not suitable for sauces. Place the clove on the board, cover it with the blade of a wide knife and crush it with a strong blow from the palm of your right hand. The striking hand should simultaneously move down and forward, the blade of the knife should crush and grind the garlic. If necessary, the steps should be repeated.
A crushed clove will release essential oil, which has a very strong smell and is sticky to the touch. To enhance the effect, finely cut the crushed clove and spread it on the board with a knife. Cutting should be done using a rocking motion of the knife, which will eliminate the possibility of injury to your hands.
After each pass, rub the garlic vigorously, gather it together and again cut it with a shaking motion of the knife blade.
This should be repeated until a homogeneous, strong-smelling mass is obtained. Now it can be used for its intended purpose.
Conclusion
Garlic prepared in this way can be added to mayonnaise, cold sauces, tomato paste, etc. It will not crunch under your teeth, only a specific aroma will remain from the garlic. This is exactly the effect that chefs strive to achieve when preparing food.One clove, prepared using the technology described above, smells stronger than a whole head cut in the usual way.
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