How to Mince Garlic without a Garlic Press ?

Mincing Garlic at Home Easily

I remember the first time I saw a Microplane rasp head using a mince a clove of garlic. It was mayonnaise, and within seconds, cloves dissolved in a fine puree that fell directly into the mixing bowl below. I was impressed, and from that day, was still a round in his pocket garlic-prep.

Fast forward to a few months ago. I was working on a recipe for shrimp scampi, and for speed, I find some of my garlic with a Microplane. When I dropped in the pan with hot oil, I felt a burning sensation in the nose, like a shot of wasabi, and my eyes began to water. It tasted even worse, with a bitter taste that ruined the shrimp.

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[Photo: Daniel Gritzer]

the cells that break when garlic, more powerful than is cut.

In that the garlic is microplaned more spicy that the bite is not particularly surprising in itself. We all know that the intensity of the garlic on a plate depends not only on the quantity of garlic, but also how he prepared: a single tooth of all deliver lower intensity than a cracked grinding teeth will be a slice sweet clove, and a slice is not as spicy as a chopped or pureed -the more cells broken by cutting the garlic, the more powerful it is.

What surprised me, however, was the degree of difference between the finely chopped garlic and grated garlic. Garlic microplaned was not only more intense itching, which was downright harmful. He could defeat an army with his fellow suddenly mustard gas.

I’m curious about this effect since, so I decided to dig a little deeper with some other targeted tests. The results are useful because they shed light on how it may be important to the slice method. Decide to chop finely, crush in a mortar and pestle and passed through a garlic press, or the scope of Microplane is not only an issue that is more convenient: You can have a significant impact on the food taste.

The best defense is a good offense
If you wonder why garlic smells as it does, the answer is biological warfare. When cells are damaged, for example, by a plague, two molecules, a alliine call and a telephone contact alliinase another enzyme, and together produce a new compound called allicin, which is responsible for the pungent smell vampire repellent associated with garlic. Damage more cells that occurs, the more allicin is produced and becomes stinkier garlic, so a single tooth may have such an impact on a plate vary according to their shape.

According to McGee, there are many other forces at play, which also has an effect on the power of garlic. While the garlic variety, the temperature at which it is grown cold (actually apparently the strongest garlic), and what type of cooking fat (butter leads to mild garlic flavor while oils unsaturated vegetable Release the more assertive) can change the way he feels and tastes.

Despite the efforts of garlic self-defense, however, that humans can not seem to get enough of it.

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Mince raw garlic
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[Photo: Daniel Gritzer]

To begin my tasting garlic, the first thing I wanted to focus on the flavors of raw minced garlic in several different ways. They included hand-cut, garlic press, mortar, chopping knife, and Microplane. I tried each method several times and in different orders to give everyone a fair deal.

Unfortunately for my girlfriend Kate, this ate raw garlic before going to a salsa class in the night with her. (I’m sorry Cheri!)

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[Photo: Daniel Gritzer]

This is the technique I use most often in my own kitchen, passing the knife repeatedly garlic until it was reduced to a pile of fine bits. Although small, knife chopped garlic has the larger pieces and more discreet than any of the other methods I tried. It is also the chopped dry hand does not open and release fluid as many cells as the other methods.

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chopped garlic knife. [Photo: Daniel Gritzer]

As regards the taste, hand chopped garlic was relatively mild (relatively is a key term here). He had a nice garlic flavor that even after chewing, remained on the soft side. A subtle burn finally began, but it was slow and never really reaches uncomfortable levels.

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[Photo: Daniel Gritzer]

Garlic Press earned a very bad reputation, and many leaders are ashamed of being stuck with (others came to his defense). I have not had in years, but he chose one of these trials, and honestly, it was not as bad as I expected. It was not terrible either: garlic came in a large number of irregular squiggles and spray juice I squeezed the handles.

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[Photo: Daniel Gritzer]

The taste was more aggressive than the teeth cut by hand, and began to burn my tongue after five seconds. Here is a remarkable word of my tasting notes: “farty”. Yet it was not the abomination some people have said that.

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garlic press garlic; some powdered juice can be seen on the cutting board. [Photo: Daniel Gritzer]

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[Photo: Daniel Gritzer]

I was preparing for an intense garlic flavor of this tool the old days, given the way he can spray garlic in it, but was surprised to find that not much more aggressive than the press garlic .

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[Photo: Daniel Gritzer]

some sulfur notes is issued, but also had a sweetness to it, with not very strong burn.

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Mortar and pestle garlic; Note that, although the garlic wet pestle and mortar will weep juice in a pool below. [Photo: Daniel Gritzer]

Puree knife
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[Photo: Daniel Gritzer]

It’s not the easiest technique to learn, but with a little practice, anyone can master. To do this, begin by cutting or less garlic. Then, with the side edge of the blade, which pushes down to crush small pieces puree. Try to crush too below the sheet at a time and it becomes very difficult, if not impossible. Normally I pour salt on top of garlic, which acts as sand to break the garlic, but for this test to salt out to keep similar to other samples.

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knife mash garlic. [Photo: Daniel Gritzer]

The flavor of this raw puree was tolerable, but had a burn that began in fasting, then began to feel pain. This is some intense thing.

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[Photo: Daniel Gritzer]

I cite my tasting notes here: it hurts OH MY GOD SAVE ME MY LANGUAGE WAAAAAHHHHHH!

The next thing I knew I had my head in the sink, moaning cold water splashed on the extended language. When I repeated this test immediately after being back under the sink.

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[Photo: Daniel Gritzer]

Without the help of a microscope and all sorts of other tools, I can not say with certainty why the Microplane product raw garlic is so radically different, but it really seems. At first glance it certainly seems the most mashed all samples.

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Microplaned garlic. [Photo: Daniel Gritzer]

Overall, he took this test raw garlic is chopped spectrum of garlic chopping knife is by far the sweetest, garlic microplaned is so aggressive that could be charged with assault, and three others are in the middle with very different textures, but not very different flavors.

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The amount of liquid which bleeds for garlic microplaned is an indication of how the cells are destroyed. [Photo: Daniel Gritzer]

quick cooking
Then I wanted to see how the taste of each method changes when exposed to high temperatures for a short period of time. To prove it, I cooked a teaspoon of each type of garlic in a tablespoon of melted butter over high heat.

This is what I found:

Knife-Picado: Again soft, soft with small pieces of garlic are soft and sweet.
Garlic press: strong overall taste chopped knife, with half a burn in my throat. It is a little sweet, but also a bit hard.
Mortar and pestle: Very soft with soft mashed pieces. Very good, with a very mild sunburn ending the back of the mouth.
Knife Mashed: baby bear neither too sweet nor too hard, too soft or too hard.
Microplane: sets burn faster than others, with a slightly bitter taste, but not as bad as a bonus. unpleasant bitter taste in the mouth hangs, but it is not serious.
What I think is important here is the big race of comments: heat the garlic seems to dominate the force believed in all cases, but these aggressive allicins (and whatever compounds are converted over time and when it is exposed to heat) are even stronger with more finely chopped garlic / puree, while Microplane shows continues to stand out as the strongest of all, but not as much as when it was raw. *

* To return to my experience of shrimp scampi, it is interesting that he was microplaned sauté garlic in olive oil, an unsaturated vegetable oil, which says McGee produced more strong flavors; which may explain the extreme effect in this case, compared to butter in this test.

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We still have a spectrum, but is compressed.

long cooking
For my last test, I wanted to see what made the kitchen extended the taste of garlic. For this, only he had the air of garlic and chopped microplaned hand, as they had proved extremes that define the spectrum.

There was a lot of meat of the offspring in my fridge, I decided to make a stew with lots of onion, carrot, garlic and red wine, making two batches at the same time, the only difference being the method preparation of the garlic. I started with hot rods, then set aside while the sauteed aromatic compounds. Besides, could feel the difference: microplaned garlic has been the production of a new, strong pungent odor, even after 20 minutes of cooking time when the carrots are very tender and golden onion.

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I added red wine for both pots and continued to ease simmered. The batch with chopped garlic had a sweeter flavor with a subtle presence, garlic rounded, while the other boat had an edge of bitterness for it. When meat was back in the pots and I’m ready to move the oven could still feel and taste the difference.

However, three hours later, when I go out supply of stems and liquid mixtures and aromatic braised in a sauce, I thought it tasted exactly the same; if there was a difference, not detect me.

With a long time of cooking, the wide range of flavors of garlic, finally, was reduced to a single data base mild garlic note, regardless of the method of preparation.

Reading this, it may seem that I think microplaning garlic is a terrible thing. But this is not the case. I can imagine many scenarios where this a garlic flavor is strong enough to throw in your teeth. Mayonnaise, for example, with all its rich creaminess of eggs and butter, could benefit from assertiveness. Other times, you may want to take a more flexible approach.

The key, I think, is deliberately proceed to understanding the different options for pureeing garlic or are not as interchangeable as it sounds. If a recipe calls for garlic, it is not only a matter of deciding what is the most practical method, or the method in which we personally found it easier. There is an important decision to make, since each approach will produce a different set of textures and flavors that, when fast-cooked or raw, will have a significant impact on the final dish.

The next time you cook something, be sure to consider your options after choosing whether to leave all crushed garlic, sliced or crushed think the method the exact chop meat, if that is the direction that ends take.