I often use Garlic in recipes, generally I chop it up or otherwise depending on the recipe. I was out at Wallmar the other day and picked up a garlic press on a whim.
The press forces some of the garlic through small holes but not all of it.J ust exactly what is the end result supposed to be? Just curious.
Advanced Primate XP Pro 64 Bit O/S
That would be "crushed" garlic. The remains are the skin (assuming you pealed the husk off the garlic cloves). The remainder of the skin can be minced with a knife and added to the recipe, or discarded. It's up to you. There's nothing wrong with it.
Jill
Call me lazy, but I generally use store-bought "crushed" or "minced" garlic for chilli, stews etc.... unless I am doing a rare roast beef, then fresh garlic cloves, peeled, chopped up, and pushed into the meat (you make nice holes with a good knife)... make it taste great! Cathy
ps. Hope your dad is okay, Jill... haven't had time to follow the NG all day.
Call me lazy, but I generally use store-bought "crushed" or "minced" garlic for chilli, stews etc....
I sincerely hate that stuff. Smells like garlic for all the world, tastes like nothing. I'm seriously fussy about garlic, call me a food snob. (laugh)
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unless I am doing a rare roast beef, then fresh garlic cloves, peeled, chopped up, and pushed into the meat (you make nice holes with a good knife)... make it taste great!
You're right, no substitute.
Quoted message said:
ps. Hope your dad is okay, Jill... haven't had time to follow the NG all day.
Call me lazy, but I generally use store-bought "crushed" or "minced" garlic for chilli, stews etc....
I sincerely hate that stuff. Smells like garlic for all the world, tastes like nothing. I'm seriously fussy about garlic, call me a food snob. (laugh)
Depends where you buy it ... ask my friends...smells like garlic
Quoted message said:
Quoted message said:
unless I am doing a rare roast beef, then fresh garlic cloves, peeled, chopped up, and pushed into the meat (you make nice holes with a good knife)... make it taste great!
You're right, no substitute.
absolutely!! nothing wrong with beef and garlic!
Quoted message said:
Quoted message said:
ps. Hope your dad is okay, Jill... haven't had time to follow the NG all day.
"Nancy Young" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"cathy" <[email hidden]> wrote
Quoted message said:
Call me lazy, but I generally use store-bought "crushed" or "minced" garlic for chilli, stews etc....
I sincerely hate that stuff. Smells like garlic for all the world, tastes like nothing. I'm seriously fussy about garlic, call me a food snob. (laugh)
Heheheh, well me to then! Dried minced garlic, jars of minced garlic in oil etc. - it just tastes wrong to me, and the smell of it is nothing like freshly prepared either - it's like a whole nuther beast!
