If I had to choose my two all-time favorite ingredients in the kicthen.....they would be garlic and olive oil. I can't imagine a day of cooking without them! The two together work like magic......having the ability to transform even the simplest of vegetables into something yummy.
I use a lot of garlic. But chopping garlic is my least favorite part of cooking. Thankfully, we have help at hand! One of my most treasured item in the kitchen these days is my garlic press. Just love how useful it is when there's a lot of garlic to work on. But of course, cleaning a garlic press is not so easy! So when I need to use just a clove or two of garlic, I just grate it. Works well.....is very quick....and doesn't need much cleaning!
And then there is roasted garlic! Just pop a few cloves (with the skin on) into the oven for 5-7 mins whenever you are roasting some vegetables.....and you have some delicious-smelling, no-chopping-required garlic ready for use.
So what's your favorite way to deal with garlic?
P.S: Please don't judge my chopping board! (I plan to buy a new one very soon)
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My frnd makes spaghetti in only garlic and few spices.. It is delicious..
ReplyDeletesounds nice!
ReplyDeleteI hate chopping garlic.....so I usually just grate it. Works for me!
ReplyDeleteGarlic is one of staple ingredients too. I rarely cook without it - same goes for onions!
ReplyDeleteAt a Good Food Show a few years ago I bought a grater plate, which is apparently what they use in France and Spain. It is a small plate, small enough to fit into one hand, with small spikes in the middle, (not sharp ones!). You hold the plate vertically over your pan, and grate the garlic straight in. It can also be used for ginger and chocolate. It is easier to clean than a garlic press!
Thanks for that info, Vegan Foody.
ReplyDeleteI agree, a grater is definitely much easier to clean up than a garlic press!
I loovvveee garlic. If I were to live with only three spices all my life, they would be garlic, vanilla and cinnamon.
ReplyDeleteI like to bite into garlic when I cook with it.. so I usually end up chopping it fine with a knife. If I like it whole, then I simply smack it with the back of my knife. Otherwise, for a fine paste I use my microplane zester!