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Thread: Garlic question

  1. #1
    [email protected] Guest

    Default Garlic question

    If a recipe calls for minced garlic, is it okay to put the garlic through a
    garlic press instead? Or is there a reason it calls for minced? Thanks.

  2. #2
    Julie Bove Guest

    Default Re: Garlic question


    <[email protected]> wrote in message
    news:[email protected]..
    > If a recipe calls for minced garlic, is it okay to put the garlic through
    > a
    > garlic press instead? Or is there a reason it calls for minced? Thanks.


    I thought the press did mince it?



  3. #3
    [email protected] Guest

    Default Re: Garlic question

    On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove" <[email protected]> wrote:

    >
    ><[email protected]> wrote in message
    >news:[email protected]. .
    >> If a recipe calls for minced garlic, is it okay to put the garlic through
    >> a
    >> garlic press instead? Or is there a reason it calls for minced? Thanks.

    >
    >I thought the press did mince it?
    >


    Maybe so. I have no idea. I just bought a press and haven't used it yet. If the
    press minces it, all well and good.

  4. #4
    sf Guest

    Default Re: Garlic question

    On Fri, 14 Sep 2012 01:57:41 -0400, [email protected] wrote:

    > If a recipe calls for minced garlic, is it okay to put the garlic through a
    > garlic press instead? Or is there a reason it calls for minced? Thanks.


    Oh, good heavens. If you haven't eaten enough garlic in the various
    forms you're asking about - you certainly won't be able to tell the
    difference between them (if you minch, mash or press). Just do it.
    After you do it, you'll start understanding why you need them whole.

    --
    Food is an important part of a balanced diet.

  5. #5
    l, not -l Guest

    Default Re: Garlic question


    On 14-Sep-2012, [email protected] wrote:

    > If a recipe calls for minced garlic, is it okay to put the garlic through
    > a
    > garlic press instead? Or is there a reason it calls for minced? Thanks.


    Mincing garlic releases more flavor than chopping; pressing garlic releases
    still more flavor. Pressed garlic will impart a bit more flavor than minced
    by crushing more cell walls.
    --

    Change Cujo to Juno in email address.

  6. #6
    James Silverton Guest

    Default Re: Garlic question

    On 9/14/2012 9:05 AM, l, not -l wrote:
    > On 14-Sep-2012, [email protected] wrote:
    >
    >> If a recipe calls for minced garlic, is it okay to put the garlic through
    >> a
    >> garlic press instead? Or is there a reason it calls for minced? Thanks.

    >
    > Mincing garlic releases more flavor than chopping; pressing garlic releases
    > still more flavor. Pressed garlic will impart a bit more flavor than minced
    > by crushing more cell walls.
    >

    I really doubt your contention without a blind test but anyway, the
    garlic taste depends on how it is cooked or used. Rubbing salad bowls
    with a garlic clove does spread out the taste more than simply chopping
    into a salad.

    --
    Jim Silverton (Potomac, MD)

    Extraneous "not" in Reply To.

  7. #7
    sf Guest

    Default Re: Garlic question

    On Fri, 14 Sep 2012 02:23:14 -0400, [email protected] wrote:

    > On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove" <[email protected]> wrote:
    >
    > >
    > ><[email protected]> wrote in message
    > >news:[email protected]. .
    > >> If a recipe calls for minced garlic, is it okay to put the garlic through
    > >> a
    > >> garlic press instead? Or is there a reason it calls for minced? Thanks.

    > >
    > >I thought the press did mince it?
    > >

    >
    > Maybe so. I have no idea. I just bought a press and haven't used it yet. If the
    > press minces it, all well and good.


    Garlic from a press is way different from garlic you've used a knife
    on. It's good for mixing with butter to make garlic bread, but not
    much else (IMO, of course).

    --
    Food is an important part of a balanced diet.

  8. #8
    sf Guest

    Default Re: Garlic question

    On Fri, 14 Sep 2012 13:05:37 GMT, "l, not -l" <[email protected]> wrote:

    >
    > On 14-Sep-2012, [email protected] wrote:
    >
    > > If a recipe calls for minced garlic, is it okay to put the garlic through
    > > a
    > > garlic press instead? Or is there a reason it calls for minced? Thanks.

    >
    > Mincing garlic releases more flavor than chopping; pressing garlic releases
    > still more flavor. Pressed garlic will impart a bit more flavor than minced
    > by crushing more cell walls.


    You need to have really fresh garlic to press it, but I'm garlic press
    impaired these days. I've even tried pressing garlic that just came
    out of the ground and just ended up with a mass of smushed garlic
    inside the press and virtually nothing that came out the other side.
    I'm better off with a sharp knife, using the knife to smash, press and
    mince.

    --
    Food is an important part of a balanced diet.

  9. #9
    Kalmia Guest

    Default Re: Garlic question

    On Sep 14, 1:58*am, rfd...@optonline.net wrote:
    > If a recipe calls for minced garlic, is it okay to put the garlic througha
    > garlic press instead? Or is there a reason it calls for minced? Thanks.


    No - minced is not as fine. Some recipes will burn pressed garlic in
    a flash. Sheldon will soon weigh in here and explain all this. I
    know it's come up before.

  10. #10
    Helpful person Guest

    Default Re: Garlic question

    On Sep 14, 6:32*am, sf <s...@geemail.com> wrote:
    >
    > Garlic from a press is way different from garlic you've used a knife
    > on. *It's good for mixing with butter to make garlic bread, but not
    > much else (IMO, of course).
    >
    > --
    > Food is an important part of a balanced diet.


    It's good for Indian sauces as is minced onion and ginger.

    http://www.richardfisher.com

  11. #11
    Brooklyn1 Guest

    Default Re: Garlic question

    rfdjr1 wrote:
    >
    >If a recipe calls for minced garlic, is it okay to put the garlic through a
    >garlic press instead?
    >
    >Or is there a reason it calls for minced?


    Without seeing the recipe all anyone can offer is wild speculation.

    I mince garlic most of the time, it's easier and faster than a garlic
    press, I don't own a garlic press anymore, a pain to clean... for
    crushed garlic one whack with the side of a knife.

  12. #12
    Brooklyn1 Guest

    Default Re: Garlic question

    On Fri, 14 Sep 2012 02:23:14 -0400, [email protected] wrote:

    >On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove" <[email protected]> wrote:
    >
    >>
    >><[email protected]> wrote in message
    >>news:[email protected] ..
    >>> If a recipe calls for minced garlic, is it okay to put the garlic through
    >>> a
    >>> garlic press instead? Or is there a reason it calls for minced? Thanks.

    >>
    >>I thought the press did mince it?
    >>

    >
    >Maybe so. I have no idea. I just bought a press and haven't used it yet. If the
    >press minces it, all well and good.


    Return it and get your money back.

  13. #13
    Nunya Bidnits Guest

    Default Re: Garlic question

    [email protected] wrote:
    > If a recipe calls for minced garlic, is it okay to put the garlic
    > through a garlic press instead? Or is there a reason it calls for
    > minced? Thanks.


    IMO it's no problem, in fact it might be better in terms of releasing
    flavor. Even better, run garlic through a fine (zester) Microplane (R).

    As far as the burning issues being discussed here, yes, one must be careful
    how it is exposed to heat and the more the garlic is pressed or otherwise
    semi-liquefied, the more one must pay attention to the burning issue. But
    it's easy to modify or adjust timing in a recipe so that doesn't happen. IMO
    minced garlic put in earlier in the recipe is more likely to leave you with
    bitter burned bits of garlic.

    MartyB

    MartyB



  14. #14
    dsi1 Guest

    Default Re: Garlic question

    On Sep 13, 7:58*pm, rfd...@optonline.net wrote:
    > If a recipe calls for minced garlic, is it okay to put the garlic througha
    > garlic press instead? Or is there a reason it calls for minced? Thanks.


    Forget about the garlic press and use a knife instead. It's a lot
    faster. There's no reason to ever use a press. Every single time I've
    used one, was a waste of time.

  15. #15
    Brooklyn1 Guest

    Default Re: Garlic question

    On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove"
    <[email protected]> wrote:

    >
    ><[email protected]> wrote in message
    >news:[email protected]. .
    >> If a recipe calls for minced garlic, is it okay to put the garlic through
    >> a
    >> garlic press instead? Or is there a reason it calls for minced? Thanks.

    >
    >I thought the press did mince it?


    A garlic press produces smushed garlic... a whack with the side of a
    knife is faster and easier clean up. A garlic press is another set of
    training wheels for those with no knife skills/can't cook. Besides
    minced there's sliced and slivered. It's very easy to mince garlic,
    and contrary to what the dwarf believes I've never used jarred garlic.
    I don't mind all the precision kitchen chores, they're what make
    cooking worthwhile, shortcuts always show up in the final product...
    when anyone serves me food from a food processor I politely decline, I
    don't eat excrement from the insinkerator:
    http://i47.tinypic.com/1zz6oig.jpg

  16. #16
    Brooklyn1 Guest

    Default Re: Garlic question

    On Fri, 14 Sep 2012 13:05:37 GMT, "l, not -l" <[email protected]> wrote:

    >
    >On 14-Sep-2012, rfdjr1@op[email protected] wrote:
    >
    >> If a recipe calls for minced garlic, is it okay to put the garlic through
    >> a
    >> garlic press instead? Or is there a reason it calls for minced? Thanks.

    >
    >Mincing garlic releases more flavor than chopping;


    Not true... mincing and chopping are synonymous... mincing is dicing,
    chopping is hacking, but both can prouduce equally small or large
    bits.

    >pressing garlic releases
    >still more flavor. Pressed garlic will impart a bit more flavor than minced
    >by crushing more cell walls.


    None of that is true. The only determinant for the various sizes of
    garlic bits is the length of cooking time... shorter times dictate
    smaller bits, for quick stir fry use smushed or thin slices, for long
    cooking dishes like soups/stews use whole garlic cloves so they can
    release layers of flavor throughout the cooking process, and for very
    long cooking add more cloves at points during the cooking process. And
    left whole if one desires cloves can be easily removed. For shorter
    cooking times use whole cloves with slits sliced part way through,
    those can still be easily retrieved. In many dishes seeing chunks of
    garlic detracts from the appearance of the dish. Chopping any food
    makes it very unappetizing, foods should be sliced ito definite
    configurations; diced, slivered, sliced... chopped is what the otiose
    do, they produce disgusting dishes, AKA Pandorized! LOL-LOL

  17. #17
    Judy Haffner Guest

    Default Re: Garlic question


    My husband bought a garlic press years ago, as we use so much garlic and
    thought it would be a 'neat' gadget, but with arthritis in my hands, it
    was hard for me to squeeze it hard enough to get good results, and seems
    so much was wasted inside of it still left. All it succeeds in doing is
    crushing it, and I mostly like it minced, which for me, the easiest way
    is with my small food processor. It just takes a second to get it the
    "right" size and I scoop it out with a teaspoon. I have a large
    processor too, but not going to dirty it for a tiny amount of garlic. I
    haven't used the garlic press for ages now.

    Hubby and I feel more garlic is better, so use more than a recipe calls
    for and often add it to main dishes that don't call for it, because
    AFAIC everything is better with garlic in it!

    Judy


  18. #18
    Chemo Guest

    Default Re: Garlic question

    On Sep 14, 8:42*am, dsi1 <dsi...@yahoo.com> wrote:
    > On Sep 13, 7:58*pm, rfd...@optonline.net wrote:
    >
    > > If a recipe calls for minced garlic, is it okay to put the garlic through a
    > > garlic press instead? Or is there a reason it calls for minced? Thanks.

    >
    > Forget about the garlic press and use a knife instead. It's a lot
    > faster. There's no reason to ever use a press. Every single time I've
    > used one, was a waste of time.


    Didn't learn the first time?

  19. #19
    Chemo Guest

    Default Re: Garlic question

    On Sep 14, 9:15*am, Brooklyn1 <Gravesend1> wrote:
    > On Fri, 14 Sep 2012 13:05:37 GMT, "l, not -l" <lal...@cujo.com> wrote:
    >
    > >On 14-Sep-2012, rfd...@optonline.net wrote:

    >
    > >> If a recipe calls for minced garlic, is it okay to put the garlic through
    > >> a
    > >> garlic press instead? Or is there a reason it calls for minced? Thanks..

    >
    > >Mincing garlic releases more flavor than chopping;

    >
    > Not true... mincing and chopping are synonymous... mincing is dicing,
    > chopping is hacking, but both can prouduce equally small or large
    > bits.
    >
    > >pressing garlic releases
    > >still more flavor. *Pressed garlic will impart a bit more flavor than minced
    > >by crushing more cell walls.

    >
    > None of that is true. *The only determinant for the various sizes of
    > garlic bits is the length of cooking time... shorter times dictate
    > smaller bits, for quick stir fry use smushed or thin slices, for long
    > cooking dishes like soups/stews use whole garlic cloves so they can
    > release layers of flavor throughout the cooking process, and for very
    > long cooking add more cloves at points during the cooking process. And
    > left whole if one desires cloves can be easily removed. *For shorter
    > cooking times use whole cloves with slits sliced part way through,
    > those can still be easily retrieved. *In many dishes seeing chunks of
    > garlic detracts from the appearance of the dish. *Chopping any food
    > makes it very unappetizing, foods should be sliced ito definite
    > configurations; diced, slivered, sliced... chopped is what the otiose
    > do, they produce disgusting dishes, AKA Pandorized! LOL-LOL


    Now you're suddenly the guru of garlic?

  20. #20
    dsi1 Guest

    Default Re: Garlic question

    On 9/14/2012 7:15 AM, Chemo wrote:
    > On Sep 14, 8:42 am, dsi1 <dsi...@yahoo.com> wrote:
    >> On Sep 13, 7:58 pm, rfd...@optonline.net wrote:
    >>
    >>> If a recipe calls for minced garlic, is it okay to put the garlic through a
    >>> garlic press instead? Or is there a reason it calls for minced? Thanks.

    >>
    >> Forget about the garlic press and use a knife instead. It's a lot
    >> faster. There's no reason to ever use a press. Every single time I've
    >> used one, was a waste of time.

    >
    > Didn't learn the first time?
    >


    Evidently not. This time, I'm through with the press!

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