The Knife vs. The Garlic, the battle is now over, rejoice!

Generally there's another method I'm fond of...
taking a large chefs knife and slicing across an unbroken head of garlic to expose all the cloves setting several others similarly prepared with it in a large pie pan drizzling a teaspoon of Olive oil over each head and baking them until tender and slightly browned then serving with a large bowl of crackers and toothpicks. after roasting you can pick the individual cloves out by spearing them and prying them out, then simply mash them onto a Trisket ir Ritz and eating them as an appetizer.

If any here like roasted garlic I defy you to refrain from eating several heads, as long as there are crackers available you will eat until it is all gone!
 
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Allan DeGroot said:
Generally there's another method I'm fond of...
taking a large chefs knife and slicing across an unbroken head of garlic to expose all the cloves setting several others similarly prepared with it in a large pie pan drizzling a teaspoon of Olive oil over each head and baking them until tender and slightly browned then serving with a large bowl of crackers and toothpicks. after roasting you can pick the individual cloves out by spearing them and prying them out, then simply mash them onto a Trisket ir Ritz and eating them as an appetizer.

If any hear like roasted garlic I defy you to refrain from eating several heads, as long as there are crackers available you will eat until it is all gone!
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That sound wonderful! I am going to give that try.
 
Hairy Clipper said:
That sound wonderful! I am going to give that try.
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When you slice the head you want the exposed area to be about the diameter of a pencil.

Just don't ask me what temp, the oven I used wasn't very repeable as far as temp was concerned. it also responds well to a pinch of Kosher salt after you anoint them with oil
 
My mother always had good gas stoves and ovens and it seems like there were two settings: Bread @400 and everything else @275 and it always came out done and yummy! I will remember the salt.
 
i didnt know peeling garlic was ever an issue.

you can also slap the whole thing in a mason jar and shake the ever-loving-snot out of it to knock the skins loose.

then use a press or mash em, b/c thats how garlic is meant to be
 
Allan DeGroot said:
Generally there's another method I'm fond of...
taking a large chefs knife and slicing across an unbroken head of garlic to expose all the cloves setting several others similarly prepared with it in a large pie pan drizzling a teaspoon of Olive oil over each head and baking them until tender and slightly browned then serving with a large bowl of crackers and toothpicks. after roasting you can pick the individual cloves out by spearing them and prying them out, then simply mash them onto a Trisket ir Ritz and eating them as an appetizer.

If any here like roasted garlic I defy you to refrain from eating several heads, as long as there are crackers available you will eat until it is all gone!
Click to expand...

That's great if you are making roasted garlic. Which isn't what is happening here.

Haven't watched the vid.

1) Smash the head and the cloves fall apart.
2) Cut the flat/root end off a clove (you are going to do that anyway).
3) Whack the clove with a broad knife, or put the knife on the clove and whack that, or just whack the darn thing with your hand.
4) Grab point end and shake, clove falls out of skin.

It's what cooks/chefs do. But what do they know.

 
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I think all you guys are a bad influence, since joining this forum I have bought three knives including a Smatchet and if my best revenge against you all is making you fat and stink of garlic, so be it...

Besides Garlic is supposedly good for you...
 
marcinek said:
That's great if you are making roasted garlic. Which isn't what is happening here.

Haven't watched the vid.

1) Smash the head and the cloves fall apart.
2) Cut the flat/root end off a clove (you are going to do that anyway).
3) Whack the clove with a broad knife, or put the knife on the clove and whack that, or just whack the darn thing with your hand.
4) Grab point end and shake, clove falls out of skin.

It's what cooks/chefs do. But what do they know.

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You’re missing the POINT! :rolleyes: (you have to watch the vid...or see danke’s post on pg1)
 
Didn't work for me. I tried varying the angle of insertion and twisting, still couldn't get it to work. I'll stick with the smash it with a knife method.

When i chop and mince the garlic, I wet the my hands and blade. This seems to keep the garlic from sticking.
 
Hairy Clipper said:
I am posting this here because if looks like it will work using just about any knife that is in the kitchen, your pocket or maybe even a stick at the campsite. Simple and effective and puts centuries of food preparation frustrations in yesterday's garbage. Rumor has it that the video this lady is sharing with the world has gone viral. The 25 seconds is worth your while, although I would bet most of you will pick up the procedure in about 8 seconds. I wish I had thought of it. Have you done his before seeing the video?
https://twitter.com/VPestilenZ/status/1140437217619390465
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Yes, I already did this. It's not quite so easy when using the really dry supermarket stuff as the video would make it seem, but it is still much quicker than the traditional smash and peel technique. I use a really crappy, far too thick for normal use paring knife.

The trick is to insert the knife, hopefully with a bit of belly, in farther than you'd think you need to. It creates a break in the paper so that when you pry outward the paper splits and hopefully releases the clove cleanly.

An elderly Filipino woman showed me when I was a kid. I was good friends with her grandson and would often wander over to mooch dinner. Their food was always fantastic, but you had to work if you were going to eat.
 
I will be going to the store on Friday to fill the larder and plan on buying some fresh garlic just to give this a try myself. I am glad to hear some of you guys have taken a stab at it and had some success. I suspect that depending on where your ancestors came from and whether or not garlic was a frequent ingredient in their diets may have created methods that work. My mothers people came from Scotland and I do not recall any handed down recipes having garlic at all. So no real need I guess.c

Allan DeGroot: I hate disappoint, but, I have been fat for a long time now, even after losing 70 pounds since last Thanksgiving and I love the aroma of garlic wafting through the house while cooking and eating. The downer is my Dr. has directed me to stop eating foods that can ferment, so garlic is being restricted henceforth.

marcinek: The fellow in the video you posted sure has his technique down. My coordination is so bad if I tried that speed slicing that he is doing I would only be able to count to 9½.
 
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