And she wasn't vegan either :DQuote:
Originally Posted by walpurgis
Marco.
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And she wasn't vegan either :DQuote:
Originally Posted by walpurgis
Marco.
That's 'cos you're a daftee... Trust me, you'll get much better results (and less wastage) simply by using a large flat-bladed knife, a little salt, and a chopping board. It's how proper cooks do it! ;)Quote:
Originally Posted by Barry
Place the garlic clove on the chopping board, get your knife and cut the root end off, and with the palm of your hand press it firmly down onto the clove, squashing it in the process, which will release the skin. Then simply peel the skin off, add some salt (acting as an abrasive) and use the knife to work it in and turn the garlic into a paste.
Done! It's free, there's less wastage and you don't have to get the stringy bits out of the press afterwards :cool:
Here's a video, showing the process:
https://www.marthastewart.com/967588...e-garlic-paste
Try it, and once you get used to it, I guarantee that your garlic press will be redundant!
Marco.
Been doing it that way for longer than I can remember ;)Quote:
Originally Posted by Marco
#NoGarlicPressHere
Most folk have. There are too many bullshit 'kitchen gadgets' around, which are simply unnecessary, a waste of money and just clutter up your kitchen - and a garlic press is one such 'gadget'.Quote:
Originally Posted by Tim
Lol@the hashtag thing! :D
Marco.
[Sign up and join the war against garlic presses at: w w w.idrathersuckmysistersnippleswithasecond-handsinkplungerthanuseagarlicpress.com/pressesareforpoofters].
Ive got one.. think it was used once and took about an hr to clean the damn thing. Ive used that method and more often than mote I will just cut it so thin it just melts in pan... lately I have to confess Ive been using pre done stuff as I use it not so often and the garlic was going off... I do ginger the same way
I haven't got one..............don't like garlic! :)
Got a bean slicer though, does that qualify?
Top tip for ginger Grant is buy it as fresh as you can and get a large piece, give it a good scrub when you get home, thoroughly dry and then freeze it. It grates beautifully if you have a good grater and melts into dishes a treat. It's great in porridge and fresh yoghurt desserts - always fresh and to hand, without going bad.Quote:
Originally Posted by struth
Simples :)
#NoNastyJarPastesHere
Don't like ginger either. :)
Meat & two veg man eh Geoff?Quote:
Originally Posted by walpurgis
i like ginger.. good idea Tim... i do buy it fresh but it doesnt keep we;ll. will freeze it in bits. I use stem ginger a lot.