minced or finely chopped garlic or pressed garlic, does it make a difference in a
- Thread starter randi
- Start date
To me, the only difference to to be careful if you need to saute, pressed garlic will burn more
quickly that chopped or minced. I just broke another Oxo garlic press (the third one) and replaced it with a Zyliss as recommended by Cook's Illustrated. Meanwhile, I had to chop or mince which was time consuming. I prefer the press, but again, you need to take the difference in texture into consideration when sauteing.
quickly that chopped or minced. I just broke another Oxo garlic press (the third one) and replaced it with a Zyliss as recommended by Cook's Illustrated. Meanwhile, I had to chop or mince which was time consuming. I prefer the press, but again, you need to take the difference in texture into consideration when sauteing.
Pierre Franney, I remember, was adament about mincing garlic instead of pureeing...more
his objection was that too many of the oils were released when the garlic was pressed or pureed with a knife.
and yet, his sous chef Jacques Pepin most always purees the garlic with his knife. At the CIA we were told to smash, add some salt, and puree with the knife.
IMHO the more the garlic is processed the stronger it becomes. --also applies to how brown it becomes.
There is nothing worse than burned garlic--I know because we at one time lived around the corner from a restaurant that continually burned the garlic and ---well we couldn't even open our windows when the wind blew our way. Yuck.
his objection was that too many of the oils were released when the garlic was pressed or pureed with a knife.
and yet, his sous chef Jacques Pepin most always purees the garlic with his knife. At the CIA we were told to smash, add some salt, and puree with the knife.
IMHO the more the garlic is processed the stronger it becomes. --also applies to how brown it becomes.
There is nothing worse than burned garlic--I know because we at one time lived around the corner from a restaurant that continually burned the garlic and ---well we couldn't even open our windows when the wind blew our way. Yuck.
I dreamed about this last night...That's pathetic, isn't it?...and realized that I only use the
press for smaller amounts such as one or two cloves or when the recipe calls for minced. If it says chopped, as in one of my favorite pasta dishes that calls for 1/3 cup of chopped, I definitely chop rather than run it through the press, 1/3 cup pressed would be a lot of garlic! You could try both ways and see if it makes a difference to you. I agree with Charlie about garlic getting stronger when it's processed finer.
And speaking of pressing, I don't think all garlic presses are created equal. This Zyliss has a hinged plunger that smashes the clove evenly instead at one end first and seems to eject a drier product than other's I've used. Now that could be the time of year and the garlic, I've only had it a few days. I was without a press for about a month and really missed it.
press for smaller amounts such as one or two cloves or when the recipe calls for minced. If it says chopped, as in one of my favorite pasta dishes that calls for 1/3 cup of chopped, I definitely chop rather than run it through the press, 1/3 cup pressed would be a lot of garlic! You could try both ways and see if it makes a difference to you. I agree with Charlie about garlic getting stronger when it's processed finer.
And speaking of pressing, I don't think all garlic presses are created equal. This Zyliss has a hinged plunger that smashes the clove evenly instead at one end first and seems to eject a drier product than other's I've used. Now that could be the time of year and the garlic, I've only had it a few days. I was without a press for about a month and really missed it.
thanks everyone for all the info. I was making a tomato ginger chutney that RuthAB
posted to go with one of Sylvia's tourtieres that I'm making tonight. I had some other things going on too and didn't feel like chopping the garlic. since it wasn't being sauteed, I figured pressing would be OK as long as I used less garlic. the chutney is lovely BTW
I LOVE garlic! I might make a roasted garlic flan this weekend too. and, I'm going to experiment with just throwing cloves in hot oil and deep frying... add some sea salt after... could be heaven!
I haven't had breakfast yet and I'm on a garlic kick.... I might need therapy '-))
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=15740
posted to go with one of Sylvia's tourtieres that I'm making tonight. I had some other things going on too and didn't feel like chopping the garlic. since it wasn't being sauteed, I figured pressing would be OK as long as I used less garlic. the chutney is lovely BTW
I LOVE garlic! I might make a roasted garlic flan this weekend too. and, I'm going to experiment with just throwing cloves in hot oil and deep frying... add some sea salt after... could be heaven!
I haven't had breakfast yet and I'm on a garlic kick.... I might need therapy '-))
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=15740