Add finely chopped minced garlic. Unusual garlic press and vitality test. Adding Garlic Too Early

Becoming a vampire is the worst thing that can happen to you in the world. The point is not at all the absence of a soul, loneliness and the need to sleep in a coffin. No, much worse not being able to eat garlic! All jokes, but garlic is really incredible and you should know how to cook it right. Perhaps it is some mistake from the ones listed below that prevents you from falling in love with this component of many dishes for real. So let's get to know the list of the wrong ways to cook garlic!

Improper preparation

Many people choose to chop the garlic, but this is far from the only way to chop it. You can also grate it not with a grater. This is not only convenient, but also allows you to get small, airy chunks of garlic that will be more evenly distributed in your dishes, creating a harmonious grain-free texture. It's perfect for dressings or aioli sauce! Chopping the garlic into small pieces or slices is best when you want to add it to fried vegetables, for example, when preparing a side dish with olive oil, salt, pepper and onions.
If you want to make the garlic taste special, you don't need to cut or grate it. Simply crush it with the side of the knife blade, cleaning each tooth first. Add to the skillet and let the crushed clove fill the butter and other ingredients for rich flavor. Remove the garlic before serving, unless you are cooking the stir-fry - the clove will taste soggy. If you cook long enough, the aroma will be mild enough to miss out on the garlic. In case you want to make garlic confit, you can use whole cloves just by peeling them.

Adding Garlic Too Early

Garlic burns quickly, especially when it comes to chopped cloves. Remember, smaller pieces cook faster. If you are stewing or roasting vegetables, do not add the garlic until you are at least half cooked. In this case, your garlic will not burn, and other foods will protect it from the heat of the surface of the pan. If you are cooking something with a sauce, such as Italian pasta, you can add the garlic earlier. Fry it quickly and cover with sauce or other liquid. This will lower the temperature and prevent the garlic from burning.

Cooking at too high a temperature

This recommendation is similar to rule number two. It is important to start cooking at a low temperature and increase it if necessary. If you start with too high temperature, the garlic will be crispy and tasteless by the time you decide to reduce the heat. This is especially important for frying garlic. If you properly cook its head, rubbed with butter and wrapped in foil, you will get a sweet, creamy, soft garlic that can even be spread, for example, on bread. To do this, the temperature in the oven should not be too high, otherwise everything will burn out before the vegetable becomes soft and creamy.

Using pre-chopped garlic

Prepared garlic is not really suitable for cooking delicious food... Garlic in jars has less flavor than fresh garlic. Use only fresh cloves or dried vegetable, don't be tempted by the prepared, peeled cloves in the store! Dried garlic is just as good as fresh garlic because it is full of flavor and perfect for fried dishes, which means there is always a place for it in the professional kitchen. All other options do not reveal the full taste of garlic and therefore do not deserve your attention if you always want to cook only the most aromatic and mouth-watering dishes.

Today I will tell you about one of the most important helpers in the kitchen - the garlic press, or, more simply, in Chinese "garlic press crusher spinning screw squeeze". I promise fresh garlic in the dough. Follow me under cut ...

Small lyrical introduction
I think I will not be mistaken if I say that we all are familiar with such a wonderful device:

And undoubtedly everyone who had to use such a contraption remembers those feelings of irritation and rage because half of the loaded lobule is trying to crawl out of all the holes not intended for this, and at best a third has turned into gruel. And now you have to get your fingers and other metal objects dirty, picking it all out, collecting it in a pile and pushing it into the crusher again. So in our family, for the time being, this wonderful instrument served until it broke from strain. To replace it, a handsome chrome-plated man with rubberized handles was purchased, which, apart from its high price, could not boast of anything else. It is in this Time of Troubles it was not easy to bring me to the site Ali, I don’t know with what hopes. This model attracted with its unexpected design, which, coupled with the low cost, prompted me to place an order, without pinning any particular hopes, however.

Characteristics
Material: plastic
Model: Q7Q31
Color: random
Size: the length in the turned out state is 145mm, the inner diameter is 25mm, the rest of the dimensions and shape can be estimated from the photo.

As of November 2016

The order was placed on December 10, 2015. The cost at the time of order is $ 1.31

information about delivery

12/15/2015 began to track, 12/29/2015 arrived for sorting in Moscow. It was not possible to restore the further route, but how long, or shortly, the order arrived to me.

As promised, in-situ test with fresh product
We take such a clove of garlic

We squeeze all the juices out of it

There's a void inside

As you can see, the amount of product at the exit is colossal. This is what every self-respecting garlic press should do, isn't it? :)

We wish you all successful culinary success!

I plan to buy +33 Add to favourites I liked the review +30 +68

How to prepare such unusual delicacies that will add variety to the menu and allow you to enjoy an incredibly exquisite taste will now be discussed.

Garlic Jam - Spicy

You will need:

Garlic - 500 gr.
Water - 100 ml.
Orange - 1 pc.
Lemon - 1 pc.
Sugar - 200 gr.
Cinnamon - 1 tsp.

Recipe:

Garlic is peeled, washed and chopped using a meat grinder or blender.
and the lemon is peeled, washed, the zest is rubbed on a grater, and the juice is squeezed out of the fruits themselves.
Chopped garlic, sugar, water, cinnamon, zest and juice and orange are mixed in a saucepan and left for 12 hours.
After the specified time, the mixture is brought to a boil and cooked over low heat for about half an hour.
Ready jam is packaged in clean jars, covered with lids.
Store in the refrigerator.

Important: Despite the fact that the ingredients of the jam are heat-treated, it is called medicinal. To increase immunity, use 2 teaspoons 3 times a week.

You will need:

Garlic - 4 large cloves.
Chili peppers - 4 pcs.
Coriander seeds - a pinch.
Cumin seeds - a pinch.
Cilantro - 1 large bunch.
Olive oil - 75 ml.
Juice of half a lemon.
Salt to taste.

Recipe:

Cumin and coriander seeds are fried in a dry frying pan.
The chili is washed, cut in half, and the seeds removed.
Garlic is peeled and washed.
Mix garlic, chilli, fried cumin and coriander seeds, cilantro and grind everything with a blender.
Add lemon juice, salt (to taste) to the resulting thick paste, mix well, transfer to a sterilized jar and pour olive oil on top.
Store in the refrigerator.

Harissa pasta is served as a seasoning for meat and rice dishes.

You will need:

Garlic - 1 kg.
Vinegar 9% - 200 ml.
Soy sauce - 800 ml.

Recipe:

Garlic is peeled, washed, placed in a clean jar and poured with vinegar. If there is not enough vinegar and it does not cover all the garlic, add water. Close the jar with a lid, put it in the refrigerator and leave the garlic in the marinade to infuse for a week.
After the specified time, the marinade is drained, and the garlic cloves themselves are transferred to sterilized jars, filling them up to half the volume.
The soy sauce is boiled for 10 minutes, cooled and the jars of garlic are poured to the top, after which they are rolled up.
Store the workpiece in a cellar or refrigerator. The snack will be ready about a month after cooking.

Important: You can serve not only the garlic itself, but also soy sauce to the table.

You will need:

Garlic - 1 kg.
Water - 500 ml.
Wine vinegar - 300 ml.
Sugar - 200 gr.
Salt - 20 gr.
Bay leaf - 5 pcs.
Black peppercorns - 5 pcs.
Allspice peas - 2 pcs.

Recipe:

Peel the garlic, wash it, put it in a saucepan and pour it over with boiling water so that the water completely covers the garlic. Leave to infuse for a day.
After the allotted time, the water is drained and the garlic itself is laid out in sterilized jars, filling them to the top.
A marinade is prepared from wine vinegar, sugar, salt, bay leaves, black and allspice, brought to a boil and immediately poured with garlic, filling the jars to the top.
The cans are rolled up, allowed to cool and stored in a cool room.
After a week, the garlic will be ready to eat.

You will need:

Garlic (large heads) - 3 pcs.
Lemons - 5 pcs.

Recipe:

The lemons are thoroughly washed and cut into large pieces together with the peel.
Garlic is peeled and washed.
Lemons and garlic and mince with a food processor or meat grinder.
The mass of garlic and lemons is transferred to a 3 liter jar, filling the missing volume with water. The neck of the can is tied with gauze and left for 4 days.
After the specified time, filter, pour into clean bottles.
Store in the refrigerator.

Important: Tincture of garlic and lemon is taken to strengthen immunity (1 tbsp. Spoon in the morning on an empty stomach) and cleanse blood vessels from cholesterol (50 ml each in the morning on an empty stomach).

You will need:

Garlic (large heads) - 4 pcs.
Lemon - 1 pc.
Parsley greens - 1 large bunch.
Salt to taste.

Recipe:

Garlic is peeled, washed and chopped using a meat grinder or blender.
Parsley is washed and also chopped using a blender.
The lemon is washed, wiped dry and the zest is grated, and the juice is squeezed out of the fruit itself.
Add parsley to the chopped garlic and mix well.
Grated lemon zest and its juice, salt are added to the resulting mass and everything is thoroughly mixed again.
The finished seasoning is laid out in clean jars, covered with lids.
Store in a cool place.

Important: You can make the Italian Gremolata seasoning even more spicy and interesting in taste by adding a little basil or lemon to it. Use the seasoning as an addition to various sauces, meat, vegetable, fish dishes, cheese snacks, sandwiches, etc.

You will need:

Garlic (large) - 2 heads.
Vinegar 9% - 400 ml.
Sugar - 800 gr.
Fruit liquid pectin - 90 ml.

Recipe:

The heads of garlic are divided into chives, peeled, washed and chopped in a blender, adding half the volume of vinegar there.
The resulting garlic paste is mixed with the sugar and the remaining vinegar and brought to a boil over low heat, stirring frequently.
As soon as the mass boils, pectin is poured into it, mixed well and cooked for about 1 minute more.
Hot (straight from the fire) jelly is poured into sterilized jars and rolled up.

Secrets of garlic preparations

To clean the garlic quickly and easily, fill it with warm water for 20-30 minutes. Then rub the cloves between your palms - the husk will easily come off by itself, without additional effort.
For the preparation of sauces, pastes and various dressings, you can use garlic that is not suitable for a long time, for example, slightly spoiled.

The topic of garlic blanks can be continued indefinitely) I hope that you will supplement this modest selection with your favorite recipes)