jennyema
Chef Extraordinaire
You are very right that way. It’s a smasher but doesn’t make sense for a single clove.
I meant with a knife.
Got a Lot of Garlic?
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I meant with a knife.
OP
OP
I have smashed and then chopped/minced and the sprinkled the salt and dragged my knife to make a paste. It works fine in that order. I'm not trying to turn the whole clove into paste before I chop it up. I don't try to smash the whole thing to paste straight from whole clove.
OP
OP
Actually, at first when I gave up whacking the garlic with the knife, I copied Julia Child's method. She would lay the garlic on the cutting board. Then, she would put the chef's knife flat on the garlic and give it a good whack with the side of her fist. I did that until the day I got too enthusiastic or something. I managed to open a two inch long break in the skin on the side of my fist. I did it with the not-sharp, fat side of the Henckels chef knife.
Sometimes I don't even peel them... I do rinse directly after use.
Only once did I take it further to make a paste but didn't find a big difference. So if you still want a paste, easy enough at this point to add your salt and press away with the side of your knife.
Actually the garlic press I have also has a cherry/olive pitter as part of the handle. Couldn't find a picture of one.
Linda0818
Head Chef
I used to have one of those. But it broke and I just never bought another one. Usually I just slice the cloves, then go to town on them with my chef knife until they're chopped coarsely or fine, depending on how teenie I want the bits.
Linda0818
Head Chef
Oh dear. How did you manage that one???
Maybe I'll just stick to slicing and dicing
My knife is a Henckels too (I may have already mentioned that, but I can't recall). I love it. Sliced into a big cantaloupe the other day and it barely took any effort at all, when before I bought that knife, I would struggle just trying to get the other knife I always used down into the rind. But with my Henckels, *whoosh*, melon open.
OP
OP
Yes, you did mention that you use a Henckels. It was why I bothered to mention it.Oh dear. How did you manage that one???
Maybe I'll just stick to slicing and dicing
My knife is a Henckels too (I may have already mentioned that, but I can't recall). I love it. Sliced into a big cantaloupe the other day and it barely took any effort at all, when before I bought that knife, I would struggle just trying to get the other knife I always used down into the rind. But with my Henckels, *whoosh*, melon open.
How I did it? Look at the thickness of the spine of your chef's knife. It's because there is enough thickness to that spine that when skin hits that edge hard, it's not so good for the skin.
