< Kaijuche
Poached Pear Ice Cream >

Just Whack It: On that note, we turn to food. (I'm posting a lot of entries today partly because I'm testing new NewsBruiser features that take effect when you post an entry.) I've tried a bunch of plastic devices that are supposed to help you crack the skin off garlic cloves. I say they are all useless.

The worst ones are flat and you're supposed to wrap it around garlic and push down. This is really aggravating because it takes too long to set up. The better ones are cylindrical and you put the garlic inside and push down. This is better. But what you should actually do is just whack the garlic glove with the flat of your chef's knife. You're already using the chef's knife, and you'll have to wash it anyway. So save yourself some trouble.

On cooking shows they place the flat of the knife against the clove of garlic and press down gently, putting their fingers in the most horrible danger. I do not know why they do this, because it can't help them avoid lawsuits. I was always afraid to follow their example, and to avoid doing so I kept buying garlic-clove-cracking devices, but now I say: just whack it.

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