Anyone want some garlic chopping?

[mrs quoad]

i'll do it with my nifty new garlic choppyuppy gadget



isn't it ace! I love it.

d
HAMSTER WHEEL

OF DEATH​

 

[Kanda]

^^^^

That's Kanda, that is

 

[madzone]

It's not that bad He's a legend. And you're my favourite person today so I wouldn't be nasty to you.

 

[Vintage Paw]

What's wrong with garlic puree from a squeezy tube?

 

[Kanda]

What's wrong with garlic puree from a squeezy tube?

What if you grow your own Garlic?

Fresh garlic is cheaper too isn't it??

 

[madzone]

There is no romance in your soul, VP

 

[Vintage Paw]

I found somewhere that did this fuck off massive jar of garlic puree, and it was much nicer than them tubes you get in the supermarkets, but Mr VP managed to smash it over the kitchen floor a couple of weeks ago. It right stank. The cat wouldn't go in there for ages.

Ready-squished garlic ftw.

(I have also been known to use ready-diced frozen onions.)

 

[madzone]

I'd like to know what they add to that minced/pureed garlic to make it safe. I used to puree loads of garlic with olive oil and salt and store it in the fridge but apparently it can cause botulism

http://www.nytimes.com/1989/05/03/garden/eating-well.html

 

[Vintage Paw]

Meh. You're more likely to die of flu.


... wait

 

[Herbsman.]

I'd like to know what they add to that minced/pureed garlic to make it safe. I used to puree loads of garlic with olive oil and salt and store it in the fridge but apparently it can cause botulism

http://www.nytimes.com/1989/05/03/garden/eating-well.html

It's more than likely to be some sort of acid. If I remember rightly a pH level of 4.6 or below is enough to keep botulism at bay.

It's possible that the garlic may have been heated to a high temperature for a few seconds too, to kill any botulism spores.

Given that you added salt to your puree and kept it at a low temperature, you were probably at a pretty low risk. Some lemon juice might have helped, safety wise not flavour wise.

 

[pigtails]

oooh

Ditto!!


Might just have to purchase one of those!

 

[tarannau]

I'm currently working at the Grand Designs expo at Excel which boasts an awe-inspiring range of highly useful and not at all drawer-clogging assortment of easy chop and garlic press devices. It's landfill in waiting in the main

I can't really speak mind - people give me kitchen devices as presents and my drawers are filled with useless crap, like pineapple peelers/corers that I must have used once at most. I still reckon that with a decent knife I'll outspeed most of these devices,easily so if washing up time is taken into account. If I could get the hang of the Chinese cleaver smash and serve garlic attack consistently I'd be sorted.

 

[Fried_chicken]

do it the goodfellas way, with a razorblade.

 

[tarannau]

Silly Italians. They should just use a sharp knife like everyone else. It's like a razor blade with an ergonomic handle.