Garlic - crushed or sliced?

[RWebb]

Should you slice garlic without crushing it?

Or crush the garlic first?

and why?

[masraum]

crush.

As I've heard/read it, there are chemicals in garlic that need to combine for maximum effect/flavor, and the best way to make that happen is by crushing.

[Bill Douglas]

Crushed, so the fibre of it is broken and the flavours can burst forth

Hehe, I love garlic.

[L8Brakr]

I usually just buy it in the jar........already minced.....

I know, I know...

[Bill Douglas]

Originally Posted by L8Brakr

I usually just buy it in the jar........already minced.....

I know, I know...

What would your mother say!



I know what my mother would say "Buy the jar Son, and tip half of it in."

[LWJ]

Cut the end off
Crush with side of knife
Peel
Chop/mince.

[javadog]

It depends on what you’re doing with it.

[cabmandone]

I put it in an oven, roast it, and put it on bread like butter..

[flatbutt]

Originally Posted by cabmando

I put it in an oven, roast it, and put it on bread like butter..

My man! Do that along with some red bell pepper then place it all in a jar of olive oil and you got some bread dipping goodness.

[cabmandone]

Originally Posted by flatbutt

My man! Do that along with some red bell pepper then place it all in a jar of olive oil and you got some bread dipping goodness.

Well! Looks like I know what I'll be doing this weekend!

[rusnak]

crushed if making a tapenade, but sliced if making a sauce. I like to bite into the little chunks of garlic.

[TimT]

It depends

https://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html

[herr_oberst]

It depends. I usually just crush it in a press, but sometimes I mince it fine and sprinkle it over steamed green beans or french fries, and for mashed potatoes I'll throw a half-dozen or so peeled cloves into the pot and boil 'em up with the spuds. Too much is never enough.

I'm way too impatient to slice it the way it needs to be sliced for sauces which is Sicilian style.
So thin that it's translucent. Hint, use a razor blade....

[flatbutt]

Originally Posted by herr_oberst

It depends. I usually just crush it in a press, but sometimes I mince it fine and sprinkle it over steamed green beans or french fries, and for mashed potatoes I'll throw a half-dozen or so peeled cloves into the pot and boil 'em up with the spuds. Too much is never enough.

I'm way too impatient to slice it the way it needs to be sliced for sauces which is Sicilian style.
So thin that it's translucent. Hint, use a razor blade....

and keep the heat low, take your time drink the wine.

[chrismorse]

Slice baguette lengthwise, pop into toaster oven.
While toasting, crush several cloves and warm in Mic with butter.
Pull bread out, (lightly browned).
Ladle garlic gutter over toasted baguette,
Heavily sprinkle quality grated/shaved parmesan cheese.
Pop back into toaster oven untill parmesan is melted,

Pour favorite beverage,

:-) chris

ps, I tried this garlic butter and parmesan cheese on old tennis shoes and it was still marvelous. (I too have a weakness for the noble herb),

PPS haven't been molested by vampires since daily ingesting the above rapture, (baguette preferred)


PPS: The only way to top this is to pack a healthy dose of Dungeness crab under the parmesan before final toast.

Can anyone top this??? Orgasmic doesn't begin to describe this.

[RWebb]

Speedy Kitchen, Garlic in a Tube - Food Gypsy.

[dafischer]

Nyet.

[Nostril Cheese]

Gar-lique

Issa good

[dafischer]

Not inna tube.

[cstreit]

I’m a unapologetic crusher