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Garlic stripped and pressed hard!
Author: Felipe Fought
Take the garlic clove in your hands. Remove the skin. You look at the vulnerable and ready. What to do now?
You have two options - one is old and low technology, and more hip and a little more high tech.
You can cut with a knife or use one of the many types of garlic presses. The first and natural question is - are garlic presses necessary? Well, depends on two factors. First, ease of handling of a knife and if their skills or lack thereof, they do less likely to pick up a knife. Secondly, are you that the school does not believe in the mere possession of a kitchen tool.
If you're not comfortable with a knife, garlic press, then it is useful and practical.
However, if you are a supporter of the single general purpose tool, then maybe not for you.
I can not go both ways here. Although I am not opposed to keeping the team in the kitchen to a minimum, there are times where a single purpose tool is helpful.
First, I cover how easy it is to cut the garlic with a knife and then cover presses. The knife to cut the garlic is old hash of the solution, cutting, chopping, grinding and garlic into a paste. If you want more garlic, coarsely chopped or sliced, then a knife is his first and best option. The size the desired end result is the main factor.
To get started, simply remove the skin and make sure the nail is as flat as possible, even if this means that the halved in the first place. Now that several lengthwise slices. If you want sliced, then that's it. To cut - to cross the tracks size want.
As in many foods, small cubes or thin, the more the flavor of the collection will be faster. So if something cooking kitchen long, like a tomato sauce, said to want more. This is, of course, it all depends on taste. Some people like a little stronger and more bitter punch garlic, while others prefer a lighter touch.
As for the knife used to cut the garlic, which depends on the amount of garlic is finely chopped and how. If you are chopped or cut one or two teeth and nails, then Paring knife could be used. However, if a large number of tooth or cut into cubes that can head a knife or a razor SANTOKU style.
I would be a mistake if I forget to mention the Mezzaluna knife that can also be used to cut meat or small minced.
Blade Mezzaluna generally used a plank of wood with a bowl-shaped impression on one side.
To cut the garlic, discard garlic flat as possible on the cutting board and break most of the knife (if you're not using a Mezzaluna) and then quickly begin to cut with the cut / rocker.
For me, it's the fastest way to do it, but I am comfortable with a knife, and I think you probably already have all of the knife modes. Furthermore, it is an hour less to clean later.
You can also use a flat sheet of a couple of small garlic paste for use in marinades or salad dressings. To this paste, crush the garlic with the flat of the blade. Then, using a dragging motion to continue stirring the garlic and break and the fourth in the table as a press table or scraper until the desired consistency is reached.
A knife and a cutting of timber is required to prepare a garlic. It will also be the most cost effective way to prepare the garlic, most already have a knife in the kitchen. It is also at least one store if space is a problem.
So without further ado, let's talk presses. What is the main objective? The objective is to press a tooth (s) through the device to produce a fine state. Some, like Mr. Brown, Alton, saying that the press actually break the garlic in a little attractive. Similar to what others say potato ricers do to potatoes. However, a "fine" is the result end.
A garlic press is made up of two long handles hinged at the top. One of the handles on a basket to an end with the holes in garlic, is placed. The another has a handle or free oscillation plate (piston) which is the basket and press the garlic into the holes.
Most come with a piece of plastic designed to fit in the basket of corks to the holes to help clear the remaining garlic in the basket. It is useful to have.
Presses come in different materials. Some are plastic heavy, stainless steel and some other diecast metal, coated to prevent stains and odors. The key is the key. Normally, the volume of the basket is the same size, but may vary slightly.
Before going further, I would note that this tool is based on part strength. If you have a form of arthritis or other diseases with a low influence of force or by hand, then you are using a garlic press hard. However, an accountant for a company in which the firing range body weight per dose. May remain very difficult to use, depending on the degree of discomfort in the joints.
To use a press release is quite easy. Put the tooth (s) in the basket until the end of the piston and tighten the two together and is responsible for pressing garlic harvest container. Some, like the garlic to scrape in the piston, leaving the others in that way. If a skin or not is yours; presses are designed to work both ways. I tend to skin teeth first I want garlic in my food. You may notice some garlic before the release of the garlic juice comes through the press. This is not something to worry and that some believe is a great advantage.
To ensure the longevity of the product, rinse the press as soon as possible after use. If you wait too long to clean the rest juice and garlic will be more difficult to clean.
This can cause long-term problems.
There are several companies that make garlic presses, some do not know some of you in May come in different price ranges and not all stores all brands. Here are all the manufacturer or product not listed, only I know.
If you become a frequent visitor here, is not want to go into the recommendations and advice.
However, relying solely product construction, quality materials and above the hinge of force, there are some I like more than others. Usually, you will find that these presses more efficient and last longer than others.
I think the brand Rosler be very good, easy to use. It is the most expensive of the group, but has a very strong all The stainless steel body, efficient movement and easy to clean. After that Zyliss has a very strong linkage, solid body of cast iron that has lasted and long presses easily. If I had to choose the third option would be Kuhn Rikon press. Some said it was possible to pinch fingers, but the wise use should avoid this problem.
After these three, the others fall into the same general category. They have enough work and its purposes, but probably not last longer. There is a product that presses and in the selection of "slices". The part of the press and the combination of Housework AMCO has added versatility to the dual role.
Alligator works for garlic, similar to the Cuisipro is a weight to press against the accession of tension.
About the only one that I'm not very fond of torque and styles Chef'n Garlic Genius. The extra effort to provide the same basic result does not seem necessary, but are much more difficult to clean.
For most garlic presses work as expected.
If you want to know where to buy in your area, or contact the manufacturer or local cuisine store.
"Traditional" Garlic Presses:
Rosler Garlic Press
Zyliss Jumbo Garlic Press
Zyliss Sushi Garlic Press
Epicurean Kuhn Rikon Garlic Press
GRIPS Garlic Press OXO Good
OXO Good GRIPS I-Series Garlic Press
Cuisipro Garlic Press Countertop
Amco Professional Garlic Presser / Slicer
"No traditional presses:
Genius USA Garlic Cutter
Chef'n Garlic Machine
Alligator Mini Cutter / Garlic Press
There are other products that may also "court" of garlic, but it will be part of another article. These products have the capacity for cutting other foods such as garlic. Stay tuned.
If you have any questions or for more information, visit http://www.kitchenboy.net or email kitchenboy@kitchenboy.net.
About the author:
I am a culinary training sales person who writes about cooking utensils, appliances and household appliances.
KitchenBoy.net
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