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Path: utzoo!watmath!clyde!bonnie!akgua!sdcsvax!sdcsla!clark
From: clark@sdcsla.UUCP (Clark Quinn)
Newsgroups: net.cooks
Subject: Re: Pressing Garlic
Message-ID: <816@sdcsla.UUCP>
Date: Wed, 13-Mar-85 16:01:14 EST
Article-I.D.: sdcsla.816
Posted: Wed Mar 13 16:01:14 1985
Date-Received: Fri, 15-Mar-85 05:43:00 EST
References: <955@dual.UUCP> <1063@decwrl.UUCP>
Organization: U.C. San Diego, Cognitive Science Lab
Lines: 32

> I have a very simple way of pressing garlic. I peel the clove, lay it on
> my cutting board (the side labelled "G") and WHACK it with the side of my
> cleaver. 
> 
> 	-- Charles

In a chinese cooking course I took when I lived in San Francisco, we were 
taught an interesting way to *peel* garlic that is similar to above.
First, you WHACK the garlic clove so that it is slightly crushed.  Then you
soak it in some water (or hold under running water) for a bit, to chill it
(and, I guess, soak it).  This leads to a much easier-to-peel clove of 
garlic, the skin just slides right off.  It seems like extra work, but it
really is not.  Then you can chop, press, or whatever, to your hearts content.

In response to the posting that suggested pressing with the skin on, I would 
be afraid of, 1) getting skin pressed through, and 2) not getting all the
good garlic pressed through.  

One question: in the same chinese cooking course, a couple of the students
had (different) methods for getting garlic smell off of the fingers.  One
of them seemed to work very well.  The only problem is, I can't remember 
what it was.  Suggestions? 

-- Clark


 Clark N. Quinn
 Institute for Cognitive Science C-015
 University of California, San Diego
 La Jolla, California 92093
 (619) 452-2541 (UCSD): (619) 481-0952 (Home)
 {ucbvax,decvax,akgua,dcdwest}!sdcsvax!sdcsla!clark  OR  clark@nprdc