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Garlic Puree

Discussion in 'La Cuisine' started by Stretch, 21 Aug 2018.

  1. the_r_sole

    Mobster

    Joined: 25 Aug 2010

    Posts: 2,978

    yeah, these are great - was very sceptical until I got one as a present now it's used all the time
     
  2. robj20

    Sgarrista

    Joined: 9 Apr 2007

    Posts: 9,222

    I use a mini food processor, was from Aldi.
    I do tend to process about 10 bulbs of garlic at a time.
    Freeze it in 2tbsp portions of garlic and ginger.
     
  3. Psycho Sonny

    Caporegime

    Joined: 21 Jun 2006

    Posts: 33,972

    it literally takes 10 seconds to throw some ginger into a food processor and whizz it up. i leave skin on. the wife will run a peeler over them if she's doing it.

    so i don't see the point in buying frozen. when you can have fresh within 2 minutes.

    garlic is a bit trickier as you need to peel it. you can use 2 metal bowls to rattle the skin off them in seconds. or a rubber roller to get the skin off quick. again it takes 2 mins to make some. i don't see why anyone wouldn't use fresh.

    i find they are okay but their motor does go after a couple of years. i can usually smell burning off them when making pakora sauce, etc. they are okay for garlic but onions and ginger can be tough. may need to throw in some oil to help it or chop them up a bit before throwing them in so it's not as chunky.
     
  4. Stretch

    Capodecina

    Joined: 14 Feb 2004

    Posts: 12,365

    Location: Peoples Republic of Histonia, Cambridge

    Mind arrived yesterday. Obvs couldn't resist trying out right away. One large bulb, large chunk of ginger, and a single chilli seem to bend well. It's larger than I thought though. It probably would just about blend smaller amounts but you'd have to keep opening it up and mixing the chunks back in. Opening is a pain as it has a seal for blending liquids.

    I did add some oil, which helped.

    Fingers are still smelly this morning. I think I'm just going to have to accept defeat on that front.

    All in all I'd give it a 6-7/10
     
    Last edited: 23 Aug 2018
  5. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 11,687

    can't see why ? only the the de-skinning when you're interacting... i'm sure it would impregnate a spatula though, emptying fp bowl.
    (have some wooden spoons that are strictly savoury)

    .. if it something like a chilli where have not got the food processor on ... then creates Δ washing up, no ?, so may need multiple tools
     
  6. Stretch

    Capodecina

    Joined: 14 Feb 2004

    Posts: 12,365

    Location: Peoples Republic of Histonia, Cambridge

    Yes, the deskinning. I used the bash about in a bowl method and some of the larger cloves split slightly.
     
  7. JoeF1

    Mobster

    Joined: 12 Jun 2012

    Posts: 3,923

    Location: West Yorkshire

    We have a fancy little plate/dish that is rough that you rub the garlic clove on. Makes it into a paste. For the life of me, i have no idea what its called. Googled 'Garlic Rub Plate' :D
     
  8. Avenged7Fold

    Capodecina

    Joined: 12 Sep 2012

    Posts: 11,709

    Location: Surrey

    If you are trying to avoid smelly hands, try a mechanical grater for things like ginger and garlic. I dont mind getting my hands dirty but a mechanical grater is handy for all manner of things.
     
  9. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 11,687

    usually use the sharpest of vegetable knives on a chopping board to deskin. ... after two ends are chopped not to finnickety.
    suspect that fresher EU garlic, may de-skin easier , apparently most supermarkets (what I use) have platinum card chinese



    you supposedly leave skin on .. can't see how skin residue would not impede a garlic press from successive cloves

    Those plates/dishes will be smelly, and both this and the 'mechanical grater' (do you really have one ? look at size) will have a lot of waste
    ... lol a garlic clove is 25p asda someone must be getting rich ?
     
  10. Marvt74

    Capodecina

    Joined: 20 Feb 2004

    Posts: 14,741

    Location: Higher Walton

    My wife bought herself some of those disposable latex gloves for this. Might be worth a try if it bugs you this much. Box of 100 is pretty much nothing.
     
  11. Stretch

    Capodecina

    Joined: 14 Feb 2004

    Posts: 12,365

    Location: Peoples Republic of Histonia, Cambridge

    Whilst I'm sure the garlic paste is lovely, it seem like stinky fingers armageddon.
     
  12. Psycho Sonny

    Caporegime

    Joined: 21 Jun 2006

    Posts: 33,972

    all we do is grab the plastic container thing and either rinse it out or chuck it in the washing machine. it's may need a bit of elbow grease. but it's built to come apart and be easily washable. again you're talking less than 30 seconds to clean it.
     
  13. JoeF1

    Mobster

    Joined: 12 Jun 2012

    Posts: 3,923

    Location: West Yorkshire

    Haha you're not wrong there. It was a food show buy. I usually just dice my garlic or use a folk with coarse salt on the chopping board.
     
  14. Fluke?

    Wise Guy

    Joined: 28 Mar 2006

    Posts: 1,028

    Location: South Glos

  15. arknor

    Caporegime

    Joined: 22 Nov 2005

    Posts: 37,447

    Location: Newcastle/Zurich

    whos kuhn rikon of switzerland? never seen there stuff in any shops in Switzerland amazingly


    Swiss quality is almost a MEME btw, it's designed to stop swiss people from walking across the border in to germany where everything is much cheaper

    seems most swiss people use migros own brand cucina & tavola I think it is or betty bossi which I think is a coop brand after some fictional lady used to sell cookbooks in the 50s
     
    Last edited: 25 Aug 2018
  16. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 11,687

    seems to be in the main swiss department store globus https://www.globus.ch/suche?q=kuhn ?
    ...but if his kitchen have owned one and it hasn't broken ....

    wasn't there a scandal about Swiss army knive manufacture/quality
    ... I'm more a fan of Zyliss
     
  17. arknor

    Caporegime

    Joined: 22 Nov 2005

    Posts: 37,447

    Location: Newcastle/Zurich

    ahh globus I don't think they have many stores.
    My city doesn't have one (small city in zurich kanton 360k pop or so) but I've been in the one in Zurich one time.
    I think the only department store in my city is manor
     
  18. Dave

    Mobster

    Joined: 30 Oct 2004

    Posts: 4,937

    Location: Sacramento CA

    I've always found that rinsing hands under cold water (no soap, not hot water) usually clears away pretty much all of the garlic small whenever I peel and chop garlic finely for curry. May be worth a try? (or trying a different garlic - this could be complete tosh but I assume fresher garlic has less of a linger)
     
  19. Wizzfizz

    Capodecina

    Joined: 13 Oct 2003

    Posts: 10,524

    Location: Left of the middle

    Try wetting your hands and rubbing on the metal(?) basin. That seems to remove the overally strong scent of garlic. As silly as that sounds.
     
  20. Walkerie

    Mobster

    Joined: 17 Mar 2005

    Posts: 3,925

    Location: Home

    Got a metal sink? run your fingers all over it and the smell disappears instantly :)