How to Slice Garlic

Crushing or Mincing Garlic releases more essential oils than just slicing the Garlic. The more oil released, the stronger the flavor. Cooked Garlic has a much softer and sweeter flavor than raw Garlic, which can have a bit of a bite if too much is used.

Step1
Step 1: Peel the Garlic cloves. (See Here)

Step2

 Step 2: Trim off the end of the Garlic clove, being careful to cut off as little as possible using the tip of a Paring Knife. (These green shoots often have a bitter, unpleasant flavor.) 

Step 3:  Cut the Garlic cloves base lengthwise, one or two slices, this will give some stability to the Garlic Clove  if necessary.  

Step4 (Coming Soon)

Step 4: You can Use a chef’s or a paring knife, with the Claw Method. (See Here)

 Put the peeled clove on its flattest, most stable side, and slice away.

We usually start slicing our Garlic from the root end, working our way toward the tip, but this is really a matter of personal preference. When you've sliced about Three quater through the clove (or Near the end), it's a good idea to roll the clove over to the flat side for a more secure grip as well as stability, and then finish it off.  

Step5

 Step 5: As you slice, hold the Garlic clove carefully with your fingers, to keep it from moving around.

Take your time and cut slices as thick or thin as you want them to be. 

Tips:

1. If slicing multiple Garlic cloves, peel them all (and remove all the green shoots as per above) before you start slicing.

2. You can use a Garlic Mandolin or any Mandolin, or even a Grater Type Ribbon (either Medium or Large) if your knife skills aren't that great.

 Some People even uses Razor Blade (as seen in the movie Goodfellas), I will not argue on any methods that’s not the purpose of this blog.

3. If you usually crush the clove keep in mind that it's difficult to slice afterwards, so resist the temptation to smash here.  

Personal NOTE:

There is other method for Slicing Garlic, i do not mentioned them in this post as they damage Garlic Clove hence defeat the purpose of Slicing it, better Chopping or Crushing it then.

The question today is: Why would I troubles Myself slicing the Garlic?

How to Chop Garlic

Chopping Garlic should be a quick process to ensure it doesn't oxidize and take on bitter flavors. The quicker you chop, the more likely you'll be to avoid the strong smell of Garlic that fingers and cutting boards often take on after Garlic has been chopped

You could chop all the Garlic and store it in a sealed container with olive oil. This way it is always ready for any recipe immediately. Also, the infused oil can be brushed on your bread for amazing Garlic Bread. This method is simple, quicker, and developed to work well with all sizes of Garlic Cloves, the down side to it, is simply the quantity You could do at a time.

 

 

• Once you have a peeled Garlic Clove, (Please see Here) cut it into two lengthwise, then remove, discard any green shoots. (These green shoots often have a bitter, unpleasant flavor).

 

 

• Place an individual Garlic Clove with the flattest side down on the cutting board. hold Your Chef knife Upside down as shown above.

 

 

• With Your blade slightly inclined just slice into the clove while holding it firmly with your other hand.

 

 

• Holding firmly with your other hand will help with big clove as they may split. (See Here under The Claw)

 

 

• Continue to finish the mincing, (Please see Here).
Put the knife on the side of the Garlic furthest from yourself. Position the top of the blade so that it sits under your hand with the blade lining up to the middle of your fingers. Keep your hand firm and steady; your thumb should be out and away from the blade. With quick chopping movements, raise the handle of the blade up, and then down into the Garlic.

 

 

• Repeat this step over and over again; chopping different areas of the Garlic, until the Garlic has reached a size you are happy with.

 

A little Garlic makes everything better!

 

Personal NOTE:

 

There is other way to chop the garlic, that i did not mentioned in this post as they either damage Garlic Clove or are to time consuming to my liking.

 

The question today is: Do I need a Food Processor?

 

How Many Kitchen Knives Do We Really Need at Home?

I’ll try to cut through the junk here (pun intended & easy)! Seriously i'll do that in two parts.

The short version one You will find it hereunder, and for the in depth version that i will be adding later.

Basically all You need is 3 Knifes, to my understanding of Home cooking that is.

1) Chef’s Knife (or Santoku, Vegetable knife, anything comparable).

 
2) Paring Knife (non serrated, preferably around 10Cm Blade).

 
3) Bread Knife (or any comparable serrated blade, preferably around 20Cm Blade).

That’s all will You ask?

Well, here we are speaking about knife only, but one thing You will need absolutely is a Pair of scissors. Also a rode, to Hone Your Precious Knifes, and there You see this is different from sharpening them.

Now You are confused are You? Not to worry ill discuss both methods later on.

 Well then Honing is simply put, to adjust/ realign the edge of the blade using a rode. Now this is where misunderstanding start, as the rode is commonly called a Sharpening Steel among other names. 

 
While all the above is true, do note that in Asia, as far as I know they Use only one knife to do all their preparation. This isn’t me trying to confuse You but it is a fact that the Chinese Chopper is the only thing they need. Knowing that the budget, the cooking as well as the presentation is different from other Westerners, it makes sense to me.

That is all for the short version!

Personal NOTE:

You may find the in depth a bit lengthy as the amount of information's is overwhelming. do not be discouraged as I won't us all.

The question today is: Why so many?

Introduction.

Well the hardest is to get started, right? Well, I hope it was, as I do find the writing being another obstacle. Let me tell You why, English isn’t my mother tongue for one then I am much more the hands on type being an Ex-Chef, for whatever does that mean anyway.
  
I started this blog as a platform designated in filling the gap if I can, in between the Know how and the people who are inspire to know more than just following blindly there recipes. With what I hope it would also be a spark in the better understanding why some recipes will do better compared to others for example as why it is better to have some honey than just plain sugar in some preparations, why/ how to organizing your work flow better and doing it, or even how to hold properly there utensils.
So, without further a due let me start with knife holding:
 When it comes right down to it, the best way to hold your chef's knife is the way that feels the most comfortable to you. 
But if you're looking for a little more control and speed in your cutting, here's how!
There are two basic grips: the handle grip, and the blade grip. If you've only ever been using the handle grip, give the other one a try—you may find your cuts improving dramatically. There's not much more to say , so I'll depart from usual form and cut myself short.

·    The Handle Grip,
 With the handle grip, your hand is completely behind the bolster on the handle itself. It is generally used by beginning cooks, or cooks with exceptionally small hands. It’s comfortable, but offers only limited control when doing precision knife work.

 ·    The Blade Grip,
 The blade grip is the preferred grip for more experienced cooks. Your thumb and forefinger should rest in front of the bolster directly on the blade. It’s a little intimidating, but it offers much better control and balance. This grip may be difficult and/or uncomfortable on cheaper stamped knives that don’t have a bolster.
 The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife. While beginners find that this takes some getting used to, it definitely provides extra control over the blade.
 ·         The same grip from the opposite side.
The index finger is wrapped fully around the blade. The index finger and thumb should be opposite each other on either side of the blade while the remaining three fingers are sort of loosely curled around the handle.
 Note that you should be gripping the knife mainly with the thumb and forefinger. If you find that you're tightly clutching the entire handle of the knife, just relax and loosen up. With practice you'll get used to this grip, and soon any other grip will feel very unnatural.

·         Secure the Food With the Guiding Hand
 Now that your knife hand knows what to do, teach your other hand what to do. Your non-knife hand is called your "guiding hand," and its job is to hold the food to keep it from sliding around on the cutting board. This puts it in a uniquely dangerous position. With the knife blade flying up and down, you need to keep those fingertips tucked safely away, while still being able to firmly hold the food.
 The grip shown here is called the "claw grip", by keeping the fingers curled inward and gripping the food with the fingernails, the fingers stay out of harm's way. The side of the knife blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board.

·    The Claw
 Using this method for cutting foods, always place the item in a stable position, preferably with a cut surface flat against the cutting board. Guide the knife blade against the food with your free hand. Protect your fingertips by curling those inwards; the thumb will help you in holding and to drive the ingredients from the back while using your knuckles to guide your knife.
 ·         Alternate Claw Grip
 In this modified version of the claw grip, the first knuckle of the guiding hand rests flat on the food product, with the fingers again curled inward safely. And this time the knife rests against the second knuckle rather than the first.
 Each of these claw grips is acceptable, so use whichever one you feel comfortable with.

·         Mincing 
A fine mince requires the use of your two hands. Hold the handle with your hand completely behind the bolster on the handle itself. Place the tip of your knife on the cutting board and hold it in place with your free hand, always remember to keep Your free hand flat on the edge of the knife carefully aligning your thumb to it. Rock the blade up and down to reduce herbs or anything else to a fine mince. (The purpose of holding Your free hand flat is solely for safety purpose, just in case the knife slip flat, trust me when I say that you could cut off your thumb if not careful)

Personal NOTE:

  What also stroked me is the food poisoning in 'World's Best Restaurant' where Customers was hit by Vomiting and Diarrhea Outbreak:

 Noma Restaurant in Prague, known for experimental ingredients such as ants and fermented grasshoppers, has been voted winner of The "S. Pellegrino and Acqua Panna World’s 50 Best Restaurants" in 2010, 2011 and 2012.

 This is happening even in the best restaurant, The Two-Michelin-Star restaurant at €200.00 per Head, in the Year 2013, common guys! Apparently this is due to a not good enough internal procedures, as well as a Sick employee who has not been treated, and tested properly.

 Do You remember In 2009 British Chef Heston Blumenthal, was forced to close his Three-Michelin-Star restaurant The Fat Duck for around three weeks after hundreds of guests became ill.

 All this above to ask this question: Who is to blame?