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Finger tip odor? In kitchen stores they sell a thin small stainless steel square...
like 2"x2". Use it like a bar of soap and water...OR, haha, just use a stainless steel spoon
and water, rubbing your finger tips...try it you'll see.
Of course, no one trusts me now...lol!
I wonder how many people buy those forgetting that they probably have a stainless steel sink?
I just rub my hands on my sink while washing up. No more smell.
Somethings like garlic and gingers are needed for the cooking almost every day. It's much of a hassle to peel and cut them every time you need them; on the other hand, storing the peeled and cut pieces for days will lose their freshness. What's the best way to deal with the hassles? (Yes I know there are ways to peel garlic easily like shaking them in a big bowl, but I've tried that and it's still not very convenient).
Have you considered widening your culinary horizons? There have to be hundreds of thousands of interesting meals that contain neither garlic nor ginger. It's a new world, you don't need to kill your palete with daily doses of garlic and ginger anymore just because it is traditional.
Every summer we used to attend the Gilroy Garlic Festival just to enjoy the smell of all that roasting garlic. You can smell it from miles away on the freeway. Anyway, many of the garlic growers in the area have gone out of business because of the chinese imports so we grow our own. We have some hanging to cure on the patio this morning. To make the bulbs larger when growing your own, be sure to cut off any flowers that start on the stems as it robs the bulb of energy. When ready to use, just give them a good smash on the cutting board and chop a little.
To avoid imported garlic at the market, turn the bulb over. The government requires the root end from imports be chopped down so any bulb with the root hairs still attached is American grown.
I buy jars of minced garlic and grated ginger. Try them...you'll never know the difference.
Agree. I don't know about the ginger, I have never seen minced or grated ginger for sale, but minced garlic is almost ubiquitous. I've been using it for years. Trader Joe's sells whole peeled cloves, but I have never tried them. I peel ginger with a teaspoon (works better than you think) and grate it with a small grater made for that purpose, grates garlic cloves too. The only time I need grated ginger is when I do stir fries, and I have only been doing those for a month or so now. I'm getting to the point where my wife and friends say that what I serve them is better than anything they have eaten at their favorite take-out places. I think they are being sincere!
I'd prefer whole peeled cloves, especially when making sauces.
Quote:
Originally Posted by Leisesturm
I'm getting to the point where my wife and friends say that what I serve them is better than anything they have eaten at their favorite take-out places. I think they are being sincere!
It just takes practice. Once you get your recipes down, there's not much point in going to a Chinese restaurant, unless you're looking for something special.
I make a wicked Oyster Sauce, and my Sweet & Sour and Sesame Sauce is better than what you get in restaurants.
I use so much garlic that I can mince it in no time whatsoever. I just smash the unpeeled garlic with the flat of the knife, remove the papery cover, and mince away.
Quote:
Originally Posted by jonesg
Dunno, its takes just a few seconds to peel garlic and ginger. I don't see the hassle.
Same here. When peeling and chopping garlic seems that difficult, I make a sandwich or scramble some eggs instead.
Quote:
Originally Posted by Mircea
I buy jars of minced garlic and grated ginger. Try them...you'll never know the difference.
I don't know about the ginger, but I tried pre-minced garlic in a jar once. Just awful.
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