Dealing with hassles of preparing Garlic, ginger... things you need almost everyday (ingredients, restaurants)
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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).
I cut a ginger root into small pieces and freeze them in a bag. I pull one out when I need it. The pieces thaw quickly, and because the texture has changed by being frozen, it's easy to squeeze all the juice out with my fingers. I just squeeze it straight into the pan. If you want small pieces of ginger in your food, this wouldn't work. But if you just want the fresh ginger flavor, it works very well!
First, you will need a glass, 15 minutes before preparing any fresh ginger or garlic,
you will need 4 olives...place them into the glass and
pour some iced Ketel One...
3 ounces should be enough....put some Diana Krall on ...after 15 minutes you will be ready to prepare the fresh garlic and ginger.
First, you will need a glass, 15 minutes before preparing any fresh ginger or garlic,
you will need 4 olives...place them into the glass and
pour some iced Ketel One...
3 ounces should be enough....put some Diana Krall on ...after 15 minutes you will be ready to prepare the fresh garlic and ginger.
LOL, or any other task you have been dreading!
Honestly, after watching Diners, Drive-ins, and Dives for years, it dawned on me that they almost NEVER mince raw garlic in restaurants. They use granulated garlic almost exclusively. So, I bought some granulated and I don't worry about mincing garlic, unless it's for salad dressing or something where raw garlic is best.
Even Guy Fieri on his cooking show said you get more flavor by just CHOPPING the peeled garlic glove up roughly rather than mincing it anyway.
As far as ginger goes, I don't like it, but if you can find a granulated form, it's probably fine for most cooked dishes.
And as suggested, a nice libation on the side while cooking, does seem to take the drudgery out of some of those dreaded cooking tasks! Cheers!
Soak the garlic cloves in hot water first then the skins peel off so easily.
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