Quote:
Originally Posted by beppe
Not if you clean it with a scotch towel or a plain tissue. I usually deploy it (KK give me hell) whole. But if I want to disperse it, I squeeze it down with the flat of the knife and then slice it, or dice it.
A very gooky but effective thing is to squash it with knife, put a pinch of gros sel on it and with flat of the knife make a paste of it.
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I generally don't use garlic pressed or squeezed or squashed because I find the flavour too strong - but perhaps they are get milder from being preserved in oil. I love baked garlic or whole cloves that have been boiled and then slowly simmered in oil.