SC - Peeling garlic and chopping onions

[Elaine Koogler]

Also VERY handy for making the lovely garlic concotion that I spoke of in a post
several weeks ago, bagna calda!

Kiri

Philip & Susan Troy wrote:

> > Date: Tue, 18 Apr 2000 11:59:42 -0400
> > From: "Casey  O'Donovan" <DO26 at cornell.edu>
> > Subject: Re: SC - Peeling garlic and chopping onions
> >
> > Greetings,
> >
> > A good solution to the garlic issue is to purchase it pre processed. A good food
> > purveyor should be able to provide you with garlic, processed in many forms and
> > sizes. Often chopped garlic comes in oil or water and you can then portion it
> > out as you see fit. The cost is more that buying the cloves yourself and
> > processing them, but you make up for the cost with the time that you save.
>
> Ordinarily I'm a big fan of time-saving conveniences "all other things
> being equal"...
>
> However, in the case of the bottled garlic, for my purposes it would
> depend on the usage. To me, it does taste of the citric acid and/or
> other preservatives added, and also tastes slightly cooked, presumably
> because, well, it is. There might be some uses for such a product, say,
> a red-wine marinade for beef, or the Colored Garlic Sauce in Platina,
> both of which are somewhat acidic and cooked, but I wouldn't use it for
> everything I'd use fresh garlic for.
>
> On the other hand, I can wholeheartedly recommend the nifty jars of
> peeled garlic cloves, usually about a gallon size, that I sometimes see
> in restaurant supply and wholesale stores. They're raw, or maybe
> pasteurized, but definitely not as cooked and soft as the chopped stuff
> in the little jars. Then, of course, you still have to chop it, so it
> has its disadvantages, too. But I always buy a jar for making garlic
> confit for Christmas, a wonderful and childishly simple preparation that
> never fails to please garlic lovers.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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