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Post by DADDY O on Apr 19, 2017 11:56:58 GMT
Garlic is not particularly fun to work with. You smell like a Greek Salad by the time you have peeled a few of them. Here's a simple trick I learned along the way.
Take your garlic and cut a small piece off of each end of the clove. Place the cloves in a metal container with a lid.....I use a small aluminum sauce pan with a lid. Then shake the living crap out of the pan making sure you hold the lid on tightly. It doesn't take long, maybe 30-60 seconds. Remove the lid, and the garlic is peeled leaving fresh new cloves to use in your recipes. Remove the garlic and toss the skins.
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Post by sherri on Apr 19, 2017 12:24:16 GMT
My man, what you need is a thermomix. You throw the whole clove in unpeeled, put it on blitz for about one second and it is pulverised so small you can hardly see the pieces.   |
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Post by sherri on Apr 19, 2017 12:31:27 GMT
That wasn't a garlic in the thermie, it was making stock. Not at my house, at a friend's. She bought one last year and when you buy one, the demonstrator comes to the house and makes stock with you. Apparently it lasts in the fridge for 3 months as it has a fair bit of salt in it. My sister has a thermie and hasn't bought any sort of stock for a year or two, just makes up her own.
I think these are the face of cooking in the future. The machine has a memory chip and displays each step as you go, it weighs as you put in the ingredients and heats and cooks as well. The machine comes with one basic cookbook (about 200-300 recipes) but there are several other chips you can get.
You can download your own recipes and they are talking about if you don't want to buy a whole cookbook, you'll be able to buy just one recipe at a time if it suits (for about $2).
It can also generate a shopping list as you go. Has a couple of inserts and a varoma that goes on top for steaming and cooking things such as chicken, meatballs, salmon etc
About the only things it won't do is grill etc
The downside: You're looking at $2089 for one of these but they are becoming more and more common. Half my friends have one or the equivalent.
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Post by sherri on Apr 19, 2017 12:33:39 GMT
Meant to say, my main beef with garlic is not peeling it, that doesn't bother me. I have a Tupperware garlic press which I like but every garlic press I know of has one real downside & that is it doesn't mince all the garlic, you are always left with a squashed bit that has to be cleaned out of the press.
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Post by DADDY O on Apr 19, 2017 14:18:38 GMT
Try my way...........you'll throw the garlic press and the Thermomix out the window.........not to mention your biceps will look a whole lot better.  |
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Post by DADDY O on Apr 19, 2017 14:33:22 GMT
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Post by sherri on Apr 19, 2017 22:29:11 GMT
The thermie isn't just a blender. I googled it and Americans wouldn't know much about them as they only hit the market last year there.
Over here, you can't buy them in shops at all, there is only one distributor so the price is like miele, non negotiable.
You can cook in the thermies. In your link, it shows a bellini too. They're chalk & cheese, not in the same ballpark.
The nearest equivalent is the Magimix Cook Expert. That is $2099.
The TM5 in the link is American dollars so probably similar price to here, I'd have to look up conversion figures to know exactly.
But as I said, my main gripe with garlic isn't peeling it, it is mincing it.
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Post by DADDY O on Apr 19, 2017 22:53:24 GMT
My problem would be having the skin in with the garlic. By the time you juiced it down, there would be no garlic to fry with.
Do you do the same thing with Shrimp? I can't imagine.
This reminds me of the TV series I Love Lucy when they move to California and she gets a new kitchen with new appliances and has no idea how to use them. One of the funniest shows I have ever seen.
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Post by sherri on Apr 20, 2017 4:21:54 GMT
I don't ever cook shrimp. I don't have a thermie either, it is just on my wish list.
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Post by lola on Jul 6, 2017 13:51:37 GMT
The thermomix is a new way of cooking for the future, I think it will replace the stove top, maybe not the oven though. I will stick to the gas cook top for now. As for garlic, I have a new device to crush/press garlic that is amazing, and it's not like the usual garlic crushers that you have so much trouble washing it. This one is a bent looking (like a banana shape) and has a s/s garlic grater in the middle. You press on top of the garlic and it comes through to the top to scrap off into the cooking pan...and all the skin and other stuff stays at the bottom to scrap that off in the bin, rinse the garlic press, and it is the best little garlic crusher I have ever had!! www.ebay.com.au/itm/NEW-Garlic-Press-Crusher-Rocker-Solid-Stainless-Steel-Kitchen-Homeware-Gift-Idea-/122329148999?hash=item1c7b62ae47:g:VpEAAOSwo4pYi-pD |
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Post by sherri on Jul 7, 2017 1:54:02 GMT
Looks good, lol, I've put it on my watch list.
The thermie doesn't replace the oven at all, you still need an oven for cakes, bread, roast.
Lisa was saying the thermie makes fantastic milo mousse though in about 5 seconds. |
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Post by DADDY O on Jul 7, 2017 14:17:17 GMT
It looks like a simple garlic press....and I would guess that you also get the some peelings through it.
When did our people give up on the tried and true traditions that our mothers and grandmothers used for years, and years and years?
Next thing you know................our IPhones will be peeling onions and garlic for us.
Nothing wrong with using garlic presses..................but I would peel mine first. Taste better that way.....I hate eating the peeling.
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Post by sherri on Jul 7, 2017 21:25:43 GMT
You can peel them before putting through the press. I always peel mine. In the thermie you don't need to because it is blitzed so finely you can't tell.
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