Do chefs use garlic presses?
Garlic press More chefs agreed that the garlic press was useless than any other tool. ... And most of the time you need a knife after using the device to chop the garlic finer.
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Tie the top of the stalks with string in bundles of five to ten and hang them bulb down in a dark, dry and well-ventilated place for about three weeks..
Garlic is usually consumed cooked but can be eaten raw, which is even better because the raw form preserves all its beneficial nutrients.
Particularly raw applications where you don't want the pungent taste of raw garlic, but you do need it for depth of flavor. Similarly, if the cooking time is not long enough to cook out the raw garlic taste, garlic powder comes in handy. For things like tomato sauce, I would definitely prefer fresh though..
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Garlic usually does best if it's cooked quickly and over medium heat. About thirty seconds will do the trick. This is just enough time to cook off the rawness, allow the flavor to mellow into the dish, and let the aroma to hit its peak.
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