You need this... better than a garlic press ( and alot easier to clean ). Will handle up to 8 cloves. Made in the USA.
It's called a Garlic Twist, and you can easily find it on Amazon. Price has steadily risen over the last few years. Virtually indestructible ( unless you put in on a turkey and put the turkey in the oven - won't explode, tho ). Have had mine for 2 years.
There is 1 set of teeth on each half. When you are done with the garlic, you line the twist up so the teeth form a cross. All of the minced garlic is located in opposite quadrants allowing you to easily remove 99% of it. I use a fork to get what's left between the teeth.
Same here, she just rolled her eyes. I think someone posted it today, and there is a video (?) I can't fathom why someone would do this. How many different warnings do insta-reads have that say - "don't leave in meat", etc.
BTW, the Garlic Twist is a potential Xmas gift for those who really like to do their own garlic. It really works very well, plus you control how fine a mince you want.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I guess this old chef is a bit of a fuddy-duddy. I still prefer a chefs knife. If I need a lot of garlic(or shallots), then I just use my mini food processor as they are quick to clean. Of course, I use a knife every day as part of my job,so my perspective may not be the norm. So, if this works for you, then use it. What most chefs think of is that the overall time spent using the gadget; is it quicker than by hand? Most gadgets are fast at a given task, but take time to clean up, which can take longer overall than doing the job by hand. Just a thought.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
- won't explode, tho ). Have had mine for 2 years.
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