I think we need a Topic to discuss Meathead's wonderful, wonderful book. Mine arrived this afternoon, here in Germany some 20 miles north of Frankfurt :-)
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...The Book...
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So, to get the ball rolling: Garlic Presses... Meathead recommends one on page 113 for recipes that ask for puréed garlic. Of course, they work. However, for the last 15 years I've been using a super-fine Microplane to get even better results. Clean up is far easier, and you lose less of each clove (as anyone who's cleaned out the skin from a garlic press will attest). I hope Meathead doesn't regard this as a criticism...just a pointer an *an even better* way of getting fresh garlic purée :-)
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I have used a zyliss press for years. I recently started using my microplane instead and I completely agree with you, Tongmaster
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You can always just throw the cloves into a food processor as well. I use a garlic press but skin the cloves first and zap them in the microwave for about 3-5 seconds or blanch them first. Makes the press work better. If I used the plane I would cut my hands lol.
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Very hard to cut your hands on a small microplane/zester martybartram . Practically impossible, I think.
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You obviously are not familiar with my track record with sharp objects. LOL They know me by first name at the ER.
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Founding Member
- Jul 2014
- 2587
- The Poconos, NEPA
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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.
Disqus ID:
David E. Waterbury
I just bought the Kindle edition. Haven't opened it yet, however. Maybe this week while I'm away for a few days at the beach.
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Charter Member
- Sep 2014
- 550
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
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