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Garlic paste with a knife
Why is it needed at all? Firstly, garlic paste is sometimes required to be added to dishes, or it can be used on its own, for example, spreading on bread. And, secondly, this is a very good way to keep garlic until spring. Mash the garlic into a paste, mix with vegetable oil, seal in a jar and store in the refrigerator until needed. This paste will keep for a very long time. Of course, if you're planning on making a large amount of pasta, it's much faster to chop the garlic in a blender. But if you need to cook a little pasta, literally 1-2 tbsp. l., here the knife will come to the rescue. Moreover, such a paste, with some diligence, turns out to be smooth and uniform.
How to cook Garlic paste with a knife
Step 1
To separate the garlic head into cloves, hit it with the edge of your hand. It will immediately fall apart into individual cloves.
Step 2
Using a small knife, gradually peel off the skin from each clove, starting at the root end. Cut off your own roots. It is convenient to use the so-called silicone tubes for peeling garlic, inside which several cloves are placed and the tube is rolled over the table, thereby cleaning the clove from the skin.
Step 3
Cut the cloves in half and remove the green middle sprout, if any.
Step 4
Finely chop the garlic with a chef's knife.
Step 5
Sprinkle garlic generously with salt. In this case, the salt will work as an abrasive and will facilitate the process of rubbing the garlic. I've tried making puree without salt and it's much more difficult.
Step 6
Start rubbing the garlic with the blade of a knife across the surface of the board. The cutting edge of the knife should be turned away from you. Hold the handle with your right hand (it is more convenient when it hangs from the surface of the table, so the blade is pressed more tightly). With your left hand, firmly, with effort, press the blade of the knife against the cutting board and grind the garlic to the desired consistency. Gather the minced garlic into a paste with a knife. Ready.
Garlic paste with a knife - FAQ About Ingredients, Baking Time and Storage
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