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Had to pick between fresh garlic and jarred minced garlic for a 20 minute dinner
I was trying to make a quick pasta aglio e olio last night and realized I only had 20 mins total to cook. Fresh garlic takes time to peel and chop and I hate when it sticks to my knife. But jarred minced garlic always tastes kinda flat and watery to me. I went with fresh anyway and just smashed the cloves with the flat of my knife to peel them faster. It still took me like 4 extra minutes but the flavor was way better and my kid even said it smelled amazing. Now I'm thinking about buying one of those garlic rocker tools to chop faster. Has anyone tried those for speeding up weeknight dinners?
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rayy835mo ago
Those garlic rockers are okay but you still gotta peel the cloves first. The trick is to just smash them with the flat of your knife like you said and they basically peel themselves. If you got 20 mins fresh garlic is always the move, jarred stuff tastes like someone whispered "garlic" into a jar of water from across the room. Your kid noticing the smell is proof enough it was worth those 4 minutes. Dont overthink the tool thing, just keep practicing your knife smash.
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leobrown5mo ago
Doesn't smashing them with the knife actually peel them faster than a rocker would?
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roberts.troy4mo ago
Smash with the flat of the knife and the skin comes right off in like 10 seconds. Way faster than messing with a rocker.
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