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Scuba Bob

Amateur cook who studies the why; not just a recipe geek

  • Location: Minneapolis
  • Favorite foods: Anything grilled, smoked, BBQ, Szechwan, pizza, Italian
  • Last bite on earth: Peking duck

The Best Way to Mince Garlic

Good article. Food processors are no good at all for garlic, not even when making pesto. The blades warm up the garlic and even in oil it gets bitter.

Garlic pressed garlic will be more mellow if pressed right into a hot fluid as that will slow the chemical change that makes it bitter.

Also, blanch the garlic and press away. That too reduces the bitter producing chemical reaction. Experiment with blanching. It is nice, producing a milder garlic (you may want more garlic) that is excellent in pesto. Cheers!

Cast iron for the best crisp crust w/o a brick oven

The best thing I bought was a heavy cast iron camp stove pan (really a grill for over a fire, it has 1/4" edges). It was less than half the price as a cast iron pizza "stone" at a famous cooking store. They have round and square. They do not absorb odors like ceramic stones and can take blazing hot temps and hold them steady.

That was the best cooking tip I've ever received (from a pizza fanatic) and I pay it forward. Enjoy!

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