Title: Garlic 2
Categories: Info
Yield: 1 Text

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UTENSILS:

Serious garlic lovers should have on hand the following equipment:

A SHARP KNIFE AND A WOODEN CHOPPING BOARD for mincing and chopping garlic cloves. Keep the wooden board well scrubbed to prevent bacteria and odor. Keep the knife sharpened.

A RUBBER MALLET for crushing. Using this utensil for whacking garlic cloves gives the cook a marvelous sense of release. It is almost as good a tension reliever as whacking bread dough.

A FINE MESHED SIEVE OR STRAINER AND A "PUSHER" ( a wooden pestle, spatula or spoon). You will use this time and time again for straining soups and sauces containing long-cooked garlic cloves. Pushing them through the mesh reduces them to a puree. If they were cooked unpeeled, the skin stays behind as the pulp goes through.

A PERFORATED POTTERY "GARLIC CROCK" or a loosely woven wire basket to store the bulbs.

A FEW "NONREACTIVE" POTS--pots that will not chemically react with acid ingredients such as wine, citrus juices, or tomatoes, causing the color or flavor of food to turn. Stainless steel, glass, ceramics, and enamel are nonreactive materials, while copper, cast iron, and aluminum are considered reactive.

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