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robfine 01-27-2019 08:44 PM

A better mousetrap... and Garlic
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No one can compete with Ivan when it comes to discovering new and fabulous tools, instruments, etc. For those AA-ers who cook (and, absolutely... grill), I have come upon a better mousetrap.

I have a very decent set of knives, Shun Classic and Premier, Zwilling Ben Kramer paring knife, a couple Miyabis, and for heavy duty work, some Wustof Classic Ikons. I use a MAC ceramic honing steel to maintain their sharpness and stones for a once yearly “let’s get obsessive” session. I can use at least half of the knives to slice garlic into thin wafers. But when you are slicing garlic thin, there is always that knawing thought, I really like my finger tips and would miss them terribly if...

Anyway, one day it occurred to me to Google “garlic slicer.” And wouldn’t you know it, those geniuses at OXO are really...those geniuses at OXO. Now I had to order it, my local Bed Bath & Beyond didn’t carry it, but now that it has been burned in with at least 200 cloves of garlic, I feel comfortable telling you about the OXO Good Grips Garlic Slicer. It is really a mini-mandolin. A real deal at about $10 (before the BB&B 20% coupon). Very Highly Recommended!!!

(Oh, and unlike my Shuns, dishwasher safe)

Cohibaman 01-27-2019 09:00 PM

Brilliant! Thanks for the tip.

Mille162 01-28-2019 01:02 PM

Benriner mandolin is the standard for chef’s worldwide (no need to sharpen, blades are cheap and easy to replace). I use it more than my pairing knife.

Shun made a really high end one at around $300, several other brands have their own versions. Essentially it’s a razor blade with an adjustable gap, nothing fancy needed here. Trust what you’ll find in professional kitchens, cheap and simple is sometimes the best solution. (It does come with a finger guard plastic device but have honestly never used it).

Benriner Japanese Vegetable Slicer

Formerly YB-2 02-02-2019 01:27 PM

Just finished lunch made with garlic sliced with the OXO slicer. Worked like a champ. We've ordered a couple for gifts ($10 is tough to beat). Had a couple of chicken breasts (sliced through to make them thinner) and some lemon/butter sauce left from dinner a couple of days ago. Put on a pot of farfelle and diced the chicken and tossed into a skillet with some additional butter and the sliced garlic. A bit more Italian seasoning and olive oil while it sauteed. Once the farfelle was drained, stirred everything together in the skillet and served with a cold Pinot Grigio. Yum.........
Again, thanks for the tip. Makes cooking even easier.

Mille162 02-02-2019 05:18 PM

Next time you use fresh garlic, give the cut pieces a soak in lemon juice (or vinegar of choice) for 2-3 minutes first. Chef’s secret for cutting the raw bite/heat of the garlic and getting more of the warm/hearty garlic flavor.

Also, instead of slicing through the breasts, out between two sheets of saran wrap and smack the fat end with a small pan or large wooden spoon till flattened and same thickness as rest of the breast/thickness you want. This slightly tenderizes the breast and breaks don the tissue walls a bit making for a leas tough and juicier final product. Takes only a minute but having consistent thickness makes all the difference in cooking it all to consistent temperature without the ends being overdone and dry.

Formerly YB-2 02-02-2019 06:50 PM

Thanks for the tips. Will give a try with the garlic. We do a good deal of cooking with lemon as the secret ingredient. Usually do the breasts in the oven for ~30min at 325 before 'filleting' and then into the skillet with whatever sauce de jour we are having. Will occasionally do an egg wash and dip in seasoned flour. Think of a wiener schnitzel coating.

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