AudioAficionado.org  

Go Back   AudioAficionado.org > The Lounge > What are you Grilling?

What are you Grilling? What's Cooking

Reply
 
Thread Tools Display Modes
  #1  
Old 01-27-2019, 08:44 PM
robfine's Avatar
robfine robfine is offline
Senior Member

 
Join Date: Sep 2012
Location: Coral Gables, Florida
Posts: 1,067
Default A better mousetrap... and Garlic

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!!!
[ATTACH] [ATTACH]

(Oh, and unlike my Shuns, dishwasher safe)
Attached Images
File Type: jpg IMG_4981.jpg (97.5 KB, 69 views)
File Type: jpg IMG_4982.jpg (91.7 KB, 63 views)
__________________
Office/Music Room
Dynaudio Heritage Special. Uptone Audio EtherRegen Ethernet Switch. Akasa NUC 10i7 with Roon Rock. Bryston BDP-3 Digital Music Player (with 4 Tb Internal SSD and Synology DS920+ NAS)-->Holo Audio May Kitsune Edition DAC-->Shunyata Sigma USB—>Gryphon Diablo 120 Integreted Amp w Transpatent XL PC. Oppo BDP-105D and BDP-203. Power: Shunyata Hydra Sigma S12 PD. Additional Cabling: WW Silver Electra PC, WW Electra PC, Shunyata Venom 3 PC. Digital: WW Starlight Ethernet, WW Gold Starlight AES-EBU, WW Platinum Starlight USB. IC and Speaker: WW Eclipse 8.

Bedroom System
Ipad with MusicStreamer App-->Schiit Jotunheim DAC/Amp—>Audeze LCD-XC, Focal for Bentley Radiance HO, Massdrop E-MU Teak HP. AK SE 200 DAP.

Mobile Survival Kit
Astell & Kern SP1000M. Noble Kaiser Encore IEM with Double Helix Balanced cable, Westone W80 IEM w ALOaudio Ref 8 cable, Westone W60 IEM, Shure se535 Ltd with Westone Bluetooth Wireless cable-amp. Mark Levinson No. 5909 Wireless HP.
Reply With Quote
  #2  
Old 01-27-2019, 09:00 PM
Cohibaman's Avatar
Cohibaman Cohibaman is offline
Senior Member


 
Join Date: Nov 2014
Location: USA
Posts: 4,578
Default

Brilliant! Thanks for the tip.
Reply With Quote
  #3  
Old 01-28-2019, 01:02 PM
Mille162 Mille162 is offline
Member
 
Join Date: Sep 2018
Location: Philadelphia, USA
Posts: 198
Default

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 https://www.amazon.com/dp/B000BI8EDG..._DtZtCbHJ41X0E
Reply With Quote
  #4  
Old 02-02-2019, 01:27 PM
Formerly YB-2's Avatar
Formerly YB-2 Formerly YB-2 is online now
Retired

 
Join Date: Jan 2010
Location: NJ Shore
Posts: 8,404
Default

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.
__________________
Glenn...
Clearaudio SM Pro Focal Bathys JLA 10" Dominion Kuzma Stabi S w/MC & MM Magnepan 1,7i McIntosh MA8950 Oppo 203 Roon Nucleus Rose Hifi RS150B Shunyata Gemini-4 Sony ST-A6B, TA-F6B & PS-X75 Sorane SA1.2 & TA-1L Stillpoints LP1v2 WW Pt, Au & Ag
Reply With Quote
  #5  
Old 02-02-2019, 05:18 PM
Mille162 Mille162 is offline
Member
 
Join Date: Sep 2018
Location: Philadelphia, USA
Posts: 198
Default

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.
Reply With Quote
  #6  
Old 02-02-2019, 06:50 PM
Formerly YB-2's Avatar
Formerly YB-2 Formerly YB-2 is online now
Retired

 
Join Date: Jan 2010
Location: NJ Shore
Posts: 8,404
Default

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.
__________________
Glenn...
Clearaudio SM Pro Focal Bathys JLA 10" Dominion Kuzma Stabi S w/MC & MM Magnepan 1,7i McIntosh MA8950 Oppo 203 Roon Nucleus Rose Hifi RS150B Shunyata Gemini-4 Sony ST-A6B, TA-F6B & PS-X75 Sorane SA1.2 & TA-1L Stillpoints LP1v2 WW Pt, Au & Ag
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Audioaficionado.org tested by Norton Internet Security

All times are GMT -4. The time now is 12:33 PM.



Powered by vBulletin® Version 3.8.10
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
©Copyright 2009-2023 AudioAficionado.org.Privately owned, All Rights Reserved.
Audio Aficionado Sponsors
AudioAficionado Subscriber
AudioAficionado Subscriber
Inspire By Dennis Had
Inspire By Dennis Had
Harmonic Resolution Systems
Harmonic Resolution Systems
Wyred4Sound
Wyred4Sound
Dragonfire Acoustics
Dragonfire Acoustics
GIK Acoustics
GIK Acoustics
Esoteric
Esoteric
AC Infinity
AC Infinity
JL Audio
JL Audio
Add Powr
Add Powr
Accuphase - Soulution
Accuphase - Soulution
Audio by E
Audio by E
Canton
Canton
Bryston
Bryston
WireWorld Cables
WireWorld Cables
Stillpoints
Stillpoints
Bricasti Design
Bricasti Design
Furutech
Furutech
Shunyata Research
Shunyata Research
Legend Audio & Video
Legend Audio & Video