Crushing with the flat of your knife also makes it super easy to peel. I always crush-peel-chop. This way you’ll also get the most garlicky taste and aromatics. Since the compound allicin, which is responsible for that spicy fragrant garlic taste, is created when the garlics flesh is torn.
Exactly this and for that reason. If it’s minced you always have to chop… there almost never a reason to skip one or the other. And the exceptions like spaghetti with garlic need carefully sliced garlic. Mmm so good.
I love this article from Serious Eats about different ways to chop garlic.
The summary of it is that the more cell walls you rupture, the more strong and acrid the garlic taste is. A microplate is at the far end of that spectrum, but crushing the garlic also releases this extra garlicky power.
Too much of this can be overwhelming in a dish, so there are times when finely sliced or diced but not crushed is preferable. The deciding factor seems to be how you plan to cook it; long cooking rounds out the garlic flavour so by the end, it doesn’t seem as important whether it was diced or crushed. Also, there are some instances where one might want the sharper garlic taste.
I’m not sure what it’s called… but you take a cup of hot rice, crack and egg in it, stir it up, and add soy sauce and sesame seeds to taste. The heat from the hot rice will cook the egg a little. And the dish is only good if the rice is still hot from the stove top.
I think they eat it in Japan as a breakfast food. It’s like Japanese  porridge.
I’m vegan now… so no eggs for me. This is the only non-vegan food I miss sometimes.
So fucking hot. And the fancy pots and pans from our wedding registry don’t have rubber-coated handles. So I burn the shit out of my hands if I’m not careful.
It’s absurd that I need oven mitts to use my pans on my stove.
I think it depends on the kind of gas stove for if it gets as hot, definitely agree to an extent, for gas stoves a lot of the heat is lost anyways due to dissipating into the air and not into the pan.
But I suspect if you’ve got one of those jet wok gas burners you’re getting pretty darn hot.
That’s a good point. I know they have crazy jet gas things for woks, but I felt like the regular hobs I’ve used have taken a little longer to boil water than on our electric. It wasn’t a big deal, I just expected the opposite when I first fired it up
Yeah, also the efficiency of electric just heating the surface that the pot is directly sitting on probably helps transfer the heat to the pot faster even if it isn’t actually getting hotter than gas.
I’m quite happy with my electric I think the only thing that would be better is if I had an induction burner for when I want it really hot really quick.
I hope you have many options for gas suppliers. Didn’t realize I only had one when I made the choice for gas and now I’m stuck with the only one in the area and they suck. Propane is nice but a broken tank can really be a pain.
Be aware that the flames from a gas burner can go up around a small pot if they’re turned up to high, so always double check that your pot is centered and the flames are on the bottom of the pot only and not going up the sides, to prevent accidents.
For similar reasons, don’t leave wooden spoons in pots or pans unattended, my mom has a couple wooden cooking spoons that have burnt divots in the handle from being left in a pan or pot.
And maybe be a touch more careful when adding liquids to oil or using spray oils, they can and will flare up, unlike an electric where you can slop oil all over the surface and be mostly fine with just some smoke.
It’s much harder to go from gas to electric IMO because there’s much less sensory feedback on electric ranges. You should be able to get a feel for gas quickly because it’s easier to see and feel where things are at temperature-wise, and adjustments take effect much more quickly.
With an electric stove, it doesn’t matter if the vent exhaust goes outside. For gas stoves it’s recommended that the gas byproducts are removed from the home. Sorry if this wasn’t clear.
I’m curious what was difficult about cleaning your gas stove? The range I’m getting rid of had a self-cleaning oven, just like many electric ones, and the stovetop has sealed burners where all the exposed burner parts could be picked up and thrown in the dishwasher. It’s quick and easy to clean, but I don’t know how typical that is
For me, its the 3 large cast iron grates that sit above the burners.
Gotta remove them to do even the most quick/basic wipe down & they’re awkward/heavy. They dont fit in the dishwasher & only fit in the sink at an angle, which leads to scratching up the sink.
cooking
Oldest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.