Look how big those fucking chunks are. They’re going to be sooo noticeable in my rice, just big chunks of garlic, fuckk
Pro tip from the absolute professional on this but if you’re working a robocoupe packed full of peeled garlic you wanna do a wirka wirka wirrrrr wirka wirrrr. Then shake it or scrape down the sides, then give it another wirka wirka wirrrrrr then stop, you’re done
this is like someone just gave it a wirka wirka wirrrr wirka, shook it, gave it just a wirka and quit there
That’s gonna give you these huge ass chunks all up in your business. That’s bad. You give it just a little more chop and you get a much better surface area to volume ratio improving the flavor and texture of what you’re cooking
Now i must also stress it’s also an ABSOLUTE HACK JOB if you just turn the thing on and leave it wirring while you walk away for like literally any amount of time to do other shit. Okay cool you’re multitasking but the garlic is all fucked up, thanks Bill.
The problem with that is you cut it too fine and too many juices ooze out and it starts to sort of emulsify in itself and you get a paste that is a pain in the ass to separate and spread around while frying. Man i hate it when they do it like that. I don’t mind volunteering to do the garlic just so it gets done right, god damn
I definitely feel you there. I lightly crush the garlic with the side of the blade and most the peel comes off at once.
But I have also very lazily made garlic bread out of a hotdog roll and garlic powder. The struggle is real sometimes.
The problem with that is i’ll wanna use a whole bulb of garlic and that’ll mean peeling like idk 12-16 cloves and inevitably there’s some that are fucking tiny and hard to manipulate and either way they get all sticky and I sit there frustrated going FUCKING COME OFF. yes i know to crush them.
I’m just spoiled from getting 2Ib of peeled cloves at work that all gets processed and then I can just throw literal handfuls of garlic into things without spending like an hour peeling all that