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John F

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Can’t believe I’m asking this at age 60…..

by John F » Sun Nov 28, 2021 7:20 pm

When you work with garlic and peel off the skin of a clove before mincing… do you cut off the little woody stub at the bottom? I always have but feel like I’ve watched shows lately where people aren’t doing that. Your thoughts?
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John Treder

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Re: Can’t believe I’m asking this at age 60…..

by John Treder » Sun Nov 28, 2021 8:22 pm

I do the same as you, but I'm only 81.
John in the wine county
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Rahsaan

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Re: Can’t believe I’m asking this at age 60…..

by Rahsaan » Mon Nov 29, 2021 3:01 am

I almost always discard it, unless I'm sauteeing garlic as an aromatic for a big pot of beans or something like that, where it will be buried so deep that it doesn't matter.
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Jo Ann Henderson

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Re: Can’t believe I’m asking this at age 60…..

by Jo Ann Henderson » Mon Nov 29, 2021 11:13 am

I cut it off if I’m going to mince it, not it I’m going to press it.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Re: Can’t believe I’m asking this at age 60…..

by Jenise » Mon Nov 29, 2021 1:19 pm

I always trim it. There are probably a few occasions such as what Rahsaan mentions where it wouldn't be necessary in the end--say a stock (and in that case I wouldn't even peel it). But 95% of the time I'm making a salad dressing or a sauce where I'd want the garlic to dissolve and wouldn't want that woody bit lagging behind, so it's just a habit to trim it.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Can’t believe I’m asking this at age 60…..

by Paul Winalski » Mon Nov 29, 2021 1:39 pm

What Jo-Ann said. There are a bunch of Chinese recipes where you stew/steep garlic, ginger, and other aromatics then discard the solids and use the infusion to flavor the dish. In those cases I just peel and crush the garlic cloves and don't trim the base. It's not necessary to peel the fresh ginger for that procedure, either. If the garlic is to be sliced or minced and will be in the final dish, I trim off the knob at the base of the clove.

-Paul W.
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Jeff Grossman

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Re: Can’t believe I’m asking this at age 60…..

by Jeff Grossman » Mon Nov 29, 2021 11:49 pm

Count me in the usually-trim crew. I think the theory is that it can taste bitter in addition to having a troublesome texture.

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