cybercat wrote:
> "Edwin Pawlowski" > wrote
>> Instead of the mallet, I use the side of a wide knife and bang it with the
>> heel of my hand. Then you pull away the peel, give a few chops, and into
>> the pan. I can have three cloves chopped by the time you can find the
>> press.
>
> This makes sense. I just lay the mallet on the garlic clove and press with
> both hands. If I tried banging the flat side of a knife with the heel of my
> hand I'd hurt my hand and it would not get crushed. I have done this by
> peeling first and by removing the peel after I crush the garlic. I like to
> remove the peel first, but am not always that patient. I read that
> crushing then chopping releases the most allocin? Or whatever the primary
> active ingredient is in fresh garlic.
>
>


For the past few years I have been grating garlic with my microplane
grater. It's fast and does a great job. The grater cleans up easily
with a fingernail brush and soapy water. I still slice garlic when I
want larger pieces.

gloria p