That's not just any salt, it's called sea salt. Its crystals look larger than the normal salt which the majority of people use, and apparently, sea salt is good for you.
Sea salt is loaded with sodium which is in fact not at all good for you in the amounts typically used. One sodium is not any better or worse for you than another sodium.
+Jedidiah Stopyro Sea Salt differs from Table Salt in that it's completely natural. It has colloidal minerals where-as Table Salt is basic Sodium Cl, unless it's Iodised (has Iodine added). Also, Sodium is good for you and whoever has told you otherwise is misinformed. Without Sodium I don't think you'd make it very far in life. The ONLY time you should be worried about consuming too much Sodium is if you're dehydrated.. have higher than normal Sodium on your blood tests, or Hypokalemia or something.
+Divine Tree Unless you have a garlic mincer, then you have to double it's mass to get the desired result. If you are adding it to a recipe then you can simply add less salt or no salt... Salt can also act as a preservative - when we mince our garlic we usually add a pinch of salt and just a little canola oil to get it going in the mincer before freezing. The oil also helps to preserve it. You can put lemon juice which helps preserve it for longer, but I don't add any lemon juice.
Natural is not the issue. Knowing the impurities present in sea salt helps you synthesize a more controlled equivalent. The main component is NaCl, with trace amounts of potassium, iron and zinc salts, overwhelmingly in chloride form. All of which you can create for yourself. However, buying table salt isn't the same thing as buying chemically pure sodium chloride. Funnily enough, table salt contains trace amounts of potassium, iron and zinc salts. However, you'll find that sodium, zinc and potassium chloride are the bits you want and are essential electrolytes.
@@Sirdiggar hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel 😋 it is lush
@@lauraezeanishealthyliving9644 hello thanks for the message. I just checked out the video, very nice information and there is something really calming about your videos. Keep it up! 👍🏻😊
Thank you very much Bro.... I have been searching for these methods on garlic for a long time... I use garlic in almost everything... but the last method you did with the salt and making it like a puree, definitely is going to hit my home made ceviche recipe. GRACIAS .. AND PURA VIDA.. FROM COSTA RICA.
@@maxioh576 actually no how you pepare gar;ic changes how you broke bonds within its chemical structure so garlic paste tastes different from a chopped garlic
@@maxioh576 hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel it is delicious 😋
+Dick Fageroni Nah I beg to differ. His utility knife is made from probably German or Swedish steel which is not super hard. Also his knife is very thin which is why it can flex. A thicker chef's knife made from a stiffer Japanese steel of course won't bend like that.
+Justin Doan Actually you got a big mistake there. German / Swedish steel is much harder than japanese steel, which is why it can flex without breaking. If you look at japanese Sushi knifes, you can see that they are much thicker, because 1. No flex is needed and 2. If the blade was thin enough to flex it would break, not flex. The flex is determined by how thin the blade is, not the steel.
TheBisasam22 If you go with the HRC scale, I'm pretty sure a lot of Japanese knives would be harder by definition. It's a cultural difference between how people use and maintain knives and harder doesn't necessarily mean better but most German knives I see are in the mid 50s to upper 50s while Japanese ones hover around 60, plus minus 1 or 2. The ones I own are rated around 61-63 HRC
***** Ups, Sorry. I mixed something up there. Yes, Japanese Steel is harder, but it's brittle. That's why it can't flex, or shouldn't flex like that. Sry, my bad.
Wow, I didn't know you could get so many different flavor profiles out of garlic. I've only been chopping for tomato sauces. Going to check put your website. Thanks for the tips.
Jamie just started watching your vedios and became the super duper fan of your technique and cooking skills.im new in this cooking field but loving it and one day want to become as perfect as you. May Allah always bless you.
Aha, another skill to add to my repertoire as a 'pandemic cook' (learning to cook, looking like a chef) because it is the best way to survive and keep sane during the lockdown.
Jaime!! how come I didn't "find" you before when I had to cook for my family and I was a total novice... They were so good for eating my cooking. . . Now I live alone and love to cook for myself, BUT I love it more when my daugther comes to visit. Dad was a great cook but he left this earth a few years ago. I miss cooking for them. Thanks to your great advice!! Marina
He's been around for decades. I grew up watching his show 'The Naked Chef' lol. He basically taught me how to cook since I was about 10! Sorry to hear of your loss and I hope your family will visit often so you can use what you've learned to cook for them. ^_^
How do you stop it from riding up the knife? I have the problem that the big chunks stick to the knife and only the small pieces are left to mince smaller.
HI Jamie. thanks for the vid. really loved it. But 1 question though, if you leave the skin on the garlic, doesn't that defeat the purpose? How can the garlic flavour seep out, if the skin is still on? Thanks Jamie.
I usually put the garlic in a tiny glass bowl and smush it with a wooden pestle. I don't use the wooden mortar because then it smells like garlic but the pestle doesn't for some reason.
Key to remember, this will only work as advertised with a very sharp knife (seems obvious, but some people have dull knives and will wonder why they are not achieving the same level of speed and quality as in the vid). good slicing!
A great knife can be put into a vice and bent at a 90 degree angle. It's actually one of the tests for a professional blade smiths when they are forging knives. Knives are meant to take it and can, only a really sub-par knife would retain any misshaping.
Christina Gremore Thanks for the reply :) That makes sense. I was asking because I saw this video of this culinary school-trained chef doing this but, with rock salt. I'm sure, either way, you'll get the juices out.
i bet that if you put #4 in a slice of bread, then on a frying pan with a little olive oil and cook it until is a little crunchy, then oregano, man i'm hungry now, i love garlic!
Any knife can be good, what matters is how well you maintain it. It's not good enough just to wash and dry it, you need to hone it every day you use it and sharpen it every few weeks. Either get a pull-through sharpener like the Chef's Choice brand ones or a whetstone. Don't use an electronic one, it's easier to make a bend in the edge with them. Honing steels come with nearly every knife set, and basically any will do the job just fine. If you've got all the care equipment though, I'd recommend a knife by Victorinox, the same company that makes the Swiss Army Knives. Babish knives are also good from what I've heard.
I generally hear more chefs in favor of Japanese steel than German. Global knives are well respected by many chefs and they are reasonably priced and many people prefer them over Wusthof and Henkels. Kramer knives are on the high end and are carbon steel which holds a better edge but take more care. Real Kramers will cost you $300 an inch and have a wait list, however there are mass produced ones (via teaming up with Henkels) which aren't as good, but I imagine are still pretty damn great.
Wow...thanks! I tried cutting a fresh garlic and couldn't figure out what I was doing wrong. Sadly, I threw it away before watching this. I thought I had bad garlic or something...
@@killinglonliness88 hello 👋 hope ypu are good 👍 if you are a garlic lover check out my garlic squash recipes it is delicious on laura ezeani healthy living youtube channel
"a pinch of salt" doubles it's mass
That's not just any salt, it's called sea salt. Its crystals look larger than the normal salt which the majority of people use, and apparently, sea salt is good for you.
Sea salt is loaded with sodium which is in fact not at all good for you in the amounts typically used. One sodium is not any better or worse for you than another sodium.
+Jedidiah Stopyro Sea Salt differs from Table Salt in that it's completely natural. It has colloidal minerals where-as Table Salt is basic Sodium Cl, unless it's Iodised (has Iodine added). Also, Sodium is good for you and whoever has told you otherwise is misinformed. Without Sodium I don't think you'd make it very far in life. The ONLY time you should be worried about consuming too much Sodium is if you're dehydrated.. have higher than normal Sodium on your blood tests, or Hypokalemia or something.
+Divine Tree Unless you have a garlic mincer, then you have to double it's mass to get the desired result. If you are adding it to a recipe then you can simply add less salt or no salt... Salt can also act as a preservative - when we mince our garlic we usually add a pinch of salt and just a little canola oil to get it going in the mincer before freezing. The oil also helps to preserve it. You can put lemon juice which helps preserve it for longer, but I don't add any lemon juice.
Natural is not the issue. Knowing the impurities present in sea salt helps you synthesize a more controlled equivalent. The main component is NaCl, with trace amounts of potassium, iron and zinc salts, overwhelmingly in chloride form. All of which you can create for yourself.
However, buying table salt isn't the same thing as buying chemically pure sodium chloride. Funnily enough, table salt contains trace amounts of potassium, iron and zinc salts. However, you'll find that sodium, zinc and potassium chloride are the bits you want and are essential electrolytes.
He used to slice it so thin that it would liquefy in the pan with just a little oil. It was a very good system.
Best film ever
The purée blew my mind
Mine too! Never seen such a thing before.
@@SnipsyStripes hello 👋 if you are a garlic lover check out my garlic squash recipe it is lush 😋 on lauraezeani healthy living youtubr channel
I use a small handheld grater with the small holes to grate the garlic cloves... so quick and easy
Good down to earth instructions, thanks a lot Jamie! :)
And then you can kind of scrape it up into a little line, then roll up a fifty pound note and... oh wait, wrong video
LMAO
😂
now i have to try it
@@Sirdiggar hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel 😋 it is lush
@@lauraezeanishealthyliving9644 hello thanks for the message. I just checked out the video, very nice information and there is something really calming about your videos. Keep it up! 👍🏻😊
in my country (dominican republic) we use a lot the garlic, but we make it a pure with a "pilón" (a wooden mortier).
Thanks Jamie!! I will try all of these as I Love garlic.
Thank you very much Bro.... I have been searching for these methods on garlic for a long time... I use garlic in almost everything... but the last method you did with the salt and making it like a puree, definitely is going to hit my home made ceviche recipe. GRACIAS .. AND PURA VIDA.. FROM COSTA RICA.
Very well and clearly demonstated. Thanks Jamie!
I wish you'd explain the different tastes and strengths
@@jamalswiss715 what are you on about?
The garlic taste is same no matter. It's just the texture that you want
@@maxioh576 actually no how you pepare gar;ic changes how you broke bonds within its chemical structure so garlic paste tastes different from a chopped garlic
@@yentlcloud Could you explain the difference, please?
@@maxioh576 hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel it is delicious 😋
Jamie you can also crush it to cream with a mortar jar adding salt just an fyi, love watching your method by the way
Simple and effective.. simply Jamie your the best mate !!
Damn. My knife doesn't flex like that though.
***** My brain malfunctioned when he did it.
+Dick Fageroni Nah I beg to differ. His utility knife is made from probably German or Swedish steel which is not super hard. Also his knife is very thin which is why it can flex. A thicker chef's knife made from a stiffer Japanese steel of course won't bend like that.
+Justin Doan Actually you got a big mistake there. German / Swedish steel is much harder than japanese steel, which is why it can flex without breaking. If you look at japanese Sushi knifes, you can see that they are much thicker, because 1. No flex is needed and 2. If the blade was thin enough to flex it would break, not flex. The flex is determined by how thin the blade is, not the steel.
TheBisasam22 If you go with the HRC scale, I'm pretty sure a lot of Japanese knives would be harder by definition. It's a cultural difference between how people use and maintain knives and harder doesn't necessarily mean better but most German knives I see are in the mid 50s to upper 50s while Japanese ones hover around 60, plus minus 1 or 2. The ones I own are rated around 61-63 HRC
***** Ups, Sorry. I mixed something up there. Yes, Japanese Steel is harder, but it's brittle. That's why it can't flex, or shouldn't flex like that. Sry, my bad.
Thank you Jamie! That was super helpful : )
Thanks for showing the puree technique. Always had troubles with that one.
Wow, I didn't know you could get so many different flavor profiles out of garlic. I've only been chopping for tomato sauces. Going to check put your website. Thanks for the tips.
Jamie just started watching your vedios and became the super duper fan of your technique and cooking skills.im new in this cooking field but loving it and one day want to become as perfect as you. May Allah always bless you.
Jamie explains his methods extremely well. Easy guy to listen to and learn from 👍
beautiful shot at the end of the video-
that's exactly what makes the difference. keep on the great work, man !
Very educational. 4 ways to prep garlic. Thanks. Best Regards, a cooking novice.
Awesome and Thank You for Sharing With Us !!!
This helps so much! Thank you!
Wow! I never thought about puréeing with a knife. Now I feel like my garlic crusher is just taking up space. X)
Great !! Thank you for the tips !!
Thanks for the advice
Thank you for the video
Awesome video. Thanks
Really helpful video, thanks.
OMG! THAT was awesome!!!
Aha, another skill to add to my repertoire as a 'pandemic cook' (learning to cook, looking like a chef) because it is the best way to survive and keep sane during the lockdown.
Here we go again ;)
thank you! i needed this.
nice this is awesome thanks Jamie
Thank you so much
just a cooking novice here. Thanks for this, 10 years late but I'm learning to spice up my life.
Never too late for a little spice in your life! Haha
whoo!!! you are good...do you cook the 1st option with the skin on? I love your butternut squash video!
Love! Gratitude brother!
Jaime!! how come I didn't "find" you before when I had to cook for my family and I was a total novice... They were so good for eating my cooking. . . Now I live alone and love to cook for myself, BUT I love it more when my daugther comes to visit. Dad was a great cook but he left this earth a few years ago. I miss cooking for them. Thanks to your great advice!! Marina
He's been around for decades. I grew up watching his show 'The Naked Chef' lol. He basically taught me how to cook since I was about 10! Sorry to hear of your loss and I hope your family will visit often so you can use what you've learned to cook for them. ^_^
amazing tutorial
How do you stop it from riding up the knife?
I have the problem that the big chunks stick to the knife and only the small pieces are left to mince smaller.
Nice and easy!
Wow! For all those times of using my fingernails...
HAHAHAH
Brilliant!
Amazing skills
You are my hero!
I like ur cutting very much
HI Jamie. thanks for the vid. really loved it. But 1 question though, if you leave the skin on the garlic, doesn't that defeat the purpose? How can the garlic flavour seep out, if the skin is still on? Thanks Jamie.
Love garlic and your accent too!
When I flexed the knife like that, it snapped in 2 and a piece ejected and killed my dog. R.I.P
@mr Deviance Same here !
I bursted out laughing
Just put some garlic on it. It'll be alright. Garlic dog.
@@PrivateAckbar ( ・ω・)o-{{[〃]}}
Mr Deviance I’ll bet it was delicious
Thanks jamie
Thank you
For being so old this video is super high quality
I usually put the garlic in a tiny glass bowl and smush it with a wooden pestle. I don't use the wooden mortar because then it smells like garlic but the pestle doesn't for some reason.
Explain the difference between the different flavours between them all, ive never tried mushed or sliced
So how do I use the Crystals when I prepare the garlic?
Great information, unfortunately you don't tell us the uses of each way of prepared garlic,
to squash it, can you do the same with a mortar and pestle?
can you also purée onion like that?
Wow, that sea salt tip was actually amazing.
Please help me with this,how tubs of galic am to use for a day..?
Most of that is me, except the 2nd one. I love that knife though😍😍😍😍
awesome.
What's the size of knife do you use
Key to remember, this will only work as advertised with a very sharp knife (seems obvious, but some people have dull knives and will wonder why they are not achieving the same level of speed and quality as in the vid). good slicing!
+Daniel Blinder Except for the paste xD You can even do that with a fork.
gonna try the puree version but with less salt
What size knife is Jamie using?
what's the differences exactly, apart from texture?
Another good way to get a garlic paste from a garlic clove is to grind it on a microplane I usually throw that in my mashed potatoes ☺
I need a knife can anybody tell me what brand that is
Sick knife skillz son.
Yummy yummy 😋 ❤
Wish u explained what flavor comes out of which type of garlic
Omg that’s so professional
What about a garlic press? Would you use that?
what knife is he using?
#ilovecookingsomuch I actually prayed for the garlic and onion smell to stay on my hands for one more day. Garlic is the capitalism of cooking.
Rodolfo Sanchez
@Rodolfo Sanchez
Can I mince the garlic in a blender? I don't really feel safe cutting something that small.
What's that type of knife called? don't have one of those but looks very handy
Paring knife i believe
Utility Knife or Small Chef's Knife
I'm making a recipe that calls for crushed garlic in the dressing. I don't understand if it means like the first thing in the video, or in the last.
More like the first.
What knife?
A great knife can be put into a vice and bent at a 90 degree angle. It's actually one of the tests for a professional blade smiths when they are forging knives. Knives are meant to take it and can, only a really sub-par knife would retain any misshaping.
Is it better to use rock salt or sea salt for the garlic puree? Which one brings out more of the juices?
Don't use rock salt! The grain is too big and it will just shoot out from under your knife. Use sea salt or kosher salt.
Christina Gremore Thanks for the reply :) That makes sense. I was asking because I saw this video of this culinary school-trained chef doing this but, with rock salt. I'm sure, either way, you'll get the juices out.
i bet that if you put #4 in a slice of bread, then on a frying pan with a little olive oil and cook it until is a little crunchy, then oregano, man i'm hungry now, i love garlic!
What knife do you recommend?
Any knife can be good, what matters is how well you maintain it. It's not good enough just to wash and dry it, you need to hone it every day you use it and sharpen it every few weeks. Either get a pull-through sharpener like the Chef's Choice brand ones or a whetstone. Don't use an electronic one, it's easier to make a bend in the edge with them. Honing steels come with nearly every knife set, and basically any will do the job just fine.
If you've got all the care equipment though, I'd recommend a knife by Victorinox, the same company that makes the Swiss Army Knives. Babish knives are also good from what I've heard.
Whats the best prepared style for chili mate
I always used minced, which is probably like the way he cuts it like a tiny onion. Use a whole head and see what happens. It makes chili better.
2:54 best part
I tried to do the squashing thing with the knife, and I almost cut my hand off lol
Wait, what do I do after I squash it?
But what *are* the different flavors
I still smell of garlic.
It has been three days since I cooked with it.
That's a hell of a flexable knife
Which one of these four ways produces so called "minced garlic"?
When he cuts it up like a little onion, he comes pretty close. Or, course slice the garlic and then chop up the slices into little minced pieces.
I use a garlic crusher
how do you get the smell off your hands?
how about using a garlic press??
dnee If you want to puree garlic, a press won't quite get it fine enough. Using a knife and salt for friction takes seconds; it's really easy.
Can I have your contact further enquires
I generally hear more chefs in favor of Japanese steel than German. Global knives are well respected by many chefs and they are reasonably priced and many people prefer them over Wusthof and Henkels. Kramer knives are on the high end and are carbon steel which holds a better edge but take more care. Real Kramers will cost you $300 an inch and have a wait list, however there are mass produced ones (via teaming up with Henkels) which aren't as good, but I imagine are still pretty damn great.
Watched this video 4 times & not once could I smell the garlic !!! (Maybe I’ve got a cold?)
...and you did not cut your fingers either? Haha
Wow...thanks! I tried cutting a fresh garlic and couldn't figure out what I was doing wrong. Sadly, I threw it away before watching this. I thought I had bad garlic or something...
In Romania it is called MUJDEI :))
Thank you Alin
oh gawd i feel for you knife.. the way he flexes you...
It's made to do that, he's got a good knife. If yours don't do that then you need better knives.
@@killinglonliness88 hello 👋 hope ypu are good 👍 if you are a garlic lover check out my garlic squash recipes it is delicious on laura ezeani healthy living youtube channel